Cottage Cheese Ice Cream is a viral dessert here to stay. Try this blackberry cheesecake variation. It tastes just like a cheesecake filling churned into ice cream and 18g protein/serving!
High-Protein Cottage Cheese Ice Cream
If you’ve been anywhere on the internet lately, I’m sure you’ve heard of the viral cottage cheese ice cream.
I know what you’re thinking, this sounds a little bit, odd, but hear us out. It’s actually quite spectacular!
Cottage cheese ice cream is made by blending cottage cheese and a sweetener such as honey or maple syrup and then freezing it until it reaches ice cream consistency. It truly tastes like a rich cheesecake ice cream and if you flavor it properly, you’ll never miss ice cream again!
Today, we’re sharing our very own high-protein ice cream recipe made with cottage cheese, blackberries, honey, and graham crackers for a blackberry cheesecake cottage cheese ice cream variation.
What You Need for Cottage Cheese Ice Cream
- Cottage cheese: the star ingredient of cottage cheese ice cream is obviously cottage cheese. We recommend a full-fat cottage cheese such as 4%.
- Honey: we’re using honey as our sweetener, but you can also use maple syrup, agave, or cane sugar.
- Blackberries: since we made a blackberry cheesecake flavor, you need fresh blackberries.
- Graham crackers: it wouldn’t be a cheesecake without graham cracker crumbs, would it?!
We recommend using full-fat cottage cheese (~4%) for this recipe for a few reasons.
- Texture: full-fat cottage cheese has less water/moisture, making the texture more like ice cream and less like an icicle.
- Taste: full-fat cottage cheese will give this a true cheesecake taste.
Simple Instructions
- Blend: place cottage cheese, honey, and vanilla in a high-speed food processor. Process on high until creamy. This should take around 3-5 minutes.
- Flavor: add 1 cup of blackberries and pulse to break them up.
- Freeze: transfer the ice cream into a bread pan and then sprinkle on the remaining berries. Crush a few graham crackers on top and cover. Freeze for at least 4-6 hours or over night.
Our Favorite
Blender
Looking to upgrade your blender? Check out our favorite Vitamix Blender. It’s our favorite high-speed blender perfect for making smoothies, soups, and nut butter.
Buy NowWhen it’s time to freeze your cottage cheese ice cream, feel free to transfer it into a bread tin, or like we’ve done, right back in the cottage cheese container!
Top Tips
- Sweetness: start with 1/4 cup honey and add more, as desired.
- Type of cottage cheese: We suggest using full-fat cottage cheese instead of low-fat cottage cheese. It’s not only richer and more cheesecake-like, but has less liquid, making the texture more like ice cream/custard.
- Berries: The blackberries can be replaced with any type of berry.
- Sweetener subs: Agave syrup or maple syrup can be used in place of honey.
- Freeze time: The time it takes for the mixture to firm up will vary depending on the freezer.
Instead of blackberries and graham crackers, use:
Store cottage cheese ice cream in an airtight container in the freezer for up to 3 months
More of our Favorite…
High-Protein Cottage Cheese Recipes
- Cottage Cheese Pancakes
- Cottage Cheese Protein Mac and Cheese
- Whipped Cottage Cheese Dip
- 22 oz. full-fat cottage cheese we used 4%
- ¼ – 1/3 cup honey*
- 1 teaspoon vanilla extract
- 1 cup + ⅓ cup fresh blackberries separated
- 3 graham cracker sheets separated
- Optional: ½ teaspoon flakey salt
- Add the cottage cheese, honey, and vanilla extract to a high-speed food processor. Process on high until thick and creamy, between 3-5 minutes.
- Next, add 1 cup of blackberries to the food processor and pulse until the blackberries are just broken up and combined. The cottage cheese will turn a slight purple color.
- Pour the mixture into a bowl or a loaf pan. Crumble two of the graham crackers on top and fold them into the mixture until combined.
- Top with the remaining blackberries and crumble one last graham cracker over the top. Option to top with salt.
- Cover and place in the freezer for at least 4-6 hours or overnight.*
- Serve in a dish or on an ice cream cone.
- Honey- start with 1/4 cup honey and add more, as desired.
- We suggest using full-fat cottage cheese instead of low-fat cottage cheese. It’s not only richer and more cheesecake-like, but has less liquid, making the texture more like ice cream/custard.
- The blackberries can be replaced with any type of berry.
- Agave syrup or maple syrup can be used in place of honey.
- The time it takes for the mixture to firm up will vary depending on the freezer.
