Blackberry Cheesecake Cottage Cheese Ice Cream
5/28/2026
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Cottage cheese ice cream is a viral high-protein dessert that’s here to stay. This blackberry cheesecake cottage cheese ice cream variation tastes just like cheesecake filling churned into ice cream — and it has 18g protein per serving!
High-Protein Cottage Cheese Ice Cream
If you’ve been anywhere on the internet lately, I’m sure you’ve heard of viral cottage cheese ice cream.
I know what you’re thinking — this sounds a little odd — but hear me out. It’s actually quite spectacular!
Cottage cheese ice cream is made by blending cottage cheese with a sweetener such as honey or maple syrup, then freezing it until it reaches ice cream consistency. It truly tastes like a rich cheesecake ice cream, and if you flavor it properly, you’ll never miss regular ice cream again!
Oh, and did I mention that cottage cheese ice cream has 18g protein per serving?!
Today, I’m sharing my very own high-protein ice cream recipe made with cottage cheese, blackberries, honey, and graham crackers for a blackberry cheesecake cottage cheese ice cream that tastes absolutely indulgent. If you love cottage cheese cheesecake bars, you’re going to flip for this frozen version.
Why you’ll love it!
18g protein per serving
Minimal ingredients
Tastes just like cheesecake!
Cottage Cheese Ice Cream Ingredients
- Cottage cheese: The star ingredient! I recommend a full-fat cottage cheese such as 4% for the creamiest texture.
- Honey: I’m using honey as my sweetener, but you can also use maple syrup, agave, or cane sugar.
- Blackberries: Since I made a blackberry cheesecake flavor, you need fresh blackberries. Frozen work in a pinch — just thaw and drain them first.
- Graham crackers: It wouldn’t be a cheesecake without graham cracker crumbs, would it?!
What kind of cottage cheese should I use?
I recommend using full-fat cottage cheese (~4%) for this recipe for a few reasons:
- Texture: Full-fat cottage cheese has less water and moisture, making the texture more like ice cream and less like an icicle.
- Taste: Full-fat cottage cheese will give this a true cheesecake taste.
How to Make Cottage Cheese Ice Cream
- Blend: Place cottage cheese, honey, and vanilla in a high-speed food processor. Process on high until creamy — this should take around 3–5 minutes.
- Flavor: Add 1 cup of blackberries and pulse to break them up.
- Freeze: Transfer the ice cream into a bread pan, then sprinkle on the remaining berries. Crush a few graham crackers on top and cover. Freeze for at least 4–6 hours or overnight.
- Serve: Remove the ice cream from the freezer and let it thaw for about 15 minutes, then scoop into a bowl or onto an ice cream cone.
Freeze time: There is a sweet spot in freezing this ice cream and it’s right around 6 hours. If you freeze it too long, it will be as hard as a brick and need to thaw a bit before eating. But if you freeze it just long enough, it will have the perfect creamy consistency!
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Top Tips for the Best Cottage Cheese Ice Cream
- Sweetness: Start with 1/4 cup honey and add more, as desired.
- Type of cottage cheese: I suggest using full-fat cottage cheese instead of low-fat. It’s not only richer and more cheesecake-like, but has less liquid, making the texture more like ice cream.
- Berries: The blackberries can be replaced with any type of berry — strawberries, blueberries, or raspberries all work great.
- Sweetener subs: Agave syrup or maple syrup can be used in place of honey.
- Freeze time: The time it takes for the mixture to firm up will vary depending on your freezer.
Can I use frozen berries?
Yes! Frozen blackberries work, but I recommend thawing them first and draining off any excess liquid so the ice cream doesn’t get icy. Fresh berries will always give you the best texture and flavor.
Can I use Greek yogurt instead of cottage cheese?
You can, but the texture will be different. Cottage cheese blends into a much creamier, more custard-like base that mimics real ice cream. Greek yogurt tends to freeze icier. If you want to try it, I’d recommend doing a 50/50 blend of cottage cheese and Greek yogurt.
Flavor Variations
Instead of blackberries and graham crackers, try these combos:
Peanut Butter Chocolate Chip: Add 1/4 cup peanut butter and 1/3 cup mini chocolate chips.
Lemon Blueberry: Use 1 cup + 1/3 cup blueberries, plus the zest from 1 lemon.
Cookies and Cream: Try my cookies and cream cottage cheese ice cream for an Oreo-inspired version!
Storage
Store cottage cheese ice cream in an airtight container in the freezer for up to 3 months. When ready to serve, let it sit on the counter for 10–15 minutes to soften before scooping.
Blackberry Cheesecake Cottage Cheese Ice Cream
Ingredients
- 22 oz. full-fat cottage cheese, I used 4%
- ¼ – 1/3 cup honey*
- 1 teaspoon vanilla extract
- 1 cup + ⅓ cup fresh blackberries, separated
- 3 graham cracker sheets, separated
- Optional: ½ teaspoon flakey salt
Instructions
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Add the cottage cheese, honey, and vanilla extract to a high-speed food processor. Process on high until thick and creamy, between 3-5 minutes.
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Next, add 1 cup of blackberries to the food processor and pulse until the blackberries are just broken up and combined. The cottage cheese will turn a slight purple color.
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Pour the mixture into a bowl or a loaf pan. Crumble two of the graham crackers on top and fold them into the mixture until combined.
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Top with the remaining blackberries and crumble one last graham cracker over the top. Option to top with salt.
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Cover and place in the freezer for at least 4-6 hours or overnight.*
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Serve in a dish or on an ice cream cone.
Tips & Notes
- Honey- start with 1/4 cup honey and add more, as desired.
- I suggest using full-fat cottage cheese instead of low-fat cottage cheese. It’s not only richer and more cheesecake-like, but has less liquid, making the texture more like ice cream/custard.
- The blackberries can be replaced with any type of berry.
- Agave syrup or maple syrup can be used in place of honey.
- The time it takes for the mixture to firm up will vary depending on the freezer.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
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