How to Make Blueberry Ice Cream

Blueberries are available year-long - fresh or frozen. Personally, I prefer fresh ones, but frozen ones are great, too.

Also, using frozen blueberries requires less time in the refrigerator for ice cream to get its creamy consistency.

Put blueberries in a suitable tall pot.

I use sports shakers that can be purchased cheaply - they last for a long time and are very easy to clean.

Now, add some low-fat or cottage cheese and some cold water or even ice cubes.

If you can get whole goat milk, add it and forget water or additional calories - a few extra calories are nothing compared with the benefits that such milk provide.

Anyway, low-fat or cottage cheese is a great source of calcium and slow-digesting proteins, mainly casein.

This way, we have great-tasting ice cream that can be used for daily snacks or even as a full meal.

Using a hand stick blender, blend everything.

Remember when I said 'suitable tall pot' - stains from blueberries, blackberries, and berries, in general, are hard to clean from clothes and other surfaces, so be sure to have a really tall pot and apron - better safe than sorry :)

Note: by varying the amount of liquids, one can change thickens of ice cream.