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Blueberry Cheesecake Cottage Cheese Ice Cream



– 1 cup frozen blueberries, plus fresh blueberries, for garnish – 1 tablespoon honey (optional) – 1/2 lemon, juiced – 1/2 teaspoon cornstarch – 2 (16-ounce) containers of Real California cottage cheese – 1/2 cup honey – 1 tablespoon pure vanilla extract – Chopped walnuts or pistachios, for garnish :Kid Friendly, Ice Cream, Blueberries, Walnuts, Pistachios
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Prep time: 15 minutes

Cook time: 12 minutes (plus freezing and resting time)

In a small saucepan over medium heat, combine frozen blueberries, honey, lemon juice and cornstarch. Cook, stirring occasionally, until blueberries burst and a thick sauce forms, about 10 to 12 minutes. Allow to cool completely at room temperature, about 30 minutes.

Meanwhile, in a blender or food processor combine cottage cheese, honey and vanilla. Blend, scraping down the sides as needed, until smooth, about 30 seconds.

Pour cottage cheese mixture into a 9x5-inch loaf pan. Swirl in blueberry mixture using a butter knife. Cover with plastic wrap and freeze until solid, about 6 hours. Garnish with fresh blueberries, if using, and nuts. Serve and enjoy.

Serves: 6

Tip: Serve ice cream with your favorite toppings like chocolate shell, California whipped cream, or sprinkles.