This post is sponsored by Breakstone’s. Find their creamy cottage cheese and smooth sour cream at a retailer near you.
Y’all, I had to jump on the cottage cheese ice cream bandwagon with this Blueberry Cheesecake Cottage Cheese Ice Cream. Breakstone’s Cottage Cheese is the hero of the summer with this creamy, delicious treat that packs 10 grams protein per serving! All you need is a few simple ingredients and a blender or food processor to whip up this sweet summer treat. And let me tell you, it’s worth the hype you’ve seen on social media!
Cottage Cheese FTW
Cottage cheese may be having a multi-year moment right now, but I’ve loved it for many more years as an easy and versatile way to hit my protein goals. Breakstone’s is the perfect choice for all your cottage cheese creations – it’s made with high quality dairy and whips up into an ultra creamy consistency. As for the protein content, their 4% milk fat version boasts 12 grams of protein per 1/2 cup serving.
Large curd vs small curd – Breakstone’s offers their 4% cottage cheese in both large curd and small curd varieties. As you can see, I made mine with the large curd version, but either one will work. The smaller curd tends to have more liquid content, so there are more opportunities for ice formation. Either one will work just fine though!
Ingredients and Substitutions
Here’s what you’ll need to recreate this Blueberry Cheesecake Cottage Cheese Ice Cream:
- Breakstone’s Cottage Cheese – Their 4% milk fat cottage cheese is perfect for this recipe! You need the higher fat content to prevent the ice cream from getting too icy.
- Sweetened condensed milk – A lot of these cottage cheese ice cream recipes call for a liquid sweetener like honey or maple syrup, but I prefer the flavor of the sweetened condensed milk – it gets this recipe much closer to the taste of regular ice cream.
- Wild blueberry jam – I like the wild blueberry jam because it has lots of tiny blueberries inside. It’s perfect so you still get some blueberry texture.
- Graham crackers – What’s cheesecake without a graham cracker crust?
- Coconut rum – An optional but highly recommended addition! Because we’re not using an ice cream maker, the liquor in this recipe helps prevent ice crystal formation, which gives you a smoother ice cream. It’ll still freeze solid if you leave it in the freezer long enough, it’s just less icy. I went with coconut rum for this recipe because the hint of coconut flavor works so well with the blueberry flavor, but you could use an unflavored clear liquor like vodka or plain rum instead.
does it really
Taste Like Ice Cream?
While cottage cheese ice cream isn’t a perfect dupe for traditional ice cream made with heavy cream, it’s pretty damn tasty. In this recipe, I’m playing up the slight tanginess of the cottage cheese to yield a cheesecake flavor. When paired with the sweetened condensed milk, it’s makes for a sweet frozen treat that you wouldn’t guess is made with cottage cheese.
I had my dad taste test this recipe for me – he’s something of an ice cream connoisseur – and he loved it and asked for the recipe. That was my measure of success for this recipe!
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Recipe
Blueberry Cheesecake Cottage Cheese Ice Cream
Ingredients
- 16 oz Breakstone's 4% Large Curd Cottage Cheese
- 1/3 cup sweetened condensed milk
- 1/3 cup wild blueberry jam, divided
- 2 full graham crackers, crushed
- Optional but recommended: 2 fl oz coconut rum
Instructions
- Add the cottage cheese, sweetened condensed milk, and optional coconut rum to a blender or food processor. Blend until smooth, then add in about half of the blueberry jam and pulse until combined.
- Pour the mixture into a freezer safe dish. Freeze for about 6 hours, stirring every 45 minutes to 1 hour for about the first 4 hours. After about 4 hours, layer in the remaining jam and graham crackers. Freeze for another 2 hours before serving.
Tips & Tricks
- Why add rum? While it’s totally optional, alcohol helps prevent ice crystal formation which results in a creamier ice cream. That said, it’ll still freeze solid if you leave it in the freezer long enough. I went with coconut rum for this recipe because the hint of coconut flavor works so well with the blueberry flavor, but you could use an unflavored clear liquor like vodka or plain rum instead.
- Nutrition: Scan the barcode below or search for “Peanut Butter and Fitness Blueberry Cheesecake Cottage Cheese Ice Cream” to log this food in My Fitness Pal.
Nutrition Information
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