High Protein Blueberry Cottage Cheese Ice Cream

This protein-rich, creamy cottage cheese blueberry ice cream is the ideal summer treat, and you can eat it guilt free – because it has no sugar.

It’s made with just a few ingredients and you only need a blender, no need for a fancy equipment, and the best part is that it tastes just like a real ice cream – only healthier. With a hint of blueberry cheesecake, but without the sugar crash, the flavor is sweet and tart.

Ingredients you will need

Only a few basic ingredients are needed to make this high-protein, low-carb blueberry ice cream, but they are all crucial for achieving its sweet-sour flavor and creamy texture. Here’s what you need:

– Low fat cottage cheese – this will be the base of the ice cream. A cup of cottage cheese is all you need. Be sure to choose a high quality brand for best taste.

– Blueberries – a cup of frozen or cold blueberries will do the job. They add that fruity flavor and beautiful color to the ice cream.

– Greek yogurt – A couple of tablespoons of Greek yogurt will improve the texture and add additional protein to the ice cream. Be sure to use full fat Greek yogurt (3-5%) for best results.

– A half scoop of vanilla whey protein powder – this will add more protein, thicken the mixture.

– A teaspoon of vanilla extract

– A teaspoon of freshly squeezed lemon – The tart blueberries and creamy cottage cheese are counterbalanced by the citrus freshness of freshly squeezed lemon juice. Additionally, it enhances the fruit’s flavor.

Preparation

To begin, place the cottage cheese in a powerful food processor or blender. Your ice cream will have a silky base if you blend on high speed until the texture is absolutely smooth and creamy. To make sure there are no lumps, scrape down the sides as necessary.

Then mix the blended cottage cheese with the frozen blueberries, Greek yogurt, the protein powder , lemon juice, and vanilla extract. Blend once more until everything is thoroughly mixed. 

Taste the mixture and if it’s not sweet enough, you can add a bit of stevia powder. If on the other hand is too sweet, just add a bit more lemon juice to adjust it to your taste.

Transfer the mixture in a freezer safe container and leave it for a couple of hours until the ice cream becomes scoopable.