Cottage Cheese Ice Cream (Blackberry Cheesecake)

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!

Oh, and, did we mention that cottage cheese ice cream has 18g protein/serving?!

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?!

What kind of cottage cheese should I use?

We recommend using full-fat cottage cheese (~4%) for this recipe for a few reasons.

1. Texture: full-fat cottage cheese has less water/moisture, making the texture more like ice cream and less like an icicle.
2. Taste: full-fat cottage cheese will give this a true cheesecake taste.

Simple Instructions

1. 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.
2. Flavor: add 1 cup of blackberries and pulse to break them up.
3. 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.

Freeze time: There is a sweet spot in freezing this ice cream and it’s right around 6 hours. If you freeze it too long, it will be as hard as a brick and need to thaw a bit before eating. But, if you freeze it just long enough, it will have the perfect creamy consistency!

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.

Variations

Instead of blackberries and graham crackers, use:

Peanut Butter Chocolate Chip: add 1/4 cup peanut butter and 1/3 cup mini chocolate chips.

Lemon Blueberry: use 1 cup + 1/3 cup blueberries, plus the zest from 1 lemon.

Storage

Store cottage cheese ice cream in an airtight container in the freezer for up to 3 months

Blackberry Cheesecake Cottage Cheese Ice Cream

This high-protein cottage cheese ice cream is made with with full-fat cottage cheese, maple syrup, blackberries, and grahahm crackers. It tastes JUST like cheesecake, but is super nutrious!

Prep:4 hours 20 minutes

Cook:0 minutes

Total:4 hours 20 minutes

Fat 8

Carbs 31

Protein 18

Ingredients

• 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

Instructions 

• 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.

Tips & Notes

• 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.

Nutrition facts

Calories: 265kcal Carbohydrates: 31g Protein: 18g Fat: 8g Fiber: 0.4g Sugar: 24g