This lemon blueberry cottage cheese ice cream is a summer delight! The lemons add a lightly sour flavor while the blueberries brings in it’s own touch of subtle sweetness. This cottage cheese ice cream is soo easy to make, low in calories, packed with protein and great for the summer heat.
By far, this is one of my favorite cottage cheese ice cream recipes on the list since I started experimenting with these viral cottage cheese ice cream recipes from Tiktok. If you’ve been following me, you’ll know that I’ve tried a ton and even though most of them turned out great, I am truly happy with the way this one came out.
I really wish you will give this recipe a try and if you do, I would love to hear your thoughts in the comments below. Also, make sure to save it for later and give me a follow on Pinterest.
Lemon Blueberry Cottage Cheese Ice Cream Recipe
Ingredients for 2 servings | Total time: 1 hour 5 minutes
- 2 cups cottage cheese (low fat)
- 1 cup of frozen blueberries
- 2 tablespoons of maple syrup (organic)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon of brandy
How To Make Lemon Blueberry Cottage Cheese Ice Cream
Start by blending the cottage cheese, lemon juice, vanilla, and lemon zest until extra creamy. Next, add in the blueberries, brandy, and maple syrup and blend until well combined. Now in a lined baking tray, transfer the cream, cover with a cling film and freeze for 1 hour.
I recommend stirring half-way through to prevent or reduce ice crystals from forming. When you are ready to serve, let the ice cream thaw for 5-10 minutes so that it is easier to scoop out. Garnish with lemon zest and some fresh blueberries with a drizzle of maple syrup and enjoy.
Nutrition Facts
Each serving of this ice cream has | 177 calories | 5.4g total fat | 1.6g saturated fat | 10mg cholesterol | 354mg sodium | 33.2g total carbs | 1.3g dietary fiber | 9.6g total sugars | 14.5g protein | 102mg calcium | 1mg iron | 61mg potassium | These facts are based on a 2000-calorie diet.
Storage
Sadly, you can only store this lemon blueberry cottage cheese ice cream in the freezer for up to one week, any longer will cause the formation of ice crystals.
Variations & Tips
Condensed Milk – adding condensed milk will give this ice cream a creamier texture and make it taste like regular ice cream. However, it’ll increase your over all calorie and sugar intake so I recommend using honey if you don’t have maple syrup and want to stick to a lower calorie recipe.
Greek Yogurt – is another great substitute for cottage cheese in ice cream but it won’t give you the same amount of protein or taste, however, it’s a healthy alternative.
Cottage Cheese Brand – choosing a good cottage cheese brand is important when making ice cream. If the cheese has too much liquid, your ice cream will end up icy.
Note: full fat cottage cheese is ultimately best for ice cream but will increase your sodium, fat and calorie intake.
Maple Syrup – I recommend using organic maple syrup in your ice cream recipes because it is less dense and has fewer calories.
Brandy – is added to this recipe to prevent ice crystals and make the ice cream softer.
Want More Cottage Cheese Ice Cream Recipes?
- Mango Cottage Cheese Ice Cream
- Chocolate Cottage Cheese Ice Cream
- Banana Cottage Cheese Ice Cream
- Cherry Cottage Cheese Ice Cream
- Strawberry Cottage Cheese Ice Cream
- Blueberry Cottage Cheese Ice Cream
- Peanut Butter Cottage Cheese Ice Cream
- Healthy Date Cottage Cheese Ice Cream
- 3-ingredient Vanilla Cottage Cheese Ice Cream
Conclusion
I really hope you try this ice cream recipe. If you do, please let me know what you think in the comments below. I love hearing from my readers even if it’s constructive criticism. You can find me Pinterest, Threads, Facebook, and even Flipboard for more awesome recipes and tips.
