Blueberry Cottage Cheese Ice Cream in 5 Minutes Recipe
Introduction
This amazing blueberry cottage cheese ice cream is a quick and healthy treat you can make in just five minutes. With simple ingredients and no ice cream maker needed, it’s creamy, refreshing, and perfect for any season. Give this easy recipe a try for a delightful homemade dessert!
Ingredients
- 2 cups full-fat cottage cheese
- 1 cup frozen blueberries
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 1 tbsp freshly squeezed lemon juice
Instructions
- Step 1: Place the cottage cheese in a blender and blend for about 30 seconds until completely smooth. This helps achieve a creamy texture.
- Step 2: Add the frozen blueberries, honey or maple syrup, vanilla extract, and lemon juice to the blender. Blend again until the mixture is smooth with a beautiful purple swirl, being careful not to overblend.
- Step 3: Pour the mixture into a loaf pan or any freezer-safe container, smoothing the top with a spatula. Freeze on a flat surface for at least 4 hours until firm.
- Step 4: Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly. Scoop and enjoy as is, or garnish with fresh blueberries or granola.
Tips & Variations
- Use full-fat cottage cheese for the creamiest texture; low-fat varieties may result in a less rich ice cream.
- Frozen blueberries give a thicker consistency, but fresh berries work well too if preferred.
- Experiment with different sweeteners like agave syrup or brown rice syrup to change the flavor profile.
- Add a handful of spinach or a scoop of protein powder for a nutritious boost without sacrificing taste.
Storage
Store the ice cream in an airtight container in the freezer for up to one week. To serve, allow it to thaw at room temperature for about 5 minutes to reach a scoopable consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat cottage cheese instead of full-fat?
While you can use low-fat cottage cheese, the ice cream will be less creamy and rich. Full-fat cottage cheese is recommended for the best texture and flavor.
Do I need an ice cream maker to make this recipe?
No, this recipe doesn’t require any special equipment beyond a blender and a freezer-safe container. It’s perfect for a quick and easy homemade ice cream.
PrintBlueberry Cottage Cheese Ice Cream in 5 Minutes Recipe
This Amazing Blueberry Cottage Cheese Ice Cream recipe delivers a creamy, refreshing, and healthy homemade treat in just 5 minutes of prep time. Combining full-fat cottage cheese, frozen blueberries, a touch of honey or maple syrup, vanilla extract, and lemon juice, this ice cream is effortlessly blended and then frozen without any need for an ice cream maker. Perfect for a quick dessert loaded with protein and fruity flavor, it’s a delicious way to cool down and satisfy your sweet tooth naturally.
- Prep Time: 5 minutes
- Cook Time: 4 hours (freezing time)
- Total Time: 4 hours 5 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Low Fat
Ingredients
Ingredients for Blueberry Cottage Cheese Ice Cream
- 2 cups full-fat cottage cheese
- 1 cup frozen blueberries
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 1 tbsp freshly squeezed lemon juice
Instructions
- Blend the Ingredients: Place the full-fat cottage cheese into your blender and blend for about 30 seconds until completely smooth and creamy. Then add the frozen blueberries, honey or maple syrup, vanilla extract, and freshly squeezed lemon juice. Blend again just until the mixture forms a smooth purple swirl—avoid overblending to keep the texture perfect.
- Freeze the Mixture: Pour the blended mixture into a loaf pan or any freezer-safe container and smooth the top with a spatula. Place it on a flat surface in the freezer to ensure it freezes evenly. Freeze for at least 4 hours or until fully set.
- Serve and Enjoy: Remove the ice cream from the freezer and let it sit at room temperature for about 5 minutes to soften slightly for a creamy texture. Scoop it into bowls or cones, and optionally top with fresh blueberries, granola, or enjoy straight from the container.
Notes
- Use full-fat cottage cheese for the best creamy texture and richness.
- Frozen blueberries thicken the ice cream and give a richer color and flavor, but frozen or fresh both work.
- Honey adds a floral sweetness, while maple syrup provides a warm, rich flavor—choose based on your preference.
- Don’t skip the lemon juice – it brightens and balances the flavors beautifully.
- No ice cream maker needed, making this recipe very easy and accessible.
- Allow the ice cream to soften slightly before scooping to get a perfect creamy consistency.
- Store leftovers in the freezer and let sit a few minutes before scooping again.
Keywords: blueberry ice cream, cottage cheese ice cream, healthy ice cream, easy homemade ice cream, dairy dessert, no ice cream maker recipe
