Cottage Cheese Blueberry Pie Ice Cream
Equipment
- 1 blender or food processor
- 1 large freezer-safe container
Ingredients
- 24 ounces cottage cheese (4% milkfat is best!)
- 1/4 cup - 1/2 cup maple syrup or honey depending on your desired sweetness
- 1 teaspoon vanilla extract
- 3 graham cracker sheets crushed into small pieces
- 3 tablespoons blueberry preserves or jam
Method
- Add the cottage cheese, maple syrup, and vanilla extract to a blender. Blend until completely smooth and creamy with no lumps remaining.
- Pour the mixture into a large freezer-safe container and spread evenly. Sprinkle crushed graham crackers on top and add dollops of blueberry preserves, then gently swirl the mix-ins into the ice cream using a butter knife.
- Transfer to the freezer for at least 6 hours, or until frozen solid.
- When ready to serve, remove from the freezer and let sit at room temperature for at least 10 minutes, or until soft enough to scoop. Scoop into bowls and enjoy!
Notes
- Use full-fat (4%) cottage cheese for the creamiest, least icy texture.
- Blend the base completely smooth — no curds remaining — before pouring into the container.
- Don't over-swirl the mix-ins; keep beautiful streaks of blueberry throughout.
- Store in an airtight container in the freezer for up to 1 month. Press plastic wrap directly onto the surface to prevent ice crystals.
- Let thaw for at least 10 minutes before scooping.
- Ninja Creami tip: Freeze the blended base overnight in a Creami pint, then process before adding mix-ins for an ultra-creamy soft-serve texture.