Healthy, High-Protein Blueberry Ice Cream
This high-protein blueberry ice cream is the fruity, tangy cousin of my high-protein 3-ingredient pistachio ice cream and the similar high-protein chocolate banana ice cream version, and it might be the best-looking one yet. It's cold, creamy, no-churn, and built from real ingredients you already have in your fridge. It truly tastes like the "real" ice cream we all know and love!
Quick Look: High-Protein Blueberry Ice Cream
- 🍦 Serves: 4 people
- ⭐ Features: High-Protein (18g per serving), No-Churn, Gluten-Free
- ⌛️ Prep Time: 5 minutes
- 💥 Cook Time: 4 hours (freeze time)
- 🕑 Total Time: 4 hours 5 minutes
- 👩🍳 Skill Level: Beginner
- 🏆 Why make THIS version? Same creamy cottage cheese base as the pistachio and chocolate banana versions, but brighter and more fruit-forward, with an epic purple-blue hue to cap it off!
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Key Ingredients
- Cottage cheese - it's the whole trick here. You can use 0%, 2% or full fat (I've tried it with them all). The cottage cheese makes a neutral, protein-dense base that freezes smooth instead of turning into an ice block, which is key! It's the same base I use across my entire high-protein ice cream series.
- Frozen blueberries - the stars of the show here, as they bring natural sweetness and deep color. The frozen aspect also helps chill the mixture as it blends. If you've got berries leftover, my baked blueberry donut holes need to be your next recipe!
- Maple syrup or honey - I lean maple most often, but either suits this ice cream perfectly.
Substitutions & Additions
- Frozen cherries or raspberries swap in for the blueberries at the same 1 ½ cup amount; everything else stays exactly the same. I have a high-protein strawberry ice cream recipe too, if you prefer that direction.
- A swirl of homemade marshmallow fluff before freezing takes this from feel-good to whoahhh, mouthwatering decadent. My homemade marshmallow fluff is a two-ingredient add-on worth trying.
- A slice of my lemon blueberry marble loaf works beautifully alongside this, especially if you're working a fruit-forward theme!
How To Make My High-Protein Blueberry Ice Cream
This is an overview of the recipe steps. All ingredient measurements and detailed process steps are provided in the recipe box below.
- Add the base ingredients. Add the cottage cheese, frozen blueberries, and maple syrup or honey to a high-speed blender or food processor.
- Blend until smooth, stopping to scrape down the sides as needed. This is the same blend-until-smooth step that makes my peanut butter praline ice cream so creamy. The longer you blend, the less anyone can tell there's cottage cheese in here at all.
- Transfer the mixture to a freezer-safe container with a lid.
- Freeze for at least 4 hours until firm, the same timing that works for my high-protein strawberry ice cream.
- If you freeze it overnight (or longer than 4 hours), let it sit in the fridge for about 1 hour before scooping so it's not rock solid.
- Scoop into bowls and top with a few extra blueberries or a drizzle of maple syrup if you want it to look as good as it tastes.
Healthy, High-Protein Blueberry Ice Cream FAQs
Yes! You can use whatever cottage cheese you have on hand; this recipe is very forgiving. I've tried it with 0%, 2%, and full-fat-all work well, with full-fat being the richest, of course.
I haven't tested this myself, so I can't say for certain. My concern is that yogurt might split once it freezes, whereas cottage cheese holds together smoothly. If you try it, let me know how it turns out; I'm curious too.
It holds well in an airtight, freezer-safe container for up to 2 weeks. The texture is best in the first week, though, since ice crystals slowly build up the longer it sits. If it's frozen solid, let it sit in the fridge for about an hour before scooping.
Cottage cheese blends into a smooth, neutral base with enough fat and protein to keep ice crystals from forming the way water-based mixtures do. It's the same blended cottage cheese trick that makes my High-Protein S'mores Cheesecake so creamy, just frozen instead of baked.
Up to 2 weeks in an airtight container. After that, it's still safe to eat; it just starts picking up a slightly icier texture. If you're thinking about stocking your freezer with goodies, my fudgy high-protein two-bite brownies hold up well there, too!
Chef Josh's Expert Tips
- On lemon juice: A small squeeze before blending brightens the blueberry flavor if you want it tangier. Completely optional, I do it about half the time.
- On texture: 4 hours gets you a soft-serve consistency. Leave it overnight for something firmer, then rest it in the fridge for about an hour before scooping so you're not fighting a brick.
- On maple versus honey: I lean maple nine times out of ten. Honey's flavor competes a bit more with the berries, and maple lets that bright, tangy fruit stay the main event.
- On the whole series: This base is consistent enough to take just about any flavor you throw at it (pistachio, chocolate banana, peanut butter praline, now blueberry). If you haven't tried my strawberry version yet, that one should be next on your list.
Into This One? More No-Churn, Protein-Packed Ice Creams to Try...
- High Protein, 3-Ingredient Pistachio Ice Cream6 Hours 5 Minutes
- High-Protein Chocolate Banana Ice Cream6 Hours 10 Minutes
- High-Protein Strawberry Ice Cream4 Hours 10 Minutes
- High-Protein Peanut Butter Praline Ice Cream (No Churn)6 Hours 10 Minutes
If you make this recipe, I want to hear about it! Please leave a comment and ★★★★★ star rating below. That helps everyone else know what the favorites are! Feel free to tag me on Instagram too, so I can see your creations 😎.
Recipe
Healthy Protein Packed Blueberry Ice Cream
Ingredients
Equipment
Method
- Add 3 cups cottage cheese, 1 ½ cups frozen blueberries, and ⅓ cup 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.
- Scoop into bowls and serve.
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
Tried this recipe?
Let me know how it was!Note: Some links on this page may be affiliate links. If you buy something through them, I earn a small commission at no extra cost to you. I only ever link to stuff I actually use and love.
Do you think frozen mango would work too?!
Hi Virginia! I've confirmed cherries and raspberries work as 1:1 swaps for the blueberries, same amount, everything else the same — I haven't tested mango specifically, but it's a similarly soft frozen fruit, so I'd expect it to blend well too. Worth trying at the same 1½ cup amount; just note mango is sweeter than blueberries, so you might want to ease back on the maple syrup or honey a bit to taste.
I scream, you scream! This blueberry ice cream is the bomb. I'm obsessed with the color, but even more obsessed with the fact it means I can eat ice cream pretty much all day every day. You gotta try it!
Can you use 2 cups Cottage Cheese 1 cup Greek yoghurt?
Hi Grace, good question - I've never tried, so I can't honestly say! My concern is that the yogurt might split when it freezes. If you try it, please let me know how it turns out...I'm curious.
The color is fantastic. My house ate up the whole batch. Will make again.
Can this be made with 2% cottage cheese?
Definitely!
Can this be made with 2% cottage cheese?
Definitely!
Thank you!
eat up!