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Blueberry Cheesecake Cottage Cheese Ice Cream

A light and creamy low-carb ice cream that blends the nostalgic flavors of cheesecake with fresh blueberries for a delightful summer treat.
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Prep Time 15 minutes
Total Time 3 hours
Servings: 4 servings
Course: Dessert, Frozen Treat
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the ice cream base
  • 1.5 cups cottage cheese Use full-fat for a creamier texture.
  • 2 oz cream cheese, softened For a richer cheesecake note.
  • 2-3 tbsp keto-friendly sweetener (erythritol or monk fruit) Adjust sweetness to taste.
  • 1 tsp vanilla extract For flavor enhancement.
  • 1 tsp lemon juice For a bright flavor.
For serving
  • 0.5 cup blueberries (fresh or frozen) Add extra blueberries on top when serving.

Method
 

Preparation
  1. Add cottage cheese, cream cheese, sweetener, and vanilla extract to a blender.
  2. Blend until completely smooth and creamy.
  3. Add blueberries and lemon juice, then pulse gently to combine.
  4. Pour the mixture into a freezer-safe container.
  5. Freeze for 2–3 hours, stirring once halfway through for a creamier texture.
  6. Let sit at room temperature for 5–10 minutes before scooping and serving.

Notes

Store in an airtight, freezer-safe container for up to 2 weeks. For a creamier texture, use full-fat cottage cheese and blend longer. Press parchment on the surface before sealing to prevent ice crystals.