Blueberry Cheesecake Cottage Cheese Ice Cream

Prep time: 15 minutes

Cook time: 12 minutes (plus freezing and resting time)

In a small saucepan over medium heat, combine frozen blueberries, honey, lemon juice and cornstarch. Cook, stirring occasionally, until blueberries burst and a thick sauce forms, about 10 to 12 minutes. Allow to cool completely at room temperature, about 30 minutes.

Meanwhile, in a blender or food processor combine cottage cheese, honey and vanilla. Blend, scraping down the sides as needed, until smooth, about 30 seconds.

Pour cottage cheese mixture into a 9x5-inch loaf pan. Swirl in blueberry mixture using a butter knife. Cover with plastic wrap and freeze until solid, about 6 hours. Garnish with fresh blueberries, if using, and nuts. Serve and enjoy.

Serves: 6

Tip: Serve ice cream with your favorite toppings like chocolate shell, California whipped cream, or sprinkles.