Description

Experience the delightful blend of flavors in this Blackberry Cheesecake Cottage Cheese Ice Cream. With fresh blackberries and creamy cottage cheese, this simple recipe promises a luscious treat, perfect for a summer dessert or a delectable snack.

Ingredients

Scale

22 oz. full-fat cottage cheese
¼ – 1/3 cup honey
1 teaspoon vanilla extract
1 cup + ⅓ cup fresh blackberries, separated
3 graham cracker sheets, separated
optional: ½ teaspoon flakey salt

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Instructions

Combine cottage cheese, honey, and vanilla extract in a high-speed food processor and blend until the mixture is thick and creamy, about 3-5 minutes.
Add 1 cup of blackberries to the mixture and pulse gently until combined, resulting in a slightly purple mixture.
Transfer the blended mixture into a bowl or loaf pan, crumbling two of the graham crackers on top, and fold them in until incorporated.
Layer the remaining blackberries on top and crumble the last graham cracker over everything. Optionally, sprinkle with salt.
Cover and freeze for at least 4-6 hours, or overnight for best results.
Serve chilled in a bowl or on a cone.

Notes

For extra sweetness, adjust the honey according to your taste preference.
Make sure to use full-fat cottage cheese for a creamier texture.
This ice cream can be stored in the freezer for up to two weeks.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 22g
Sodium: 200mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 10g
Cholesterol: 25mg