Gluten-Free Blueberry Pie Cottage Cheese Ice Cream

This is the best-tasting Gluten-Free Blueberry Pie Cottage Cheese Ice Cream Recipe that tastes like a blueberry pie with my gluten-free graham cracker bits. Frozen or fresh blueberries are quickly cooked down in a simple sauce for an incredible baked blueberry flavor. And it’s ready in as little as 2 hours without an ice cream maker.

Gluten-Free Blueberry Pie Cottage Cheese Ice Cream in a bowl.

This is the best-tasting Gluten-Free Blueberry Pie Cottage Cheese Ice Cream Recipe for a creamy treat that tastes like blueberry pie. This blueberry cottage cheesecake ice cream is made gluten-free with my easy homemade graham cracker bits with oat flour that taste like a pie crust. And we’re cooking down frozen or fresh blueberries in a simple sauce for an incredible baked blueberry flavor.

Unlike traditional ice cream, this viral cottage cheese ice cream is higher in protein and a healthier option to satisfy your sweet tooth. And it’s ready in as little as 2 hours without an ice cream maker. All you need is a blender or food processor to make homemade protein ice cream that is rich, creamy and naturally-sweetened with clean ingredients to support a healthy diet.

YouTube video

Why You’ll Love This Blueberry Cottage Cheese Ice Cream Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Gluten-Free Blueberry Pie Cottage Cheese Ice Cream in a bowl.

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.

Gluten-Free Blueberry Pie Cottage Cheese Ice Cream in a bowl.

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.

Adding graham cracker bit ingredients to chopper cup.
Scoring graham cracker bits on cookie sheet.
Breaking up graham cracker bits.

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.

Adding lemon juice to blueberry sauce.
Pouring blueberry sauce into a bowl.

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.

Blending cottage cheese in food processor.

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!

Dropping blueberry sauce onto cottage cheese ice cream.
Swirling blueberry sauce and graham cracker bits in cottage cheese ice cream.
Gluten-Free Blueberry Pie Cottage Cheese Ice Cream in a bowl.

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

Freezing: Press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream in an airtight container. This helps prevent the formation of ice crystals.

Thawing: When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.

Scooping: Use a sturdy ice cream scoop or spoon to scoop the ice cream. Dip the scoop in warm water between scoops for easier serving.

Refreezing: For the best texture, do not refreeze melted ice cream, as it can become icy and lose its creamy texture. Try to scoop only the amount you plan to serve.

Do I need an ice cream maker to make blueberry pie homemade ice cream?
No. You simply mix the ingredients, pour them into a shallow dish, and allow it to freeze for several hours.

Do I need to cook the blueberries and make a sauce?
No, you can mix fresh or frozen blueberries into the cottage cheese mixture, but the blueberry flavor won’t be as intense or sweet.

Can I use blueberry jam instead of the homemade blueberry sauce?
Yes, you can drop in dollops of your favorite blueberry preserves that meet your dietary needs.

Can I use store-bought graham crackers instead of making them from scratch in this healthier cottage cheese ice cream recipe?
Yes, you can buy regular or gluten-free graham crackers to save time. Simply crumble and swirl into the ice cream.

How do I prevent the cottage cheese ice cream from getting icy?
You can let the ice cream soften and thaw at room temperature for 10-15 minutes for a creamier texture before scooping. 

Can I use low-fat cottage cheese in homemade ice cream?
Yes, but full-fat cottage cheese will create a creamier texture.

Is this blueberry cottage cheese ice cream high in protein?
Cottage cheese itself is naturally high in protein, so yes, this ice cream is higher in protein than traditional options. 

How long does cottage cheese ice cream take to freeze?
The ice cream needs at least 2-3 hours to be solid enough to scoop and 4 hours to completely freeze.

Can I add other mix-ins or my favorite toppings to no-churn cottage cheese ice cream?
Yes, feel free to add other mix-ins such as chocolate chips, nuts, dried fruit, or sprinkles for extra flavor and texture.

Gluten-Free Blueberry Pie Cottage Cheese Ice Cream in a bowl.

Gluten-Free Blueberry Pie Cottage Cheese Ice Cream

Gluten-Free diet-friendly recipe
This is the best-tasting Gluten-Free Blueberry Pie Cottage Cheese Ice Cream Recipe that tastes like a blueberry pie with my gluten-free graham cracker bits. Frozen or fresh blueberries are quickly cooked down in a simple sauce for an incredible baked blueberry flavor. And it's ready in as little as 2 hours without an ice cream maker. 
5 from 6 votes
Servings 6
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes

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.

Video

YouTube video

Notes

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.

Nutrition

Calories: 257kcalCarbohydrates: 42gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 9mgSodium: 398mgPotassium: 256mgFiber: 2gSugar: 23gVitamin A: 101IUVitamin C: 5mgCalcium: 89mgIron: 1mg
Keyword blueberry pie, blueberry sauce, gluten free, graham cracker, naturally sweetened, pie crust
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

7 Comments

  1. 5 stars
    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 🙂

  2. 5 stars
    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 🙂

  3. 5 stars
    I hope you love this recipe as much as I do!!! It tastes just like baked blueberry pie, but healthier! 🙂

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