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 identical to cheesecake filling churned into ice cream — and it has 18g protein per serving!

Excessive-Protein Cottage Cheese Ice Cream

In case you’ve been wherever on the web these days, I’m positive you’ve heard of viral cottage cheese ice cream.

I do know what you’re considering — this sounds just a little odd — however hear me out. It’s really fairly spectacular!

Cottage cheese ice cream is made by mixing cottage cheese with a sweetener equivalent to honey or maple syrup, then freezing it till it reaches ice cream consistency. It actually 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!

At this time, 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. In case you 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 equivalent to 4% for the creamiest texture.
• Honey: I’m utilizing honey as my sweetener, however you may as well 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.

Find out how to 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 high and canopy. Freeze for at the least 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 Suggestions for the Finest Cottage Cheese Ice Cream

• Sweetness: Begin with 1/4 cup honey and add extra, as desired.
• Kind 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 may be changed with any sort 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 range 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 all the time provide the greatest texture and taste.

You possibly can, however the texture will probably be completely 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 strive it, I’d advocate doing a 50/50 mix of cottage cheese and Greek yogurt.

As a substitute of blackberries and graham crackers, strive 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.