High-Protein Blueberry Cottage Cheese Ice Cream
This High-Protein Blueberry Cottage Cheese Ice Cream is a creamy, low-sugar dessert perfect for hot days or healthy snacking. It’s a diabetes-friendly, gluten-free, and lacto-vegetarian treat that blends in minutes with just five wholesome ingredients.
- Suitable for diets:
- Gluten Free
- High-Protein
- Senior Friendly
- Vegetarian
Servings:
Why Diabetes Friendly?
- Low in added sugar: Only 1 tsp of maple syrup is used for 2 servings (~4g sugar total), which minimally impacts blood glucose.
- High in protein: Cottage cheese is a rich protein source, which slows carbohydrate absorption and supports stable blood sugar.
- Low glycemic index fruit: Blueberries have a low glycemic load and are rich in antioxidants, fibre, and vitamins.
- No refined carbs or high-GI ingredients: The recipe avoids ingredients that spike blood sugar rapidly.
- Portion controlled: With only two servings, it helps with moderation and managing carb intake.
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Equipment
- Blender or food processor
Ingredients
- cottage cheese (2% ) 1 cup
- blueberries (frozen) 1 cup
- maple syrup 1 tsp
- lemon zest ½ tsp
- vanilla extract 1 tsp
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Cooking Tips
- Use frozen blueberries: They create a thicker, ice cream–like texture and help chill the mixture instantly.
- Blend thoroughly: Let the blender run for an extra minute to ensure a smooth, creamy consistency.
- Adjust sweetness: Add a bit more maple syrup or a pinch of stevia if you prefer a sweeter dessert without adding much sugar.
- Freeze for firmness: For a scoopable texture, transfer to a container and freeze for 30–60 minutes after blending.
- Add fibre and thickness: Blend in 1 tablespoon of chia seeds for extra fibre and a pudding-like texture.
- Try mix-ins: Top with chopped nuts (if not nut-free), shredded coconut, or a few extra blueberries for added texture.
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Instructions
- Add cottage cheese, blueberries, maple syrup, lemon zest, and vanilla to a blender or food processor.1 cup cottage cheese, 1 cup blueberries, 1 tsp maple syrup, ½ tsp lemon zest, 1 tsp vanilla extract
- Blend until super smooth and creamy.
- Serve and enjoy!
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FAQ
- Can I make this dairy-free?
Yes, you can substitute dairy-free cottage cheese alternatives (such as almond or soy-based versions), though the protein content and creaminess may vary. - Is this suitable for people with type 2 diabetes?
Yes, when enjoyed in moderation. It's low in sugar, high in protein, and made with low-glycemic ingredients like blueberries. - Can I use fresh blueberries instead of frozen?
Yes, but the texture will be more like a smoothie unless you freeze the mixture after blending to firm it up. - Is cottage cheese high in lactose?
It contains moderate lactose, but many people with lactose sensitivity tolerate 2% cottage cheese well. - Can I use Greek yogurt instead of cottage cheese?
You can, but the flavour will be tangier and the texture slightly less rich and creamy.
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Nutrition
Per serving
Calories: 160.5kcal
Carbohydrates: 17g
Fiber: 1.8g
Sugar: 12.5g
Fat: 4.8g
Saturated Fat: 1.8g
Trans Fat:
Protein: 12.2g
Nutrition Facts
High-Protein Blueberry Cottage Cheese Ice Cream
Serving Size
0.75 cup
Amount per Serving
Calories
160.5
% Daily Value*
Fat
4.8
g
7
%
Saturated Fat
1.8
g
11
%
Cholesterol
17.9
mg
6
%
Sodium
332
mg
14
%
Potassium
177.8
mg
5
%
Carbohydrates
17
g
6
%
Fiber
1.8
g
8
%
Sugar
12.5
g
14
%
Protein
12.2
g
24
%
Vitamin C
7.8
mg
9
%
Vitamin D
0.1
µg
1
%
Calcium
96.3
mg
10
%
Iron
0.3
mg
2
%
Magnesium
13.9
mg
3
%
Zinc
0.6
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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