Blueberry Pie Cottage Cheese Ice Cream

Welcome to my series of cottage cheese creams!

I have been making more and more recipes using cottage cheese of late because my partner is an athlete and requires a lot of protein.

I just covered a strawberry version of this recipe here if you’re interested and another peanut butter chocolate chip one too.

I started these cottage cheese ice creams to incorporate more protein into both our diets (my partner requires a lot due to his build).

And because the other two turned out so great, I thought I’d try a completely different one!

Imagine blueberry pie filling blended into an ice cream—cool, sweet, and slightly tart due to the berries.

This is so delicious!

And it doesn’t need churning, no special equipment, and no complicated process.

You just blend, freeze, and enjoy.

This ice cream recipe is packed with protein and naturally sweetened.

Let’s get to it!

Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.

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Tips to Make it Even Better!

Use full-fat cottage cheese for the creamiest texture. I highly recommend Good Culture’s full-fat cottage cheese.

A powerful blender or food processor makes a big difference for a smooth finish—this one works beautifully: Try this one.

Frozen wild blueberries are extra flavorful.

Add a drop of lemon juice for a tangy twist.

A graham cracker topping adds crunch—just sprinkle before serving.

Substitutions and Add-Ins:

Use strawberries or raspberries instead of blueberries
Add a swirl of Greek yogurt for extra tartness
Mix in vanilla protein powder for a post-workout dessert

If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!