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Best Cottage Cheese Cookies and Cream Ice Cream GF Recipe

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4.3 from 14 reviews

A delightful gluten-free Cookies and Cream ice cream featuring homemade Oreo-style cookies made with almond and tapioca flours, blended with creamy cottage cheese, maple syrup, and mini chocolate chips for a rich, healthier twist on the classic dessert.

Ingredients

Cookies

  • 1 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup maple syrup
  • 1/4 cup cocoa powder
  • 2 tablespoons coconut oil, melted
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2/3 cup white chocolate chips
  • 3 tablespoons cashew butter
  • 1/2 teaspoon coconut oil (for melting)

Ice Cream

  • 1 1/2 cups cottage cheese
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 pinches salt
  • 1/4 cup mini chocolate chips
  • 6-8 homemade Oreo cookies (or store-bought chocolate sandwich cookies)

Instructions

  1. Homemade Oreo Cookies Preparation: Preheat the oven to 350°F (175°C). Combine almond flour, tapioca flour, maple syrup, cocoa powder, melted coconut oil, vanilla extract, cinnamon, and salt in a mixing bowl or food processor. Mix until the dough is well blended. Roll the dough between two sheets of parchment paper to about 1/4 inch thickness. Use a cookie cutter to cut circular cookies and place them on a parchment-lined baking sheet. Optionally, add decorative stamps and poke a small hole in the center. Bake for 10-12 minutes until set.
  2. Prepare Cookie Cream Filling: While the cookies bake, microwave the white chocolate chips and 1/2 teaspoon coconut oil in 20-25 second increments, stirring until melted. Stir in cashew butter until smooth and combined. Allow to cool slightly, then transfer the mixture into a piping bag. Pipe this cream onto half of the baked cookies, let it set until slightly firm but still tacky, then sandwich another cookie on top. Set aside to harden at room temperature or refrigerate to speed up.
  3. Make Cookies and Cream Ice Cream Base: Blend cottage cheese, maple syrup, vanilla extract, and salt using a high-speed blender or food processor until smooth and creamy. Spread the mixture evenly in a shallow dish, bowl, or loaf pan.
  4. Add Cookie Pieces and Chocolate Chips: Roughly chop 6-8 homemade Oreo cookies and sprinkle them evenly over the blended cottage cheese base. Fold in mini chocolate chips gently with a spatula to incorporate them without melting.
  5. Freeze and Serve: Cover the container tightly and freeze for at least 2-3 hours or until firm. Remove from the freezer and let sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and enjoy your gluten-free, protein-packed Cookies and Cream cottage cheese ice cream!

Notes

  • Making homemade Oreo cookies is optional; store-bought chocolate sandwich cookies can be substituted.
  • Ensure cottage cheese is well blended for a smooth texture in the ice cream.
  • For a firmer cookie cream filling, refrigerate after piping before sandwiching the cookies.
  • Allow ice cream to soften slightly at room temperature before scooping for easier serving.
  • This recipe is naturally gluten-free and uses wholesome sweeteners like maple syrup.

Find it online: https://marthatasty.com/best-cottage-cheese-cookies-and-cream-ice-cream-gf-recipe/