Cottage Cheese Ice Cream (Blackberry Cheesecake)

Cottage cheese ice cream is a viral high-protein dessert that’s right here to remain. This blackberry cheesecake cottage cheese ice cream variation tastes similar to cheesecake filling churned into ice cream — and it has 18g protein per serving!

Excessive-Protein Cottage Cheese Ice Cream

For those who’ve been wherever on the web recently, I’m positive you’ve heard of viral cottage cheese ice cream.

I do know what you’re pondering — this sounds a bit odd — however hear me out. It’s truly fairly spectacular!

Cottage cheese ice cream is made by mixing cottage cheese with a sweetener comparable to honey or maple syrup, then freezing it till it reaches ice cream consistency. It really tastes like a wealthy cheesecake ice cream, and if you happen to taste it correctly, you’ll by no means miss common ice cream once more!

Immediately, I’m sharing my very personal high-protein ice cream recipe made with cottage cheese, blackberries, honey, and graham crackers for a blackberry cheesecake cottage cheese ice cream that tastes completely indulgent. For those who love cottage cheese cheesecake bars, you’re going to flip for this frozen model.

Cottage Cheese Ice Cream Components

• Cottage cheese: The star ingredient! I like to recommend a full-fat cottage cheese comparable to 4% for the creamiest texture.
• Honey: I’m utilizing honey as my sweetener, however you can too use maple syrup, agave, or cane sugar.
• Blackberries: Since I made a blackberry cheesecake taste, you want contemporary blackberries. Frozen work in a pinch — simply thaw and drain them first.
• Graham crackers: It wouldn’t be a cheesecake with out graham cracker crumbs, wouldn’t it?!

I like to recommend utilizing full-fat cottage cheese (~4%) for this recipe for a couple of causes:

1. Texture: Full-fat cottage cheese has much less water and moisture, making the feel extra like ice cream and fewer like an icicle.
2. Style: Full-fat cottage cheese will give this a real cheesecake style.

How you can Make Cottage Cheese Ice Cream

1. Mix: Place cottage cheese, honey, and vanilla in a high-speed meals processor. Course of on excessive till creamy — this could take round 3–5 minutes.
2. Taste: Add 1 cup of blackberries and pulse to interrupt them up.
3. Freeze: Switch the ice cream right into a bread pan, then sprinkle on the remaining berries. Crush a couple of graham crackers on prime and canopy. Freeze for a minimum of 4–6 hours or in a single day.
4. Serve: Take away the ice cream from the freezer and let it thaw for about quarter-hour, then scoop right into a bowl or onto an ice cream cone.

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Prime Ideas for the Finest Cottage Cheese Ice Cream

• Sweetness: Begin with 1/4 cup honey and add extra, as desired.
• Sort of cottage cheese: I recommend utilizing full-fat cottage cheese as an alternative of low-fat. It’s not solely richer and extra cheesecake-like, however has much less liquid, making the feel extra like ice cream.
• Berries: The blackberries could be changed with any kind of berry — strawberries, blueberries, or raspberries all work nice.
• Sweetener subs: Agave syrup or maple syrup can be utilized instead of honey.
• Freeze time: The time it takes for the combination to agency up will fluctuate relying in your freezer.

Sure! Frozen blackberries work, however I like to recommend thawing them first and draining off any extra liquid so the ice cream doesn’t get icy. Contemporary berries will at all times provide the greatest texture and taste.

You’ll be able to, however the texture might be totally different. Cottage cheese blends right into a a lot creamier, extra custard-like base that mimics actual ice cream. Greek yogurt tends to freeze icier. If you wish to attempt it, I’d advocate doing a 50/50 mix of cottage cheese and Greek yogurt.

As a substitute of blackberries and graham crackers, attempt these combos:

Retailer cottage cheese ice cream in an hermetic container within the freezer for as much as 3 months. When able to serve, let it sit on the counter for 10–quarter-hour to melt earlier than scooping.