You scream, I scream, we all scream for cottage cheese ice cream?

Like everyone else, when we first heard about cottage cheese ice cream, we were skeptical. Cottage cheese as ice cream… really? We were so intrigued, we had to see what all the hype was about. And we were pleasantly surprised to find it has quickly become a fav treat among the Hedessent crew.

Naturally, the first batch we made was with the flavours in our New Botanical Kit. But honestly, with our wide variety of flavours, the possibilities are nearly endless.

This Blueberry Bergamot Ice Cream will be a beautiful addition to waffles, crepes, and more. Make it for Mom this weekend for a yummy elevated treat!

Blueberry Bergamot Cottage Cheese Ice Cream

Course Dessert, Snack
Prep Time 5 minutes
Freeze Time 4 hours


  • Food Processor or Immersion Blender


  • 3 1/4 cups cottage cheese - recommend whole fat, but 2% works well
  • 1/2 cup honey - you can also use condensed milk
  • 1/4 cup blueberries
  • 1/2 tsp Hedessent Bergamot Flavouring
  • 25 drops Hedessent Tahitian Bean Flavouring
  • 10-15 drops Hedessent Violet Flavouring


  • Add cottage cheese, honey, flavourings, and blueberries to your food processor. Blend until nice and smooth.
  • Transfer mixture into a 9.5" x 5" freezer-safe pan with lid and place in freezer for 3-4 hours. Once frozen, scoop and enjoy!


We did find that the water content in the cottage cheese created some ice crystal formation. To help prevent that, we would recommend stirring occasionally during the freezing process. But all in all, we really enjoyed this fun twist on ice cream and highly recommend trying it! 



Spoil Mom with some Sweet Treats

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