Blackberry Cheesecake Ice Cream - Caroline Thomason (2024)

This creamy, tangy, and fruity Blackberry Cheesecake Ice Cream is the ultimate treat for cheesecake lovers. Packed with protein from cottage cheese and naturally sweetened with honey, it’s a guilt-free dessert that’s easy to make and incredibly satisfying.

WHY YOU’LL LOVE THIS HIGH PROTEIN ICE CREAM

• Packed with Protein: Cottage cheese adds a protein punch to this creamy dessert.
• Easy to Make: With just a blender, a Ninja Creami, and a handful of ingredients, you’ll have ice cream ready to go in no time.
• Customizable: Easily adjust the sweetness, texture, and mix-ins to your liking.
• Healthier Indulgence: It’s a healthier option that doesn’t compromise on flavor or texture.

WHAT MAKES THIS “CHEESECAKE” ICE CREAM?

When I created this recipe, I wanted something that hinted at the cheesecake flavor without a ton of heavy ingredients. Cottage cheese is a perfect stand in for some of the creamy cheesecake. Flavors were looking for here without using cream cheese and a lot of high ingredients.

Plus, for an easy add-in, I decided to use sugar-free cheesecake pudding mix to create the thick and creamy consistency of cheesecake and hint at a slightly salty, cheesy flavor to combine with the blackberries. It’s a healthier version with a pretty close flavor!

INGREDIENTS

Prep Time: 10 minutes

Freeze Time: 24 hours

Servings: 2

• Frozen blackberries (or fresh if you have them)
• 2% cottage cheese (4% would make it more creamy, but I chose this for a slightly lower fat version)
• Honey (adds a little more sweetness than just the fruit)
• Sugar-free cheesecake pudding mix(I prefer sugar-free Jell-O pudding mix for a super creamy consistency, and in this case, it adds a cheesecake flavor too!)

HOW TO MAKE BLACKBERRY CHEESECAKE ICE CREAM

EQUIPMENT

• Blender
• Ninja Creami
• Ninja Creami pints
• Measuring cups and spoons

STORAGE

• Keep your mixture in the Ninja Creami pint with a secure lid and store it in the freezer for up to 5 days. Before serving, re-spin to achieve a smooth, creamy texture.
• If the texture is too crumbly after the initial spin, simply add 1-2 tablespoons of milk and re-spin until you reach your desired consistency.

STEP BY STEP INSTRUCTIONS

1. Blend the Base: In a blender, combine blackberries, cottage cheese, honey, and cheesecake pudding mix. Blend until smooth. Add 1-2 tablespoons of milk if your blender struggles to combine the ingredients.

2. Freeze the Mixture: Pour the blended mixture into a Ninja Creami pint, seal with a secure lid, and place in the freezer. Freeze for a full 24 hours to ensure it’s completely solid before spinning.

3. Spin the Ice Cream: Once frozen, place the pint in the Ninja Creami and spin according to the manufacturer’s instructions.

4. Adjust the Texture: If the texture is crumbly after the first spin, add 1-2 tablespoons of milk and re-spin until smooth and creamy.

5. Serve and Enjoy: Scoop into bowls or cones and enjoy! Add extra blackberries on top for a fruity garnish.

TIPS FOR SUCCESS

• Use higher fat cottage cheese for the creamiest texture. Low-fat options may result in an icier texture.
• When blending, add a little milk if your blender is having trouble incorporating the ingredients. Try just 2-3 tablespoons at a time.
• Don’t skip this step: Freeze the base for a full 24 hours to ensure it’s frozen before you spin it in the Ninja Creami.
• Add extra blackberries during the mix-in step if you love a burst of fruity goodness in each bite or add them on top.

VARIATIONS AND SUBSTITUTIONS

• Sweetener Swap: I haven’t tested it, but this recipe would be really yummy and on-brand for cheesecake with maple syrup instead of honey. You could also just sub 2 tablespoons of brown sugar!
• Berry Options: Swap blackberries for raspberries, blueberries, or a mix for a different fruity flavor. Try this Blueberry Cobbler Ice Cream Recipe if you’re looking for more healthy ice cream recipes that still taste like dessert!
• No Pudding Mix? Use 1 teaspoon of vanilla extract and 1 tablespoon of cream cheese for a similar flavor or your favorite protein powder!

FAQS

• Can I use frozen cottage cheese? It’s best to use fresh cottage cheese to ensure a smooth texture when blending.
• What if I don’t have a Ninja Creami? You can use a regular ice cream maker or freeze the base and blend in a food processor for a creamy consistency. It would have the same ice cream flavor, but you can let it soften on the counter after freezing.
• How can I make this dairy-free? Use a plant-based cottage cheese alternative or a plant-based yogurt instead and a dairy-free pudding mix.

MORE HIGH PROTEIN ICE CREAM RECIPES

• Ninja Creami Peach Ice Cream (High Protein)
• High Protein Blueberry Cottage Cheese Ice Cream
• Cherry Chocolate Chip Ice Cream Recipe (High Protein)