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Blueberry Cheesecake Cottage Cheese Ice Cream

Blueberry cheesecake cottage cheese ice cream is a high-protein frozen dessert made by blending a smooth cottage-cheese base and swirling in a quick blueberry compote. The result is a vibrant purple-streaked, tangy-sweet “cheesecake” texture with a creamy scoop and graham crunch on top.
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Prep Time 15 minutes
Cook Time 5 minutes
freezing 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 cup full-fat cottage cheese Use room-temp for easiest blending.
  • 3 tbsp honey or maple syrup Choose honey or maple syrup.
  • 2 tbsp cream cheese Softened for smooth texture.
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 0.25 tsp salt
Blueberry swirl & topping
  • 1 cup fresh or frozen blueberries Simmer until burst for a syrupy compote.
  • 1 tbsp sugar (for blueberry swirl) Keeps the swirl bright and cohesive.
  • 3 graham crackers, crushed (for topping) Adds crunch; swap with crushed digestive biscuits if needed.

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the blueberry compote (cool completely)
  1. Simmer blueberries with 1 tablespoon sugar over medium heat for 5 minutes, until the berries burst and the mixture looks syrupy and glossy. Turn off the heat and cool completely, about 30–45 minutes, until no steam rises from the surface.
Blend the cheesecake-protein base
  1. Blend cottage cheese, honey (or maple syrup), cream cheese, vanilla extract, lemon juice, and salt until completely smooth, scraping down as needed. Pause when the mixture is thick but pourable with no visible curds, then stop blending and check the texture.
Swirl and freeze
  1. Pour half the base into a freezer container and spoon the blueberry compote over it in streaks, avoiding full mixing. Top with the remaining base, then swirl gently with a spoon so purple streaks remain visible.
  2. Freeze for 4 hours until firm, keeping the container level so the layers set evenly. The ice cream is ready when you can scoop with only light pressure and the center holds shape.
Serve with toppings
  1. Let the ice cream sit for 5 minutes before scooping so it softens slightly at the edges. Top each bowl with fresh blueberries and crushed graham crackers for a purple-and-gold contrast and crunch.

Notes

Pro tip: cool the blueberry compote fully before assembling—warm compote can thin the base and blur the swirl. Store leftovers covered in the freezer up to 7 days; the texture firms with time but remains scoopable. Freezer yes; expect best texture after 1 week. Dietary swap: for a lower-fat option, use low-fat cottage cheese (you may need to blend a bit longer for a smooth texture).