Ingredients
- 1 ½ cups cottage cheese (full-fat for the creamiest texture)
- ½ cup Greek yogurt
- ¼ cup honey or maple syrup (adjust to taste)
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 cup fresh blackberries (or frozen, thawed)
- ¼ cup crushed graham crackers (optional, for a cheesecake flavor)
Instructions
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Blend the Base:
- In a blender or food processor, blend cottage cheese, Greek yogurt, honey, vanilla extract, and lemon juice until smooth.
-
Add the Blackberries:
- Add blackberries and blend again until fully incorporated. Leave some fruit chunks for texture or blend until completely smooth.
-
Fold in Graham Crackers (Optional):
- For a cheesecake twist, gently fold in crushed graham crackers.
-
Freeze:
- Pour the mixture into a freezer-safe container. Smooth the top with a spatula, cover, and freeze for at least 4 hours or overnight.
-
Serve:
- Let the ice cream sit at room temperature for 5 minutes before scooping.
- Top with extra blackberries and graham cracker crumbs for a delicious presentation.
Notes
- For a dairy-free option, use plant-based cottage cheese and yogurt.
- For a chocolatey twist, mix in dark chocolate chips before freezing.
- For a softer texture, stir the ice cream every 30 minutes while freezing.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dessert, Frozen Treats, High-Protein Ice Cream Method
- Method: Blending, Freezing
- Cuisine: Healthy, American
- Diet: Gluten Free
