No-Churn Blueberry Cheesecake Ice Cream Recipe

Ingredients:

• 16 ounces whole milk cottage cheese
• 1/2 cup blueberry jam
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• Juice of 1 lemon
• 1/2 teaspoon lemon zest
• 1/4 cup chopped walnuts or pecans (optional)
• 1 tablespoon honey (optional)

Instructions:

1. Combine ingredients: In a high-powered blender, combine cottage cheese, blueberry jam, maple syrup, vanilla extract, lemon juice, and lemon zest.
2. Blend: Blend until silky smooth and creamy. There should be no lumps or curds.
3. Fold in add-ins: Fold in chopped walnuts or pecans (if using).
4. Freeze: Transfer ice cream mixture to a loaf pan and cover. Freeze for 3-4 hours, or until set.
5. Serve: Remove from freezer 20-30 minutes before scooping and serving.

Optional additions:

• For extra sweetness: Add more maple syrup or honey.
• For a tangy kick: Add a tablespoon of lemon juice or orange zest.
• For a chocolatey flavor: Add a tablespoon of cocoa powder or chocolate chips.
• For a fruity flavor: Add a handful of frozen raspberries or blueberries.

Enjoy your delicious and refreshing No-Churn Blueberry Cheesecake Ice Cream!