Description

This Blackberry Cheesecake Cottage Cheese Ice Cream is a delightful blend of creamy cottage cheese and fresh blackberries, creating a refreshing dessert. It’s simple to make and offers an irresistible flavor, perfect for a summer treat or a quick dessert at dinner.

Ingredients

Scale

22 oz. full-fat cottage cheese
¼ – 1/3 cup honey
1 teaspoon vanilla extract
1 cup + ⅓ cup fresh blackberries, separated
3 graham cracker sheets, separated
optional: ½ teaspoon flakey salt

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Instructions

Combine the cottage cheese, honey, and vanilla extract in a high-speed food processor and blend on high until thick and creamy, about 3-5 minutes.
Add 1 cup of blackberries to the mixture and pulse until just combined, resulting in a slight purple hue.
Transfer the mixture to a bowl or a loaf pan and crumble two graham crackers on top, folding them into the mixture until evenly mixed.
Top with the remaining blackberries and crumble the last graham cracker over the top. Optionally, sprinkle with flakey salt.
Cover the bowl or pan and freeze for at least 4-6 hours or overnight.
Serve in a dish or on an ice cream cone.

Notes

Adjust honey based on your sweetness preference.
For a more creamy texture, blend longer in the food processor.
Allow the ice cream to soften for a few minutes before serving for easier scooping.

Nutrition

Serving Size: 1/2 cup
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 7g
Cholesterol: 20mg