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Blueberry Cheesecake Cottage Cheese Ice Cream
Recipes
Ingredients:
– 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
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Directions:
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.
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.