Cottage Cheese Ice Cream (Blackberry Cheesecake)

Cottage cheese ice cream is a viral high-protein dessert that’s here to stay. This Blackberry Cheesecake Cottage Cheese Ice Cream variation tastes exactly like cheesecake filling added to ice cream – and it has 18 grams of protein per serving!

High-Protein Cottage Cheese Ice Cream

If you’ve been anywhere on the Internet recently, I’m sure you’ve heard about Viral Cheese Ice Cream.

I know what you’re thinking – it sounds a little weird – but hear me out. It’s actually quite fantastic!

Cottage cheese ice cream is made by blending cottage cheese with a sweetener such as honey or maple syrup, then freezing it until it reaches the consistency of ice cream. It really tastes like a rich cheesecake ice cream, and if you get a proper taste of it, you’ll never forget regular ice cream again!

Today, I’m sharing my own high-protein ice cream recipe made with cottage cheese, blackberries, honey, and graham crackers for Blackberry Cheesecake Cottage Cheese Ice Cream that tastes absolutely amazing. If you love cheesy cheesecake bars, you can turn to this frozen version.

Cheese Ice Cream Ingredients

• cottage cheese: Star ingredient! I recommend full fat cottage cheese such as 4% for a creamy texture.
• Honey: I’m using honey as my sweetener, but you can also use maple syrup, agave, or cane sugar.
• Blackberry: Since I made a blackberry cheesecake flavor, you will need fresh blackberries. Frozen ones work in a pinch – just thaw and dry them first.
• Graham Cracker: It wouldn’t be cheesecake without graham cracker crumbs, right?!

I recommend using full fat cottage cheese (~4%) for this recipe for a few reasons:

1. Texture: Full-fat cheese has less water and moisture, giving it a texture more like ice cream and not like an icicle.
2. Taste: The full fat cheese will give it that real cheesecake taste.

How to Make Cottage Cheese Ice Cream

1. Mix: Place cottage cheese, honey and vanilla in a high-speed food processor. Process on high until creamy – this should take about 3-5 minutes.
2. Taste: Add 1 cup blackberries and pulse to break them up.
3. freeze: Pour ice cream into bread pan, then sprinkle with remaining berries. Crush some graham crackers on top and cover. Freeze for at least 4-6 hours or overnight.
4. to serve: Remove the ice cream from the freezer and let it thaw for about 15 minutes, then scoop into a bowl or ice cream cone.

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Top Tips for the Best Cottage Cheese Ice Cream

• Sweetness: Start with 1/4 cup honey and add more as desired.
• Type of Cheese: I suggest using full fat paneer instead of low fat paneer. Not only is it richer and more cheesecake-like, but it also has less liquid, giving it a texture more like ice cream.
• Jamun: The blackberries can be replaced with any type of berry – strawberries, blueberries, or raspberries all work great.
• Sweetener Sub: Agave syrup or maple syrup can be used in place of honey.
• Static time: The time it takes for the mixture to harden will vary depending on your freezer.

Yes! Frozen blackberries work, but I suggest thawing them first and draining off excess liquid so the ice cream doesn’t turn out icy. Fresh berries will always give you the best texture and flavor.

You can, but the texture will be different. Cottage cheese mixed into a creamier, more custard-like base that mimics real ice cream. Greek yogurt solidifies colder. If you want to try it, I would recommend making a 50/50 mixture of cottage cheese and Greek yogurt.

Instead of blackberries and graham crackers, try these combos:

Store the cheese ice cream in an airtight container in the freezer for up to 3 months. When ready to serve, leave it out on the counter for 10-15 minutes to soften before scooping.