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A bowl of Blackberry Cottage Cheese Ice Cream topped with fresh blackberries.

Blackberry Cheesecake Cottage Cheese Ice Cream

A creamy, luscious dessert that combines the flavors of cheesecake and ice cream using cottage cheese for a healthier twist.
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Prep Time 10 minutes
Total Time 6 hours
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 22 oz full-fat cottage cheese 4% preferred for creaminess; low-fat can be used for a lighter option.
  • 1/4 to 1/3 cup honey Substitutes include maple syrup or agave.
  • 1 teaspoon vanilla extract Optional; lemon zest can be experimented with instead.
Flavoring Ingredients
  • 1 1/3 cup fresh blackberries Separated; frozen blackberries can be used but may change texture.
  • 3 sheets graham crackers Use gluten-free if needed.
  • 1/2 teaspoon flaky salt Optional; enhances flavor contrast.

Method
 

Preparation
  1. Add the cottage cheese, honey, and vanilla extract to a high-speed food processor. Process on high for 3-5 minutes until thick and creamy.
  2. Add 1 cup of blackberries to the food processor and pulse until they are just broken up and combined.
  3. Pour the mixture into a bowl or a loaf pan. Crumble two of the graham crackers on top and fold them into the mixture.
  4. Top with the remaining blackberries and crumble the last graham cracker over the top. Sprinkle with flaky salt if desired.
  5. Cover and place in the freezer for at least 4-6 hours, or overnight for the best consistency.
Serving
  1. Scoop out into bowls or cones, drizzle with extra honey or top with additional blackberries if desired.

Notes

Avoid over-blending to prevent separation. Ensure to freeze long enough for creaminess. Use an ice cream scoop dipped in warm water for easier serving.