Blueberry Cheesecake Cottage Cheese Ice Cream
Cottage cheese is blended with sweetened condensed milk, blueberry jam, & graham crackers to make a frozen summer treat with 10 grams protein!
Servings: 6 servings
Calories: 191kcal
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.
Notes
- 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
Serving: 0.5cup | Calories: 191kcal | Carbohydrates: 26g | Protein: 10g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 81mg | Potassium: 196mg | Sugar: 21g