Blueberry cottage cheese ice cream recipe lovers, this one’s for you. If you’ve been craving something cold, creamy, and high in protein—without the usual sugar overload—this frozen treat is about to become your go-to. With just a few simple ingredients and no baking required, it delivers serious flavor, satisfying texture, and that sweet summer vibe we all love.
Whether you’re following a low-sugar plan, looking for a post-workout snack, or just want a cold dessert that feels good and tastes even better, this blueberry cottage cheese ice cream recipe checks every box. And yes, it’s so good, even cottage cheese skeptics are all in.
In This Post
Blueberry Cottage Cheese Ice Cream Recipe – High-Protein and Naturally Sweet
Ingredients
Method
- Blend all ingredients until completely smooth.
- Pour into Ninja Creami pint and freeze for 24 hours.
- Use the “Ice Cream” setting to spin until creamy.
- If needed, re-spin for smoother texture.
- Optional: Add mix-ins like more berries using “Mix-In” function.
- Serve and enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why this combo works so well
Here’s what makes this blueberry cottage cheese ice cream recipe so irresistible: It’s rich, tangy, and just sweet enough. The blueberries bring natural sugar and antioxidants, while the 4% cottage cheese gives it protein and creaminess. The pudding mix adds that nostalgic vanilla flavor and stabilizes the texture.
What I love most is that it tastes indulgent, but it’s actually balanced. It’s sweet, yes, but not overloaded. It’s creamy, but not heavy. And best of all, it’s totally customizable. I’ve played around with add-ins like lemon zest, caramel drizzle, and even graham cracker crumble. It works every time.
You don’t need an ice cream maker or fancy ingredients—just a blender, a pint container, and a day of patience. Trust me, it’s worth the wait.
If you’re into bold flavors, you’ll love my Mint Chocolate Chip Cottage Cheese Ice Cream—it’s just as creamy and high-protein with a refreshing twist.
Explore more fruity no-bake ideas like this in our list of 13 high protein cottage cheese recipes for healthy summer treats.
How to Make Blueberry Cottage Cheese Ice Cream Step-by-Step
Ingredients for the perfect blueberry cottage cheese ice cream recipe
Making this blueberry cottage cheese ice cream recipe is shockingly simple, and it starts with just four ingredients. If you have a blender and a freezer-safe container (like the Ninja Creami pint), you’re halfway there. Here’s what you need:
- 1 cup frozen blueberries – Frozen berries are budget-friendly and available year-round.
- 1 cup full-fat cottage cheese (4% milkfat) – This delivers the best creamy texture.
- 1 tablespoon honey – Or any sweetener you like (try monk fruit for keto).
- 1 tablespoon sugar-free vanilla pudding mix – It adds flavor and helps with structure.
Optional mix-ins: more frozen blueberries, lemon zest, or even sugar-free white chocolate chunks for a fancy twist.
Blueberry cottage cheese ice cream recipe: Step-by-step instructions
- Blend it up: Combine all ingredients in a high-speed blender. Blend until the mixture is silky smooth.
- Freeze it down: Pour into a Ninja Creami pint or any freezer-safe container. Freeze for at least 24 hours—this part is crucial!
- Spin it creamy: Use the Ninja Creami’s “Ice Cream” function to churn. For best results, respin once or twice.
- Add texture: If you want chunks, like whole berries or cookie bits, use the “Mix-In” button after spinning.
That’s it! You’re ready to scoop and serve.
Craving something rich and chocolatey? Try my Cottage Cheese Chocolate Ice Cream—it’s smooth, protein-packed, and totally satisfying.
Tips for the best blueberry cottage cheese ice cream
To keep your ice cream smooth and scoopable (not rock hard), follow these tried-and-true tricks:
- Use full-fat cottage cheese. Low-fat or fat-free versions tend to freeze icy.
- Freeze for a full 24 hours. Don’t rush it—this gives you the right texture in the Ninja Creami.
- Let it sit before serving. If your ice cream feels too firm, let it rest at room temp for 5–10 minutes.
- Add mix-ins after spinning. Don’t blend them in beforehand or you’ll lose texture.
And if you’re experimenting with sweeteners, test a small batch. Honey adds depth, but keto-friendly alternatives like erythritol or stevia work great too.
For a fizzy, nostalgic twist, check out my Ice Cream Soda Float Recipe—it’s the perfect pairing with any creamy frozen treat.
Variations & Fixes for the Best Blueberry Cottage Cheese Ice Cream Recipe Every Time
Flavor variations that upgrade your blueberry cottage cheese ice cream recipe
One of the best things about this blueberry cottage cheese ice cream recipe is how easy it is to customize. Whether you’re going keto, craving something fruity, or wanting a dessert that tastes like cheesecake, there’s a version for everyone.
Here are some of my favorite spins:
- Blueberry Lemon: Add the zest of one lemon to the base before blending. It brightens the blueberry flavor and gives it a fresh, summery taste.
- Strawberry Cheesecake: Swap the blueberries for frozen strawberries and stir in crushed graham crackers using the Ninja Creami “Mix-In” button after spinning.
- Keto-Friendly Option: Use monk fruit or allulose instead of honey, and double-check your vanilla pudding mix is sugar-free. This version keeps the carbs low and the protein high.
- Caramel Swirl: Add a ribbon of sugar-free caramel or blended dates as a swirl after spinning. Just spoon it in, stir slightly, and refreeze for 10 minutes.
With each version, the base remains the same: frozen fruit, cottage cheese, a touch of sweetener, and pudding mix. From there, it’s your playground.
How to fix common issues with blueberry cottage cheese ice cream
If your blueberry cottage cheese ice cream recipe didn’t turn out perfectly the first time, don’t worry—it’s easy to tweak. Here are a few common problems and how to fix them:
1. It’s too hard or icy:
This usually happens when low-fat cottage cheese is used. Stick with 4% milkfat for the creamiest texture. Also, don’t skip the 24-hour freeze before spinning with the Ninja Creami. It’s essential for the machine to process the texture properly.
2. It tastes too tangy:
Full-fat cottage cheese can still have a noticeable tang. If you prefer a sweeter profile, increase the honey slightly or blend in a banana for natural sweetness (though this raises the carbs).
3. The texture is grainy:
Blend longer until absolutely smooth—especially if you’re not using a high-powered blender. You want the mix to be completely uniform before freezing.
4. It’s not sweet enough:
Taste before freezing. Everyone’s sweet tooth is different. Add more honey, stevia, or maple syrup to suit your taste.
5. It’s too soft after spinning:
If you want a firmer scoop, pop it back into the freezer for 15–30 minutes after spinning and before serving.
FAQs About Blueberry Cottage Cheese Ice Cream Recipe
Can you turn cottage cheese into ice cream?
Yes, and it’s surprisingly delicious! In fact, the magic behind this blueberry cottage cheese ice cream recipe is how well the cottage cheese blends into a smooth, creamy base. When combined with sweet fruit like blueberries and spun in a Ninja Creami, it creates a rich texture that mimics traditional ice cream—without all the added sugar or cream.
Do blueberries and cottage cheese go together?
Absolutely. Blueberries are naturally sweet and slightly tart, which complements the tangy flavor of cottage cheese perfectly. This combo is balanced, refreshing, and packed with nutrition. In this blueberry cottage cheese ice cream recipe, the two ingredients shine together—especially when enhanced with a touch of vanilla and honey.
How to make ice cream with berries and cottage cheese?
Start by blending frozen berries, full-fat cottage cheese, a sweetener like honey, and a scoop of sugar-free pudding mix. Freeze the mixture for 24 hours in a Ninja Creami pint, then spin it using the “Ice Cream” setting. If you don’t have a Ninja Creami, freeze the mixture in popsicle molds or small containers and enjoy as soft-serve. This blueberry cottage cheese ice cream recipe works with other berries too—try strawberries, blackberries, or raspberries for fun variations.
Why is my cottage cheese ice cream so hard?
That usually happens if you’re using low-fat cottage cheese or skipping the proper freeze-and-spin process. For best results, always use 4% milkfat cottage cheese and freeze the mixture for a full 24 hours before using the Ninja Creami. If your blueberry cottage cheese ice cream recipe comes out too firm, let it sit for 5–10 minutes at room temperature before scooping—or do an extra spin for a softer finish.
Conclusion
Whether you’re here for the protein, the flavor, or just a creative new way to enjoy a frozen dessert, this blueberry cottage cheese ice cream recipe delivers. It’s simple, satisfying, and endlessly customizable—plus, it fits right into any no-bake lifestyle.
What started as a kitchen experiment has turned into a freezer staple in my house. And if you’re anything like me, once you taste how creamy and refreshing it is, you’ll want to make it part of your dessert routine too.
