Probiotic Blackberry Cottage Cheese & Yogurt Ice Cream

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This creamy Blackberry Cottage Cheese & Yogurt Ice Cream is made with probiotic cottage cheese, thick strained yogurt, maple syrup, vanilla, and a homemade blackberry compote. It’s a delicious high-protein frozen treat with a rich, creamy texture and a beautiful blackberry swirl—no ice cream maker needed! 🍦🫐

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Nutrition

Calories: 160kcal | Carbohydrates: 20g | Protein: 15g | Fat: 2g | Fiber: 2.5g
Servings: 8 servings

Ingredients

Swirl in Topping

  • 2 cups fresh blackberries – Frozen will work too
  • 1 tablespoon water
  • ½ tablespoon lemon

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Instructions

Blackberry Compote

  • Add the blackberries, water, and lemon juice to a pan and cook over medium heat (about 5 minutes) until the berries break down. You can help break them down with a fork.
  • Set aside and place in the fridge or freezer while making the ice cream.

Ice Cream

  • Place cottage cheese in a food processor and blend until smooth and creamy.
  • Add yogurt to cottage cheese in a food processor along with maple syrup and vanilla. Pulse until well combined and creamy.
  • Pour the ice cream mixture into a freezer-safe pan.
  • Add blackberry compote and swirl into the ice cream mixture, reserving some for a topping.  
  • Wrap the container with cling wrap and freeze the ice cream for at least 4-6 hours or until frozen, and then you can scoop it.
  • When ready to eat, scoop ice cream. If it is too firm, then let the ice cream sit outside of the freezer for at least 10-15 minutes to thaw and soften up.
  • Scoop, serve, and top with more blackberry compote.