This Blackberry Cheesecake Cottage Cheese Ice Cream is a delightful and nutritious twist on traditional ice cream. By blending creamy cottage cheese with sweet blackberries and honey, this recipe offers a high-protein dessert that tastes just like cheesecake filling churned into ice cream. Plus, it boasts 18 grams of protein per serving, making it a guilt-free indulgence.
Why You’ll Love This Recipe
- High in Protein: Each serving provides a substantial protein boost, perfect for a satisfying dessert or post-workout treat.
- Simple Ingredients: Made with just four main ingredients, this recipe is both straightforward and wholesome.
- No Ice Cream Maker Needed: Achieve a creamy, ice cream-like texture without any special equipment.
- Versatile Flavors: Easily customizable with your favorite fruits or mix-ins to suit your taste preferences.
- Quick Preparation: With minimal prep time, you can have this dessert ready to freeze in just minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cottage cheese
- Honey
- Blackberries
- Graham crackers
Directions
- Blend Ingredients: In a high-speed blender or food processor, combine the cottage cheese, honey, and blackberries. Blend until the mixture is smooth and creamy.
- Add Graham Crackers: Crumble the graham crackers and fold them into the blended mixture, ensuring even distribution.
- Transfer to Container: Pour the mixture into a loaf pan or freezer-safe container, spreading it out evenly.
- Freeze: Place the container in the freezer and let it freeze for at least 4 hours, or until the ice cream reaches your desired firmness.
- Serve: Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly, making it easier to scoop.
Servings and Timing
- Servings: Approximately 4 servings
- Prep Time: 5 minutes
- Freezing Time: 4 hours
- Total Time: 4 hours and 5 minutes
Variations
- Fruit Swaps: Replace blackberries with strawberries, blueberries, or raspberries for different flavor profiles.
- Sweetener Alternatives: Use maple syrup or agave nectar instead of honey to suit your taste or dietary needs.
- Add-Ins: Incorporate chocolate chips, nuts, or swirls of peanut butter for extra texture and flavor.
- Vegan Option: Use a plant-based cottage cheese alternative and sweetener to make this recipe vegan-friendly.
Storage/Reheating
- Storage: Store the ice cream in an airtight container in the freezer for up to one week.
- Serving: Let the ice cream sit at room temperature for 5-10 minutes before scooping to achieve a creamier texture.
FAQs
What type of cottage cheese works best for this recipe?
Full-fat cottage cheese (4% milkfat) is recommended for a creamier texture, but low-fat versions can also be used
Can I use frozen blackberries?
Yes, frozen blackberries can be used; just ensure they are thawed and drained before blending.
How can I make the ice cream sweeter?
Adjust the sweetness by adding more honey or your preferred sweetener to taste.
Is this recipe suitable for those with lactose intolerance?
Lactose-free cottage cheese can be used to make this recipe suitable for lactose-intolerant individuals.
Can I add other mix-ins to this ice cream?
Absolutely! Feel free to add nuts, chocolate chips, or other fruits to customize your ice cream.
How long does it take for the ice cream to soften after freezing?
Letting the ice cream sit at room temperature for about 5-10 minutes should soften it enough for easy scooping.
Can I use a sweetener other than honey?
Yes, maple syrup, agave nectar, or even a sugar substitute can be used as alternatives to honey.
How can I prevent ice crystals from forming in the ice cream?
Ensure the mixture is well-blended and consider stirring it every 30 minutes during the initial freezing phase to reduce ice crystal formation.
Is an ice cream maker necessary for this recipe?
No, this recipe is designed to achieve a creamy texture without the need for an ice cream maker.
How long can I store the ice cream in the freezer?
For optimal taste and texture, it’s best to consume the ice cream within one week of freezing.
Conclusion
Blackberry Cheesecake Cottage Cheese Ice Cream is a delicious and nutritious alternative to traditional ice cream. With its high protein content and customizable flavors, it’s a dessert that satisfies your sweet tooth while offering health benefits. Easy to make and adaptable to various dietary preferences, this recipe is sure to become a favorite in your household. Enjoy the rich, creamy taste of cheesecake in a refreshing frozen treat!
Print
Blackberry Cheesecake Cottage Cheese Ice Cream
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: Approximately 4 servings
- Category: Dessert, High-Protein Snack
- Method: No-Churn, Freezer
- Cuisine: Healthy, No-Sugar-Added
Description
This Blackberry Cheesecake Cottage Cheese Ice Cream is a high-protein, creamy, and delicious twist on traditional ice cream. Made with just four simple ingredients, this easy, no-churn dessert tastes like cheesecake in frozen form. With 18 grams of protein per serving, it’s the perfect healthy indulgence or post-workout treat!
Ingredients
1 ½ cups cottage cheese (full-fat for creaminess)
3 tablespoons honey (or sweetener of choice)
1 cup blackberries (fresh or thawed from frozen)
2 graham crackers, crushed (for a cheesecake crust-like texture)
Instructions
Step 1: Blend the Ingredients
- In a high-speed blender or food processor, combine cottage cheese, honey, and blackberries.
- Blend until the mixture is smooth and creamy.
Step 2: Add Graham Crackers
- Crumble graham crackers and gently fold them into the blended mixture.
Step 3: Freeze the Mixture
- Pour the mixture into a loaf pan or freezer-safe container, spreading it out evenly.
- Freeze for at least 4 hours, or until the ice cream reaches your preferred consistency.
Step 4: Serve & Enjoy
- Let the ice cream sit at room temperature for 5-10 minutes before scooping for a creamier texture.
- Scoop and enjoy on its own or with extra blackberries and graham cracker crumbles on top!
Notes
- Use Full-Fat Cottage Cheese – Full-fat (4%) cottage cheese creates the creamiest texture. Low-fat versions work but may be slightly icier.
- For a Sweeter Taste – Adjust the honey or sweetener to taste, or add a splash of vanilla extract for extra flavor.
- Prevent Ice Crystals – Stir the mixture every 30 minutes during the first 2 hours of freezing to keep it extra creamy.
- Thaw Before Scooping – Let the ice cream sit at room temperature for 5-10 minutes to make scooping easier.
- Use Fresh or Frozen Blackberries – If using frozen, make sure to thaw and drain first to avoid excess moisture.
- Customize Your Mix-Ins – Add chocolate chips, nuts, peanut butter, or extra fruit for more texture and flavor.
- No Blender? No Problem! – Use a food processor or mash the cottage cheese well and mix thoroughly for a smooth consistency.
- Make it Vegan – Use plant-based cottage cheese and swap honey for maple syrup or agave.
- Storage Tip – Store in an airtight container and press parchment paper onto the surface to reduce freezer burn.
- Serving Ideas – Top with crushed graham crackers, fresh blackberries, or a drizzle of honey for extra indulgence.
Your email address will not be published. Required fields are marked *