Cottage Cheese Ice Cream (Blackberry Cheesecake)

Cottage Cheese Ice Cream is a viral dessert that’s here to stay. Try this blackberry cheesecake variation. It tastes like a cheesecake filling whipped in ice cream and 18g protein/serving!

High Protein Cottage Cheese Ice Cream

If you’ve been anywhere on the internet lately, you’ve probably heard of it viral cottage cheese ice cream.

I know what you’re thinking, that sounds a little strange, but listen to us. It’s actually quite spectacular!

Cottage cheese ice cream is made by mixing cottage cheese and a sweetener, such as honey or maple syrup, and then freezing until it reaches the consistency of ice cream. It really tastes like a rich cheesecake ice cream and if you flavor it right you’ll never miss ice cream again!

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

Today we’re sharing our own high protein ice cream recipe using cottage cheese, blackberries, honey and graham crackers for a blackberry cheesecake cottage cheese ice cream twist.

What you need for cottage cheese ice cream

• Cottage cheese: The main ingredient in cottage cheese ice cream is obviously cottage cheese. We recommend a full-fat cottage cheese like 4%.
• Honey: We use honey as a sweetener, but you can also use maple syrup, agave or cane sugar.
• Blackberries: Since we made a blackberry cheesecake flavor, you’ll need fresh blackberries.
• Graham Crackers: It wouldn’t be cheesecake without graham cracker crumbs, right?!

What kind of cottage cheese should I use?

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

1. Texture: Full-fat cottage cheese has less water/moisture, making the texture look more like ice cream and less like an icicle.
2. Taste good: Full-fat cottage cheese gives this a real cheesecake flavor.

Simple instructions

1. Mixture: 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. Taste: add 1 cup blackberries and pulse to break them up.
3. Freeze: Pour the ice cream into a loaf pan and then sprinkle the remaining berries on top. Mash up some graham crackers on top and cover. Freeze at least 4-6 hours or overnight.

freezing time: There is a sweet spot in freezing this ice cream and it takes about 6 hours. If you freeze it for too long, it will harden like a brick and will need to be thawed a little before eating. But if you freeze it long enough, it will have the perfect creamy texture!

Best Tips

• Sweetness: Start with 1/4 cup honey and add more as you like.
• Type of cottage cheese: We recommend using full-fat cottage cheese instead of low-fat cottage cheese. Not only is it richer and more cheesecake-like, but it also has less liquid, making the texture more like ice cream/pudding.
• Berry: The blackberries can be replaced with any type of berry.
• Sweetener Subs: You can use agave syrup or maple syrup instead of honey.
• freezing time: The time it takes for the mixture to set depends on the freezer.

variations

Instead of blackberries and graham crackers, use:

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

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

storage

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