I’ve said it before, but I am not a big cottage cheese fan. Which is why when you see cottage cheese in my recipes, you know it is delicious.
If you’ve been searching for a healthier way to satisfy your ice cream cravings, this High Protein Blueberry Cottage Cheese Ice Cream is your answer.
I love how creamy it is while also being high in protein, and with simple ingredients, it’s a delicious, balanced dessert that’s perfect for an after-dinner treat or a quick snack.
INGREDIENTS
- 1 cup frozen blueberries
- 1 cup cottage cheese 4 % fat recommended
- 1 tbsp honey or sweetener of choice
- 1 tbsp vanilla pudding mix sugar free
INSTRUCTIONS
- Blend Ingredients: Combine cottage cheese, frozen blueberries, honey, and vanilla in a blender. Blend until smooth and creamy.
- Transfer to Ninja Creami Pint: Pour the blended mixture into the pint and freeze for 12-24 hours.
- Spin the Ice Cream: Use the Ninja Creami on the “Ice Cream” setting for a perfectly creamy texture.
- Optional Mix-Ins: For fruity chunks, add frozen blueberries and use the “Mix-In” button for a delicious texture.
- Serve & Enjoy: Scoop into bowls or cones and savor every creamy bite!
NOTES
- Can I make this without a Ninja Creami? Yes, freeze the blended mixture in a freezer-safe container and let it soften before scooping. It won’t be as creamy, but still a delicious and healthy treat!
- Can I use a different fruit? Absolutely! Swap blueberries for strawberries, raspberries, or mango for a new flavor.
- Does this taste like cottage cheese? Not at all! The blending process creates a creamy, neutral base that absorbs the flavor of the blueberries and vanilla.
- Can I use low-fat cottage cheese? Yes, but the texture will be less creamy. For the best results, stick with 4% fat cottage cheese.
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