Blueberry Cheesecake Cottage Cheese Ice Cream

For the Blueberry Swirl:

• 1 cup fresh or frozen blueberries

• 1 tablespoon maple syrup (or honey)

• 1 teaspoon fresh lemon juice

• 1/4 teaspoon vanilla extract

For the Ice Cream Base:

• • 2 cups full-fat cottage cheese (4% milkfat works best)

• 1/2 cup plain Greek yogurt (full-fat or 2%)

• 1/4 cup honey or pure maple syrup

• 1 teaspoon vanilla extract

• 1 tablespoon lemon zest (from 1 lemon)

• Pinch of sea salt

For the Cheesecake Crumble (optional, adds 5 min):

• 2 graham cracker sheets, crushed

• 1 teaspoon melted coconut oil or butter

Equipment Needed

• Blender or food processor

• Small saucepan

• Spatula

• Loaf pan or shallow freezer-safe container (8×4” works well)

• Parchment paper (optional)

Instructions

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