Ice cream is always a good idea in the summer, right? In some situations even a lifesaver. On particularly hot days, delicious ice cream can cool you down and lower your body temperature a bit. I mean… it would be even better to take a bath in ice cream to really cool down – but who has a full bathtub with ice cream at home in summer. Not me ;P I actually prefer some nice Blueberry Cottage Cheese Ice Cream on a hot summer day. Super easy and quick to prepare – all without using an ice cream maker ;)
I’ve been diagnosed with diabetes some time ago and since that day I really have to keep an eye on all the things I eat. Unfortunately, ice cream is one of the things I had to cut back almost completely. Almost every ice cream you can buy is loaded with sugar. We have several ice cream parlors close by, and I loved to get a scoop on a hot day… but not anymore. So far I have only seen sugar-free ice cream in one ice cream shop – and that was, unfortunately, not in Berlin ;P So what to do? Make ice cream at home, of course! ;)
If you think of cottage cheese… ice cream is probably the last thing you connect with that. I was skeptical too at first, when I read you can make ice cream with cottage cheese… but what can I say – it works! And it’s really delicious!
Cottage cheese is not necessarily everyone’s cup of tea. It’s quite healthy, but many just don’t know what to do with it, I guess. If you eat it plain it is… meh. Not really exciting. We sometimes get some cottage cheese for breakfast and spread it on bread rolls with some jam on top. That’s actually really nice. But besides that? Did you know you can use cottage cheese in bakes? Take a look at my recipe for a Cottage Cheese Cherry Cake – it’s possible ;P
The cake, unfortunately, needs quite a lot of sugar to balance out the tart flavor of the cottage cheese. Not needed for the ice cream here. The sweetness of the blueberries and a tiny bit of additional sugar are fine here. If you want to make the ice cream without any added sugar, you can actually use xylitol as a sugar substitute. Works great.
The ice is best when it is »fresh«. This means it’s the creamiest after the (2-hour) freezing time stated in the recipe. You can leave it much longer in the freezer, of course, but the longer it’s in the freezer the harder it gets. The ingredients used and the way it is prepared will not give you a soft and creamy ice cream that stays that way forever. Almost all homemade ice cream made without an ice cream maker will freeze solid hard at some point ;) Frozen ice cream will get softer and creamier if you let it thaw for some time and stir it once more… I guess you knew that already ;P
INGREDIENTS / ZUTATEN
(4 scoops)
9 oz. (250g) cottage cheese (full-fat)
3.5 oz. (100g) frozen blueberries
2 tbsp. xylitol (or sugar)
1/2 tsp. vanilla extract
(4 Kugeln)
250g Hüttenkäse (33% Fett)
100g TK-Blaubeeren
2 EL Xylit (oder Zucker)
1/2 TL Vanille Extrakt
DIRECTIONS / ZUBEREITUNG
1. Add the cottage cheese, frozen blueberries, xylitol (or sugar), and vanilla extract to a bowl and blend with an immersion blender until smooth. If you have a good stand mixer, you can also use that.
3. Transfer the mixture to a container that can go into the freezer and freeze for about 2-3 hours. After this time, the ice cream should be well-chilled and creamy.
Tip: You can leave the ice cream in the freezer for a longer time, of course, but it will harden over time. Let the ice cream sit on the counter for some time and stir it once more before serving if it has gotten too hard to scoop.
1. Hüttenkäse, Blaubeeren, Xylit (oder Zucker) und Vanille Extrakt in eine Schüssel geben und mit einem Pürierstab zu einer glatten Masse pürieren. Wer einen guten Mixer hat, kann das auch mit dem Mixer erledigen.
2. Die Masse in ein Gefäß füllen, das in den Tiefkühler darf und dann für etwa 2-3 Stunden einfrieren. Nach dieser Zeit sollte das Eis gut gekühlt und cremig sein.
Tipp: Man kann das Eis natürlich auch länger im Gefrierschrank lassen – das Eis wird dabei aber recht hart. Vor dem Servieren dann einfach einige Minuten antauen lassen und ggf. noch einmal kurz durchrühren.
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Here is a version of the recipe you can print easily.
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Easy Blueberry Cottage Cheese Ice Cream
- Prep Time: 00:05
- Total Time: 02:00
- Yield: 4 1x
- Category: Ice Cream
- Cuisine: International
- Diet: Vegetarian
Description
A super simpler and easy-to-prepare ice cream made with cottage cheese and blueberries. Super creamy and refreshing. Made without any added sugar.
Ingredients
9 oz. (250g) cottage cheese (full-fat)
3.5 oz. (100g) frozen blueberries
2 tbsp. xylitol (or sugar)
1/2 tsp. vanilla extract
Instructions
1. Add the cottage cheese, frozen blueberries, xylitol (or sugar), and vanilla extract to a bowl and blend with an immersion blender until smooth. If you have a good stand mixer, you can also use that.
2. Transfer the mixture to a container that can go into the freezer and freeze for about 2-3 hours. After this time, the ice cream should be well-chilled and creamy.
Notes
You can leave the ice cream in the freezer for a longer time, of course, but it will harden over time. Let the ice cream sit on the counter for some time and stir it once more before serving if it has gotten too hard to scoop.
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