Cottage Cheese Ice Cream

Creamy, sweet, and slightly tangy cottage cheese ice cream tastes so much like cheesecake ice cream, you'll do a double take! With three times the protein, it's a new staple in our freezer.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

2 cups cottage cheese full-fat (4%), not low-fat or fat-free
1 cup fresh berries OR ¼ cup of berry jam
⅓-½ cup sugar
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract

Optional Cheesecake Swirl Ingredients

4 graham crackers crushed
2 tablespoons butter
1 tablespoon light brown sugar
1 cup berries fresh or frozen and thawed
1 tablespoon sugar

Instructions

Combine the cottage cheese, fruit, sugar, lemon juice, and vanilla extract in the blender. Blend until completely smooth.
Pour into the ice cream maker and process according to the manufacturer's instructions. When finished churning, serve immediately for soft serve ice cream or transfer to an airtight container and place in the freezer until ready to serve.

Optional Cheesecake Swirl Instructions

To make the add-ins, melt the butter in a small bowl. Add the brown sugar and stir to melt. Add the graham cracker pieces and stir to coat. Spread the crumbs out on a paper plate and PLACE IN THE FREEZER until ready to use.
Combine the berries and sugar in a small bowl and smash together. Set aside at room temperature while the ice cream is churning.
To assemble the ice cream, transfer about a third of the churned ice cream to a freezer safe container. Scatter about a third of the frozen graham crumbs over it and drizzle with a few spoonfuls of smashed berries. Repeat the layers twice more. Place in the freezer until set.

Notes

After a few hours in the freezer, this will be a VERY firm ice cream. It will require a not-insignificant (at least 20-30 minutes) amount of time at room temperature before you'll be able to scoop it.

Nutrition