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Prep Time: 10 minutes
Freeze Time: 4 hours (or overnight)
Total Time: 4 hours 10 minutes
Intensity Level: Easy (1 out of 5) – Minimal cooking required; only a blender and freezer space needed.
Yield: 4 servings (approx. 1 cup each)
Dietary Notes: High-protein, gluten-free, no artificial sweeteners, vegetarian
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Why You’ll Love This Recipe
If you love the creamy tang of cheesecake and the deep, jammy sweetness of blueberry swirl, but want a dessert that actually supports your health goals, this Blueberry Cheesecake Cottage Cheese Ice Cream is about to change your life.
No ice cream maker? No problem. No heavy cream or refined sugar? Also not a problem. This recipe uses cottage cheese and Greek yogurt as its creamy base—transforming what’s usually a savory breakfast staple into a rich, scoopable frozen treat. The secret is in the blending: cottage cheese breaks down into silk-smooth curds when whipped, mimicking the texture of full-fat ice cream with a fraction of the fat and double the protein.
The blueberry swirl is lightly cooked just long enough to burst the berries and release their natural pectin, giving you ribbons of fruit that won’t freeze into hard shards. A touch of lemon zest balances the sweetness, and a graham cracker crumble on top (optional but encouraged) brings the “cheesecake” vibe home.
Let’s get into it.
Ingredients
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