Healthy Protein Packed Blueberry Ice Cream
This healthy, protein packed blueberry ice cream is cold, creamy, and built around real ingredients you already trust. No powders, no weird texture, just a high protein dessert that actually feels like ice cream.
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You all went wild for the pistachio version. Then the chocolate banana one followed and disappeared from freezers just as fast. So I took the same base and pushed it in a more fruit forward direction.
This one leans bright and tangy, almost like a smoothie bowl that decided to freeze itself into something scoopable. It hits that sweet spot between post workout treat and late night freezer snack. The color alone sells it, don't you think?
I make this when I want something cold and satisfying but still want to feel good after I eat it. Which, let's be honest, is most days.
Why this blueberry ice cream works
Cottage cheese blends into a smooth, neutral base that freezes well without turning icy. Frozen blueberries bring natural sweetness and body, while maple syrup or honey rounds everything out. Once frozen, the texture lands somewhere between soft serve and classic ice cream depending on how long you let it set.
"This is such a healthy sweet treat!"
- Susan (email subscriber)
Healthy Protein Packed Blueberry Ice Cream
Ingredients
- 3 cups full fat cottage cheese
- 1 ½ cups frozen blueberries
- ⅓ cup maple syrup or honey
Instructions
- Add the cottage cheese, frozen blueberries, and maple syrup or honey to a high speed blender or food processor.
- Blend until completely smooth, stopping to scrape down the sides as needed.
- Transfer the mixture to a freezer safe container with a lid.
- Freeze for at least 4 hours until firm.
- If frozen overnight, let it sit in the fridge for about 1 hour before scooping.
Notes
- For a tangier finish, add a small squeeze of lemon juice before blending.
- Swap blueberries for frozen cherries or raspberries using the same ratios.
- If your blender struggles, let the blueberries thaw for 5 minutes before blending.
Nutrition
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