Blackberry Cheesecake Cottage Cheese Ice Cream
This high-protein cottage cheese ice cream is made with with full-fat cottage cheese, maple syrup, blackberries, and grahahm crackers. It tastes JUST like cheesecake, but is super nutrious!
Servings: 4
Ingredients
- 22 oz. full-fat cottage cheese we used 4%
- 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
Instructions
- Add the cottage cheese, honey, and vanilla extract to a high-speed food processor. Process on high until thick and creamy, between 3-5 minutes.
- Next, add 1 cup of blackberries to the food processor and pulse until the blackberries are just broken up and combined. The cottage cheese will turn a slight purple color.
- Pour the mixture into a bowl or a loaf pan. Crumble two of the graham crackers on top and fold them into the mixture until combined.
- Top with the remaining blackberries and crumble one last graham cracker over the top. Option to top with salt.
- Cover and place in the freezer for at least 4-6 hours or overnight.*
- Serve in a dish or on an ice cream cone.
Video
Notes
- Honey- start with 1/4 cup honey and add more, as desired.
- We suggest using full-fat cottage cheese instead of low-fat cottage cheese. It's not only richer and more cheesecake-like, but has less liquid, making the texture more like ice cream/custard.
- The blackberries can be replaced with any type of berry.
- Agave syrup or maple syrup can be used in place of honey.
- The time it takes for the mixture to firm up will vary depending on the freezer.
Nutrition
Calories: 265kcal | Carbohydrates: 31g | Protein: 18g | Fat: 8g | Fiber: 0.4g | Sugar: 24g