This Healthy Cottage Cheese Ice Cream is a delicious and nutritious alternative to traditional ice cream. If you’re craving a creamy, naturally sweet dessert that’s also packed with protein, this cottage cheese ice cream is your new best friend. Made with just 4 wholesome ingredients, it’s a guilt-free alternative to traditional ice cream, perfect for breakfast or a healthy snack. The fresh blueberry ripple adds a burst of natural sweetness and vibrant colour, while the digestive biscuit crumble gives it that lovely crunch.
This recipe is naturally sweetened with honey and relies on frozen blueberries for that fruity jammy swirl you’ll love. Plus, it’s super easy to make in just a few minutes with minimal equipment. I warn you — it’s hard to stop at just one serving!
Why Cottage Cheese
Cottage cheese is having a moment—and for good reason! It’s naturally high in protein, low in fat, and full of nutrients like calcium and B vitamins. It blends beautifully into creamy, satisfying treats and works especially well in this ice cream recipe as a lighter, healthier alternative.
Let’s be honest—this won’t taste like Italian gelato. It doesn’t have the same rich creaminess because we’re not using cream or sugar. But it is cold, creamy, delicious, and much better for you. Think of it as a high-protein, naturally sweetened frozen dessert that you could enjoy after dinner or even for breakfast. It’s one of those feel-good recipes that satisfies a sweet craving without the sugar crash.
Tips
- Use full-fat or low-fat cottage cheese: Full-fat will give you a creamier texture and the one I recommend but low-fat works great if you prefer a lower calorie version.
- Make sure to cool the blueberry ripple completely: This prevents it from melting the ice cream base when swirling.
- Don’t skip the digestive biscuit crumble: It adds a satisfying crunch that balances the creamy texture.
- Adjust sweetness to taste: Add more honey if your berries aren’t very sweet.
Swaps
Cottage cheese: Greek yogurt or skyr for a similar texture and protein boost
Frozen blueberries: Frozen mixed berries or raspberries works great too. You can also experiment with any frozen fruit of your choice.
Honey: Maple syrup or agave nectar are the best subsituites (adjust amount to taste)
Digestive biscuit: These are the best option for a “cheesecake” flavour. Granola, crushed nuts, or oat flakes for a gluten-free option are also great additions.
Storage
Freezer: Store the ice cream in an airtight container in the freezer for up to 3 days. Remove from freezer 20-30 minutes before serving for the best creamy texture.
More Healthy Ice-cream
- 3-Ingredient Salted Caramel Cottage Cheese Ice Cream
- Healthy 3 Ingredients Chocolate Ice cream
- 3-Ingredient Healthy Banana Ice Lollies
Cottage Cheese Blueberry Ice cream
Ingredients
- 300 g cottage cheese I have used the low fat version but the normal one will probably get a much creamier consistency
- 150 g frozen blueberries
- 25 g honey
- 1 digestive biscuit
Instructions
- Add cottage cheese and honey to a blender and blend until it makes a nice, smooth consistency.
- Pour into a tub and start to prepare the blueberry ripple.
- Prepare the blueberry ripple by simply adding the frozen blueberries into a pan, bring it to boil and mash with a potato masher or fork.
- Cook until the consistency goes from liquid to a jammy texture.
- Let it cool down completely
- Add the ripple to the cottage cheese tub and make some swirl with a toothpick.
- Crumble the digestive on top