Blueberry Cottage Cheese Ice Cream
At a New England roadside blueberry stand, paper cartons pile up beside the cash box while summer shoppers plan pies, muffins, and a few berries eaten straight from the pint. That same berry-stand…
Ingredients
- 2 cups low-fat cottage cheese
- 1/2 cup plain Greek yogurt
- 1 1/2 cups blueberries, fresh or frozen
- 3 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 4 tablespoons graham cracker crumbs
- 1 pinch fine sea salt
Instructions
- Set aside 1/4 cup of the blueberries and 2 tablespoons of the graham cracker crumbs for serving. Line a loaf pan or shallow freezer-safe container with parchment.
- Add the cottage cheese, Greek yogurt, remaining blueberries, honey, lemon juice, lemon zest, vanilla, and salt to a high-speed blender or food processor.
- Blend for 1 to 2 minutes, scraping down the sides once, until the mixture is completely smooth and lightly purple. Taste and add another teaspoon of honey only if your berries are especially tart.
- Pour half of the blueberry mixture into the prepared container. Sprinkle in half of the remaining graham crumbs, then add the rest of the mixture and finish with the remaining crumbs.
- Cover tightly and freeze for 3 to 4 hours, stirring once after 90 minutes to keep the texture scoopable. For a firmer lunchbox-style serving, freeze up to 6 hours.
- Let the ice cream stand at room temperature for 10 to 15 minutes before scooping. Divide into four bowls and top with the reserved blueberries.
← Back to all recipes · View full recipe
← Back to 5StarCook home