Go Back

Blueberry Cheesecake Cottage Cheese Ice Cream

Blueberry cheesecake cottage cheese ice cream turns cottage cheese into a silky, purple-swirl high-protein frozen dessert. You simmer blueberries into a burst-and-syrupy compote, blend a tangy cheesecake base, then freeze until scoopable and creamy.
Print Recipe Pin Recipe
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: 320
Ingredients Equipment Method Notes

Ingredients
  

cottage cheese
  • 2 cup full-fat cottage cheese
sweetener
  • 3 tbsp honey or maple syrup
cheesecake base
  • 2 tbsp cream cheese
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 0.25 tsp salt
blueberry swirl
  • 1 cup fresh or frozen blueberries
  • 1 tbsp sugar (for blueberry swirl)
topping
  • 3 graham crackers, crushed (for topping)

Equipment

  • 1 Dutch oven
  • 1 stand mixer

Method
 

Make the blueberry compote
  1. Simmer blueberries and 1 tablespoon sugar in a Dutch oven over medium heat for 5 minutes, stirring occasionally, until the berries burst and the mixture looks syrupy and glossy. Cool completely so the swirl doesn’t melt into the 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, with no visible curds. Pause and scrape down as needed for a uniform, thick pour.
Swirl and freeze
  1. Pour half of the cheesecake base into a freezer container, then spoon blueberry sauce over it in streaks so you can see purple swirls on the surface. Keep the layers thick so the swirl stays defined.
  2. Top with the remaining cheesecake base and swirl gently with a spoon, making a marbled pattern without fully mixing. Stop when the purple ribbons remain visible.
  3. Freeze for 4 hours until firm, ensuring the center holds its shape when you tilt the container. The texture should be scoopable rather than soft.
Serve
  1. Let the ice cream sit for 5 minutes before scooping so it softens slightly at the edges. Top with fresh blueberries and crushed graham crackers for a bright, crunchy finish.

Notes

For the smoothest, most scoopable texture, cool the blueberry compote completely before swirling. Store covered in the freezer up to 2 weeks; thaw in the fridge for 10–15 minutes for easier scooping. For a lower-sugar option, swap the honey/maple syrup for a 1:1 sugar-free alternative and keep the blueberry swirl sugar as written.