This blueberry cottage cheese ice cream is the viral TikTok trend you didn’t know you needed — made with just 6 simple ingredients and absolutely no ice cream maker. It’s an easy, healthy frozen dessert that fits perfectly into any low-carb, sugar-free lifestyle.
It’s smooth, rich, and loaded with real blueberry flavor—like a mix between frozen yogurt and soft-serve, but without the sugar. If you’re searching for an easy low-carb blueberry dessert, or a way to turn cottage cheese into ice cream, this is the ultimate homemade keto ice cream recipe you need to try.
Whether you’re looking for a quick summer treat or a meal-prep friendly high-protein snack, this blueberry cottage cheese ice cream is a fun and nutritious option that satisfies your sweet tooth while supporting your goals.
I can’t stop making cottage cheese recipes, and so far I’ve shared so many with you — from protein-packed breakfasts to creamy dips and now this dreamy blueberry ice cream.
From breakfast to dessert, it’s my go-to for adding extra protein without even trying. I’ve been making cottage Cheese Pancakes, High-Protein Cottage Cheese Ice Cream, and even a Healthy Cottage Cheese Cheesecake that’s unbelievably smooth.
If you haven’t jumped on the cottage cheese train yet, what are you waiting for? Let me know your favorite way to use it—I’m always on the lookout for fun, creative ideas to try next!
Why You’ll Love This
- High protein – Thanks to cottage cheese, it’s a dessert that actually keeps you full.
- Ultra creamy texture – Allulose keeps it soft and scoopable—no icy chunks here!
- No ice cream maker needed – Just blend, freeze, and enjoy.
- Naturally sweetened – Made without sugar or artificial ingredients.
- TikTok-approved – Inspired by the viral trend, but made healthier and more delicious!
- Easy to customize – Add lemon zest, vanilla, coconut flakes, or extra berries to make it your own.
- Perfect for meal prep – Make a batch and keep it in the freezer for a ready-to-scoop treat anytime.
Ingredient Notes
Cottage Cheese
This is the star of the show. I recommend using full-fat cottage cheese for the creamiest texture and best flavor. It blends beautifully into a smooth base that’s naturally high in protein, low in carbs, and surprisingly rich. Trust me—you won’t even taste the curds once it’s blended!
Blueberries
I love using frozen blueberries because they help chill the mixture instantly and blend super smoothly into the ice cream. But you can absolutely use fresh blueberries if that’s what you have on hand—just know your ice cream might take a little longer to firm up in the freezer.
Want to switch it up? Feel free to use any other low-carb berries like raspberries, blackberries, or even chopped strawberries.
Allulose
This is my go-to sweetener for homemade ice cream. It keeps the texture soft and scoopable, even straight from the freezer—unlike erythritol, which tends to make ice cream hard and icy. If you don’t have allulose, monk fruit or stevia blends can work, but the texture won’t be quite as creamy.
Vanilla Extract
A little vanilla goes a long way in enhancing the blueberry flavor and rounding out the tang of the cottage cheese. Use pure vanilla extract for the best results (skip the imitation stuff if you can).
Heavy Cream
Just a touch of heavy cream adds richness and helps balance the tanginess of the cottage cheese. It also boosts the fat content for better texture and flavor.
Lemon Juice
Optional, but highly recommended. A splash of fresh lemon juice brightens everything up and enhances the natural flavor of the blueberries. It gives this ice cream that little something extra.
Step-by-Step Instructions
Making this keto blueberry cottage cheese ice cream couldn’t be easier. You don’t need an ice cream maker, fancy equipment, or any cooking skills—just a blender and a few minutes of your time. Here’s exactly how to whip up this creamy, protein-packed frozen treat at home:
Blend it up
This is the magic step where cottage cheese turns from lumpy to luxurious. Don’t rush this—blend until the mixture is completely smooth and creamy. Scrape down the sides once or twice to make sure no chunks are left behind. If you’re using a standard blender, you might need to blend a little longer.
Before freezing, give it a taste! Depending on your blueberries and personal preference, you might want to add a bit more sweetener. Remember: it should taste a little sweeter before freezing, since cold temperatures dull sweetness.
Pour and prep
I recommend using an 9 x 5 -inch loaf pan for that classic ice cream shape, but any shallow freezer-safe container will do. Spreading it evenly will help it freeze uniformly and make scooping easier later.
Freezer Time
For a firmer, scoopable texture, go with the full 3 hours. But here’s a secret: after just 1 hour, it’s already cold, creamy, and soft—like frozen yogurt. Perfect if you’re impatient like me and want to dig in sooner.
Let it soften & scoop
This is key for getting that creamy texture without fighting with your spoon. You can also microwave it for 10–20 seconds if you’re short on time. No gums, no stabilizers, just real food—so it’ll freeze hard but soften beautifully with a little patience.
Tips for Perfect Cottage Cheese Ice Cream
- Use allulose for best texture – It’s hands-down the best low-carb sweetener for ice cream because it keeps everything soft and creamy, even after freezing. Erythritol or monk fruit blends work too, but your ice cream may freeze harder.
- Blend until super smooth – Don’t stop blending too soon. Cottage cheese transforms into a silky base if you let the blender do its job.
- Want it extra creamy? Add 1 tablespoon of MCT oil or vodka to the mix before freezing. It helps reduce iciness and makes scooping easier (you won’t taste it!).
- For soft-serve texture – Freeze for just 1 hour. It’ll be cold, thick, and spoonable—like a frozen mousse!
- Level it up – Swirl in sugar-free chocolate chips, chopped nuts, or a spoonful of almond butter before freezing for extra flavor and texture.
How to Store
Store the ice cream in an airtight container in the freezer for up to 2 weeks. Because there are no stabilizers or gums, it will freeze firm. Just let it sit on the counter for 10–15 minutes before scooping, or microwave it for 10–20 seconds to soften quickly.
Tip: Press a piece of parchment or plastic wrap directly on top before sealing the container to help prevent freezer crystals from forming.
More Cottage Cheese Recipes
The BEST Blueberry Cottage Cheese Ice Cream
Description
Ingredients
- 2 cups full-fat cottage cheese
- 1 cup blueberries fresh or frozen
- 3 tablespoons allulose for creaminess; or use erythritol/monk fruit, but texture may be firmer
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1 tablespoon lemon juice optional
Instructions
- Start by adding all the ingredients to a high-speed blender or food processor. Blend until completely smooth and creamy, scraping down the sides as needed.
- Taste the mixture and adjust the sweetness to your liking.
- Pour the mixture into a 9×5-in loaf pan or airtight container and smooth it out evenly.
- Place it in the freezer for at least 2–3 hours, or until firm. For a soft, creamy texture (similar to frozen yogurt or soft-serve), you can enjoy it after just 1 hour of freezing.
- Before serving, let the ice cream sit at room temperature for 10–15 minutes to soften into a scoopable, soft-serve texture.
Notes
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.