Experience the creamy indulgence of cheesecake in a healthier, protein-packed frozen treat! This Blueberry Cheesecake High Protein Ice Cream is not only delicious but also incredibly filling and satisfying. With cottage cheese as the star ingredient, you’ll enjoy the perfect balance of creaminess, flavor, and protein in every spoonful. Let’s dive into the recipe!

Yields: 2-3 Servings

Ingredients:

• 1 container of cottage cheese (I used @lactaid)
• 1 scoop of vanilla protein powder (I use Orgain SIMPLE)
• 1/4 cup blueberries
• 8-12 crushed up @simplemills graham crackers
• 1 tbsp your choice sweetener (I use monk fruit)

Instructions:

• In a blender or food processor, combine the cottage cheese and vanilla protein powder.
• Blend until smooth and creamy, ensuring that the ingredients are well incorporated.
• Once the base mixture is smooth, transfer it back into the cottage cheese container or into a glass container.
• Stir in the blueberries and crushed graham crackers until evenly distributed throughout the mixture.
• Add your choice of sweetener, adjusting to taste.
• Place the container in the freezer for about 3 hours or until the mixture reaches a firm, ice cream-like consistency.
• Stir the mixture every 30 minutes during the freezing process to prevent ice crystals from forming and to ensure a smooth texture.
• Once the Blueberry Cheesecake High Protein Ice Cream is frozen to your desired consistency, scoop it into bowls or cones.
• Enjoy immediately, garnishing with additional blueberries or graham cracker crumbs for an extra touch of flavor and texture.