Gluten-Free Blueberry Pie Cottage Cheese Ice Cream
This Gluten-Free Blueberry Pie Cottage Cheese Ice Cream blends cottage cheese, blueberries, and homemade graham cracker bits made with oat flour for a pie-like crunch. Ready in just 2 hours, this creamy, protein-rich treat is made without an ice cream maker—just a blender or food processor!
If you love the flavors of blueberry pie but want something a little more refreshing, this Gluten-Free Blueberry Pie Cottage Cheese Ice Cream Recipe is the perfect treat. This creamy dessert blends the rich texture of cottage cheese with a luscious blueberry sauce made from either fresh or frozen berries. My homemade gluten-free graham cracker bits made with oat flour add that familiar, pie-like crunch that truly brings this recipe together. You’ll love how simple this recipe is—just toss everything in a blender or food processor, and you’ll have homemade ice cream ready in just a couple of hours, no ice cream maker needed!
This recipe has become a staple in my kitchen for its simplicity and versatility. Whether you’re craving a creamy dessert for yourself or want to impress guests with something homemade, this ice cream fits the bill. It’s all about using clean, gluten-free ingredients to create something delicious, without needing tons of time in the kitchen.
Why You’ll Love This Blueberry Cottage Cheese Ice Cream Recipe
- Easy to Make: Just blend, freeze, and enjoy! No ice cream maker required for this creamy treat.
- Blueberry Pie Flavor: Enjoy the familiar taste of blueberry pie in ice cream form, with homemade graham cracker bits for added crunch.
- Gluten-Free Goodness: Made with gluten-free oat flour and clean ingredients, this recipe fits into your dietary needs.
- Quick Dessert: Ready in as little as 2 hours, it’s the perfect make-ahead treat for your next gathering!
Ingredients & Substitutions
Here is everything you need to make the best-tasting blueberry cottage cheese ice cream:
Cottage Cheese Ice Cream Mixture
Light Olive Oil: You can also use melted coconut oil, vegetable oil, or avocado oil.
Vanilla Extract: Use any other flavor extract or skip it for a different flavor profile.
Cottage Cheese: You can use your favorite type of cottage cheese. I recommend using full-fat cottage cheese or whole milk cottage cheese for the richest texture. Greek yogurt or a dairy-free yogurt alternative can be used for a similar texture and flavor.
Maple Syrup: Honey, agave syrup, or any other liquid sweetener can be used.
Salt: Omit if you prefer to reduce sodium intake.
Blueberries: You can use fresh or frozen blueberries. You can also replace it with your favorite fresh fruit, including strawberries, blackberries, or raspberries in an equal amount.
Lemon Juice: I love using fresh lemon juice and a little lemon zest but you can also use storebought.
Graham Cracker Bits
Oat Flour: You can use store-bought oat flour or grind your own from quick or old-fashioned oats. You can also use brown rice flour or almond flour instead.
Tapioca Flour: This is also called tapioca starch. You can replace it with the same amount of oat flour if needed.
Maple Syrup: Honey, agave syrup, or any other liquid sweetener can be used.
Molasses: Molasses adds the classic graham cracker flavor. If you don’t have molasses, you can use blackstrap molasses or skip it if you want to reduce the sweetness.
Light Olive Oil: You can also use melted coconut oil or a neutral vegetable oil like canola or grapeseed oil.
Cinnamon: You can omit it or replace with the same amount of pumpkin pie spice.
How to Make My No-Churn Ice Cream with Cottage Cheese and Blueberries Recipe
Here are easy, detailed, step-by-step instructions for the best way to make homemade blueberry pie ice cream with cottage cheese. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Graham Cracker Bits
Combine all the ingredients food processor or the chopper cup with in immersion blender. Blend the ingredients until a dough forms.
Divide the dough in half and form two balls. Spread them into two circles using the palm of your hand that are about .25″ thick.
Cut score lines in the dough, creating squares that are roughly .5″x.5″ using a large knife or pastry knife.
Bake at 350°F for 10-12 minutes. Allow them to cool. Then, break into individual squares.
Step 2: Make the Blueberry Sauce
In a small saucepan over medium heat, add the blueberries, maple syrup, lemon juice, vanilla extract, and salt. Simmer for 12 minutes or until thickened stirring every couple of minutes so it doesn’t stick to the bottom of the pan. Pour into a shallow dish and store in the fridge or freezer to cool while you make the ice cream.
Step 3: Make the Homemade Cottage Cheese Ice Cream
In a high-speed blender, food processor, or immersion blender, blend the cottage cheese, maple syrup, vanilla extract, and salt until smooth.
Step 4: Assemble the Blueberry Pie Ice Cream
Pour the blended cottage cheese mixture into a freezer-safe shallow bowl, loaf pan or dish.
Drop dollops of the blueberry sauce and sprinkle in the graham cracker bits. Gently swirl with a spatula. Freeze for 2-3 hours or until solid.
Remove the ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly.
Scoop the ice cream into bowls or cones and enjoy!
Homemade Blueberry Pie Cottage Cheese Ice Cream Recipe Notes
Here are a few tips and hacks for the best results:
Cottage Cheese Texture: Blend the cottage cheese until smooth to ensure a creamy ice cream texture. Some small curds are okay and can add a nice texture to the ice cream.
Sweetness Level: Adjust the amount of maple syrup or sweetener to taste. You can also use sugar-free or low-calorie sweeteners if preferred.
Marbled Swirls: Gently swirl the blueberry sauce into the white ice cream mixture to maintain definitive ribbons of white and purple. Or, you can stir them together until you have an overall lavender color.
Additional Favorite Ice Cream Flavors
Here are some different variations for flavors to add to the cottage cheese ice cream base:
Chocolate Cake Peanut Butter Cottage Cheese Ice Cream: Use chocolate cake cubes, and chocolate frosting, and add peanut butter powder.
Peach Pie Cottage Cheese Ice Cream: graham crackers, and fresh or frozen peaches.
Carrot Cake Cottage Cheese Ice Cream: Use a carrot cake mug cake cubes, cream cheese frosting with lemon juice, and add pumpkin pie spice.
Strawberry Cheesecake Cottage Cheese Ice Cream: graham cracker bits, cream cheese, fresh or frozen strawberries
Do you love homemade ice cream? Check out more of my easy and healthier cottage cheese ice cream recipes:
- Mint Chocolate Chip Cottage Cheese Ice Cream
- Funfetti Birthday Cake Cottage Cheese Ice Cream
- Cottage Cheese Cherry Garcia Ice Cream
- Chocolate Chip Cookie Dough Cottage Cheese Ice Cream
- Peppermint Bark Cottage Cheese Ice Cream
- Homemade Pumpkin Cheesecake Cottage Cheese Ice Cream
- Peach Pie Cottage Cheese Ice Cream
- Strawberry Cheesecake Cottage Cheese Ice Cream
- Chocolate Peanut Butter Swirl Cottage Cheese Ice Cream
More Healthier Dessert Recipes
Gluten-Free Blueberry Pie Cottage Cheese Ice Cream
Ingredients
Cottage Cheese Ice Cream:
- 1-1/2 cups cottage cheese
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- pinch salt
Graham Cracker Bits:
- 3/4 cup oat flour
- 1/4 cup tapioca flour
- 2 tablespoons maple syrup
- 1 tablespoon molasses
- 1 tablespoon oil (light olive oil is my fave)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Blueberry Sauce:
- 2 cups blueberries (fresh or frozen)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 2 pinches salt
Instructions
Graham Cracker Bits:
- Combine all the ingredients food processor or the chopper cup with in immersion blender. Blend the ingredients until a dough forms.Divide the dough in half and form two balls. Spread them into two circles using the palm of your hand that are about .25″ thick. Cut score lines in the dough, creating squares that are roughly .5″x.5″ using a large knife or pastry knife.Bake at 350°F for 10-12 minutes. Allow them to cool. Then, break into individual squares.
Blueberry Sauce:
- In a small saucepan over medium heat, add the blueberries, maple syrup, lemon juice, vanilla extract, and salt. Simmer for 12 minutes or until thickened stirring every couple of minutes so it doesn't stick to the bottom of the pan. Pour into a shallow dish and store in the fridge or freezer to cool while you make the ice cream.
Cottage Cheese Ice Cream:
- In a high-speed blender, food processor, or immersion blender, blend the cottage cheese, maple syrup, vanilla extract, and salt until smooth.
- Pour the blended cottage cheese mixture into a freezer-safe shallow bowl, loaf pan or dish.Drop dollops of the blueberry sauce and sprinkle in the graham cracker bits. Gently swirl with a spatula. Freeze for 2-3 hours or until solid.Remove the ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly.
This is such a delicious treat! The pie crust bits contrast really well with the smooth texture of the cottage cheese, and the real blueberry makes it just sweet enough. Will for sure make these again 🙂
I appreciate the review, Danielle!! We love these, too 🙂
This is such a delicious treat! The pie crust bits contrast really well with the smooth texture of the cottage cheese. I will for sure be making these again 🙂
Thank you so much for the review, Danielle!!
This is seriously delicious!!! Love that it’s healthier than regular ice cream.
Hi Stephany, thank you so much for the rating and review. That means so much to me!
I hope you love this recipe as much as I do!!! It tastes just like baked blueberry pie, but healthier! 🙂