High Protein Blueberry Ice Cream: Low-Carb, Gluten-Free Dessert

Indulge in a creamy, high-protein blueberry ice cream that’s perfect for keto enthusiasts and dessert lovers alike! This deliciously easy recipe combines the natural sweetness of blueberries with the creamy goodness of cottage cheese, resulting in a low-carb, gluten-free, and sugar-free treat. Whether you’re looking for a healthy snack or a guilt-free dessert, this blueberry ice cream is your go-to choice. Enjoy a burst of berry goodness with every bite!

Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy

4.3 from 12 votes

Servings

servings

Prep time

minutes

Freeze time

hours

Calories

63.5

kcal

Serving size

1/2

cup (approximately)

Cook Mode

Keep the screen of your device on

Ingredients

1 cup cottage cheese
1/2 cup blueberries
Optional Add-Ins
vanilla extract, for a rich and creamy flavor
sweeteners (e.g. allulose, monk fruit, erythritol, stevia, xylitol), for added sweetness
chia seeds, for a boost of omega-3 and fiber
flax seeds, for added fiber and nutrients
nuts (e.g. almonds, walnuts, pecans), for a crunchy texture and added protein
coconut flakes, for a tropical twist and texture
cocoa nibs, for a chocolatey crunch and antioxidants
sugar-free chocolate chips (e.g., milk chocolate, dark chocolate, white chocolate, peanut butter chips), for a sweet and guilt-free treat
collagen peptides, for an extra protein boost
MCT oil, for added healthy fats and creaminess
protein powder, for increased protein content
spices (e.g., cinnamon, nutmeg), for a hint of warmth and flavor
strawberries or raspberries, for an additional fruity flavor (be careful with carbs if strict keto)
nut butters (e.g., almond butter, peanut butter, cashew butter, macadamia nut butter), for a creamy and nutty taste
unsweetened cocoa powder, for a rich chocolate flavor
unsweetened almond milk, for a lighter, creamy base
chocolate or caramel syrup, for a sugar-free and decadent topping

Equipment

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Freezer-Safe ContainerBuy Now
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Ice Cream ScoopBuy Now
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Directions

In a food processor, combine 1 cup of cottage cheese and 1/2 cup of blueberries.
Blend until smooth.
Transfer the mixture to a freezer-safe container.
Freeze for 4 hours, stirring halfway through.
Scoop and enjoy your high-protein blueberry ice cream.

Notes

Serving Suggestions
– Top with fresh blueberries and a sprinkle of granola (e.g., NuTrail cacao granola).
– Serve with a drizzle of sugar-free chocolate syrup (e.g., ChocZero’s chocolate and caramel syrup).
– Pair with a handful of nuts (e.g., almonds, walnuts, pecans) for added crunch.
Notes
– For a smoother texture, ensure the mixture is stirred halfway through the freezing process.
– Use fresh or frozen blueberries based on availability.
Tips
– For a sweeter taste, add 1/4 cup of allulose or monk fruit sweetener.
– Add 1/2 tsp of vanilla extract for extra flavor.
– Store in an airtight container to prevent ice crystals from forming.
Variations/Modifications
– Substitute cottage cheese with Greek yogurt for a different texture.
– Add a handful of spinach for a green protein boost.
– Use raspberries or strawberries instead of blueberries for a different flavor profile.
Prep Ahead
– Prepare the mixture in advance and store in the refrigerator for up to 2 days before freezing.
– Once frozen, the ice cream can be stored for up to 2 weeks in an airtight container.