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Vanilla Blueberry Cottage Cheese Ice Cream

A vanilla-blueberry cottage cheese ice cream base with Creami and stir-freeze methods.
Print Recipe
Prep Time 5 minutes
Freeze Time 1 day
Total Time 5 minutes
Servings: 3 servings
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups cottage cheese
  • 1/2 cup milk
  • 1 cup frozen blueberries divided
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract

Method
 

  1. Ninja Creami method
  2. Blend cottage cheese, milk, half the blueberries, honey, and vanilla until silky smooth.
  3. Pour into a pint container and freeze flat for 24 hours.
  4. Spin on “Lite Ice Cream,” then fold in the remaining blueberries by hand or use the “Mix-in” cycle if your model has one.
  5. Serve immediately.
  6. No-machine method — Stir-Freeze
  7. Blend the base without the reserved blueberries and pour into a shallow freezer-safe container.
  8. Freeze 1 hour, then stir vigorously with a fork. Repeat every 45 minutes for 3 more hours.
  9. Fold in the remaining blueberries during the last stir.
  10. Freeze a final 30–45 minutes until scoopable.

Notes

No-machine version: prep 5 minutes, freeze 4–5 hours, yield 4 servings.