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Strawberry Cottage Cheese Ice Cream Sandwiches with White Chocolate Cookies Recipe

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3.9 from 6 reviews

These Strawberry Cheesecake Cottage Cheese Ice Cream Sandwiches combine creamy, tangy cottage cheese-based ice cream with fresh strawberries and soft graham cracker cookies for a delightful frozen treat. The ice cream features a marbled swirl of strawberry and cheesecake flavors, while the cookies are enriched with coconut sugar and white chocolate chips, creating a perfect balance of sweetness and texture in each bite.

Ingredients

Ice Cream

  • 2 cups cottage cheese
  • 3 oz cream cheese
  • 1/3 cup maple syrup
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups strawberries (fresh or frozen)

Graham Cracker Cookies

  • 1/3 cup butter
  • 2/3 cup coconut sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons molasses
  • 1 1/4 cups oat flour
  • 1 cup almond flour
  • 1/4 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup white chocolate chips

Instructions

  1. Prepare the Ice Cream Base: Line an 8×8″ baking pan with plastic wrap, ensuring it fully covers the sides without gaps or tears. Combine cottage cheese, cream cheese, maple syrup, lemon juice, vanilla extract, and salt in a food processor or blender. Blend until smooth. Pour two-thirds of the mixture into the prepared pan and spread evenly with a spatula.
  2. Add Strawberry Swirl: Dice or chop four strawberries finely. Add these strawberries to the remaining one-third of the ice cream mixture in the blender and blend until smooth. Sprinkle the diced strawberries evenly over the layer of plain ice cream in the pan. Pour the strawberry-blended ice cream on top and spread. Use a spoon to create small swirls for a marbled effect of white and pink ice cream colors.
  3. Freeze the Ice Cream: Place the pan in the freezer for at least two hours until the ice cream is firm enough to cut with a cookie cutter.
  4. Make Graham Cracker Cookie Dough: In a bowl, combine coconut sugar and butter. Mix until smooth and creamy. Add the egg, vanilla extract, and molasses, mixing again until smooth and incorporated.
  5. Add Dry Ingredients: Stir in oat flour, almond flour, tapioca flour, baking soda, and salt until fully combined. Fold in the white chocolate chips with a spatula gently.
  6. Bake Cookies: Using a cookie scoop, portion the dough into small or medium-sized scoops based on desired sandwich size. Place on a baking sheet and bake at 350°F (175°C) for about 10 minutes or until the cookies turn lightly golden brown. Remove from oven and cool completely.
  7. Assemble Ice Cream Sandwiches: Once the ice cream is firm, remove it from the pan using the plastic wrap. If too hard to cut, allow it to soften on the counter for 5-15 minutes. Select a cookie cutter slightly smaller than the cookies, and cut circles from the ice cream. Press out the ice cream circles and place onto one cookie. Top with another cookie and gently press to form a sandwich.
  8. Serve or Store: Enjoy the sandwiches immediately or store them in the freezer for later consumption. If frozen, allow sandwiches to thaw on the counter for 5-15 minutes before serving for easier eating.

Notes

  • Use fresh or frozen strawberries based on availability; thaw frozen before use.
  • Plastic wrap lining is essential to easily remove the ice cream block for slicing.
  • Let ice cream soften slightly to avoid breaking when cutting shaped pieces.
  • Cookies can be stored in an airtight container for up to a week.
  • Adjust sweetness to taste by varying maple syrup or coconut sugar amounts.
  • For a vegan version, substitute cream cheese with a plant-based alternative and use an egg replacer in cookies.

Find it online: https://marthatasty.com/strawberry-cottage-cheese-ice-cream-sandwiches-with-white-chocolate-cookies-recipe/