Lemon Blueberry Cottage Cheese Ice Cream

Lemon Blueberry Cottage Cheese Ice Cream is sweet, fruity, and has just the right amount of lemon flavor! Made with simple ingredients, it’s higher in protein for an easy to make treat that is guaranteed to satisfy your sweet tooth. 

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Why You’ll Love This Lemon Blueberry Cottage Cheese Ice Cream

Recently, I’ve been on a cottage cheese ice cream kick (I tried to avoid it but it’s just so good). So, I decided to try out a lemon blueberry combo and it is in fact delicious.

This recipe is perfectly sweet from blueberry jam, creamy, and filled with plenty of fresh lemon flavor. Even better, the ice cream base comes together in minutes so it won’t take you long to get it in the freezer. If you’ve been looking for a fun new spin on cottage cheese ice cream then you’re going to love this! 

More Cottage Cheese Ice Cream Recipes

• Vanilla Cottage Cheese Ice Cream
• Strawberry Cheesecake Cottage Ice Cream
• Peanut Butter Banana Cottage Ice Cream

Recipe Ingredients

Cottage cheese: you’ll need 16 ounces of whole milk cottage cheese for this recipe.

Blueberry jam: you can use your favorite store-bought or homemade blueberry jam. 

Maple syrup: this adds the perfect amount of sweetness. 

Vanilla extract: you’ll need a bit to give the ice cream base some delicious vanilla flavor.

Lemon: this recipe uses both lemon juice and lemon zest to create that bold lemon flavor.

Ingredient Substitutions

• Cottage Cheese – I highly recommend using whole milk cottage cheese for this recipe for the creamiest texture. You could use low-fat but it will be less creamy.
• Blueberries – not a fan of blueberries? Use any other fruit jam that you like best! Blackberry, strawberry, or raspberry would all taste great. 
• Maple Syrup – swap the maple syrup for honey if you prefer. 

How to Make Lemon Blueberry Cottage Cheese Ice Cream 

Step One: Add all the ingredients except the lemon zest and 1 tablespoon of jam to a high-powered blender. Blend on high until the mixture is silky smooth and creamy. You shouldn’t have any lumps or curds in the mixture! 

Step Two: Transfer the ice cream mixture to a loaf pan, and stir in the remaining tablespoon of jam and lemon zest. Cover the loaf pan, and transfer it to the freezer for 3 to 4 hours or until the ice cream is set. 

Step Three: Set the ice cream at room temperature for 20 to 30 minutes to soften. Then, scoop, serve, and enjoy! 

Mix-Ins and Toppings

Feel free to add extra mix-ins and toppings if you want even more taste and texture in this recipe. Some great options include:  

• Fresh berries
• Coconut flakes
• Crushed graham crackers
• Chopped nuts
• Whipped cream

Frequently Asked Questions 

Why is my cottage cheese ice cream so hard? 

Cottage cheese has a lower milk-fat percentage than heavy cream or milk which is what is used to make traditional ice cream. That water freezes and leaves you with a harder finished product that’s delicious but still a bit icier than regular ice cream. To help fix that, I like to thaw the ice cream for at least 15-20 minutes before serving.

How does cottage cream ice cream taste? 

It’s delicious but remember it’s not traditional ice cream. It’s still a fun treat to enjoy, that tastes great, and I love that it’s a bit higher in protein than traditional ice cream.

How should I store this recipe? 

Once set, you can store the ice cream in the loaf pan tightly wrapped or with a sealed lid.

More Delicious Dessert Recipes

• Cranberry Crumble Bars
• Strawberry and Cream Popsicles
• Raspberry Lemon Sweet Rolls
• Grain Free Berry Crumble Bars with Lemon Glaze
• Homemade Orange Creamsicles
• Blueberry Pie Bars

I hope you give this Lemon Blueberry Cottage Cheese Ice Cream a try! It’s easy to make and the perfect sweet treat! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat