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Blueberry Cheesecake Cottage Cheese Ice Cream

Blueberry cheesecake cottage cheese ice cream is a high-protein frozen dessert made by blending a tangy cottage-cheese base and swirling in a quick blueberry compote. The result is a purple-streaked, cheesecake-like texture that firms in the freezer for easy scooping.
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Prep Time 15 minutes
Cook Time 5 minutes
freezing 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Blueberry compote
  • 1 cup blueberries Use fresh or frozen.
  • 1 tbsp sugar For the blueberry swirl.
Cheesecake ice cream base
  • 2 cup full-fat cottage cheese
  • 3 tbsp honey or maple syrup
  • 2 tbsp cream cheese
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 0.25 tsp salt
Topping
  • 3 count graham crackers Crushed.

Equipment

  • 1 stand mixer
  • 1 freezer container

Method
 

Cook the blueberry swirl
  1. Simmer blueberries with sugar over medium heat for 5 minutes until the berries burst and the mixture turns syrupy.
  2. Cool the blueberry compote completely before assembling to prevent it from melting the ice cream base.
Blend the cheesecake base
  1. Blend full-fat cottage cheese, honey or maple syrup, cream cheese, vanilla extract, lemon juice, and salt until completely smooth.
Assemble and freeze
  1. Pour half the blended base into a freezer container and spoon blueberry sauce over it.
  2. Add the remaining base on top and swirl gently with a spoon to create purple streaks.
  3. Freeze for 4 hours until firm.
Serve
  1. Let the ice cream sit for 5 minutes before scooping so it softens slightly.
  2. Top with fresh blueberries and crushed graham crackers before serving.

Notes

For the creamiest scoop, blend the base until fully smooth and cool the blueberry compote completely so it doesn’t thin the mixture. Store covered in the freezer up to 2 weeks; thaw in the refrigerator for 10–15 minutes to soften before serving. Freezing yes—no separate freezing is needed. Dietary swap: use low-fat cream cheese if you want less fat, keeping the texture closest by blending thoroughly.