Gluten-Free Chocolate Cottage Cheese Ice Cream Sandwiches
These Gluten-Free Chocolate Vanilla Cottage Cheese Ice Cream Sandwiches combine chewy gluten-free chocolate cookies with creamy cottage cheese ice cream. The perfect blend of rich chocolate and smooth vanilla, naturally sweetened with maple syrup—these sandwiches are a refreshing treat for any occasion!

There’s something special about homemade ice cream sandwiches, and my Gluten-Free Chocolate Vanilla Cottage Cheese Ice Cream Sandwiches are no exception! These delicious treats are made with chewy chocolate cookies that are entirely gluten-free, using a blend of almond flour, tapioca flour, cocoa powder, and coconut oil. They’re naturally sweetened with maple syrup and coconut sugar, which adds just the right amount of sweetness without refined sugars.
But what really makes these ice cream sandwiches stand out is the creamy vanilla cottage cheese ice cream. Blended with maple syrup, vanilla extract, and a touch of salt, this ice cream is smooth, rich, and packed with protein thanks to the cottage cheese base. It’s the perfect balance of chocolate and vanilla, wrapped up in a nostalgic treat that you’ll feel great about sharing with family and friends. Whether for a backyard barbecue or a simple after-dinner dessert, these ice cream sandwiches will bring a smile to everyone’s face—and you won’t believe how easy they are to make!
Why You’ll Love These Chocolate Vanilla Cottage Cheese Ice Cream Sandwiches
- Gluten-free goodness: Made with almond and tapioca flour, these cookies are a chewy, delicious gluten-free treat everyone can enjoy.
- Creamy cottage cheese ice cream: The cottage cheese base adds extra protein and a smooth, rich texture to the ice cream.
- Naturally sweetened: With maple syrup and coconut sugar, there’s no need for refined sugar in this recipe.
- Easy to make: No ice cream maker needed, just a blender and a little freezer time!

Ingredients & Substitutions
Here is everything you need to make the best homemade ice cream sandwiches with cottage cheese:
Almond Flour & Tapioca Flour: If you don’t have this flour combo, you can replace them both with 1-3/4 cups of oat flour. Add a little more flour if needed to get the same consistence as in the video. The texture and flavor will be slightly different but still delicious.
Coconut Oil: Feel free to substitute it with melted butter or ghee for a richer flavor. If you’re looking for a dairy-free option, avocado oil works well too.
Maple Syrup: If you’re out of maple syrup, honey or agave syrup are great alternatives. Just note that honey will make the cookies slightly denser, while agave will add a more neutral sweetness.
Coconut Sugar: You can use brown sugar or regular cane sugar instead of coconut sugar. Brown sugar will provide a similar caramel-like flavor.
Cottage Cheese: Greek yogurt can be used in place of cottage cheese for the ice cream if you prefer a smoother texture, though it will slightly change the flavor profile.
Mini Chocolate Chips: You can use regular-sized chocolate chips, chopped chocolate bars, or even dairy-free chocolate chips for a vegan-friendly option.

How to Make My Chocolate Vanilla Cottage Cheese Ice Cream Sandwiches
Step 1: Prepare the Pan
I’ve found my favorite 8×8″ baking pan with a removable bottom works best because the sides of the pan are perfect 90° angles. And the removable base makes it really easy to work with. I will continue these directions for the removable bottom, but any 8×8 pan will work.
Line the removable base of the 8×8″ baking pan with parchment paper. Wrap a square piece of parchment paper around the base like a gift. Then flip the base over and lower it into the bottom of the pan. Lightly spray the inside with non-stick cooking spray.




Step 2. Make the Cookie Dough
Combine the almond flour, tapioca flour, cocoa powder, coconut oil, maple syrup, coconut sugar, vanilla extract, baking soda, and salt in a bowl and mix until well blended.


Divide the dough in half. It would be ideal to have two pans because you could bake both layers simultaneously. If you have one pan, you can bake half of the dough and then bake the second half once your pan has cooled.
Spread the dough in the bottom of the pan using your hands. Then use a spatula to push the dough into all the edges and corners to create a nice seal to contain the ice cream. Also, use the spatula to press the dough until smooth firmly.
Bake at 350°F for 10 minutes. Remove from the oven and allow to cool. Keep the cookie layer on its square of parchment paper.


Create a diagonal fold at each corner of the parchment paper similar to wrapping a gift. This will allow the parchment paper to fold nicely into the square pan.
Lay one cookie layer on top of its parchment paper into the bottom of the cooled square pan.


Step 3: Blend the Ice Cream
Combine the cottage cheese, maple syrup, vanilla, and salt in a food processor or blender. Blend until smooth


Spread the ice cream in the square pan over the bottom cookie layer with a spatula. Then gently lower the second cookie layer on top of the ice cream.
Freeze for 2-3 hours or until the ice cream is solid.


Step 4: Slice the sandwiches
Remove the ice cream from the pan using the parchment paper. If the ice cream is too firm to cut with a knife, allow it to rest on the counter for 5-15 minutes until it’s soft enough.
You can cut square or rectangular sandwiches. I like to cut them into rectangles. I cut the 8×8″ square into three rows of six sandwiches for a total of 18 sandwiches


You can enjoy them as is or top them with melted chocolate and sprinkles or mini chocolate chips.
Add chocolate chips and coconut oil to a microwave-safe bowl and microwave for 30 seconds. Remove the bowl and gently stir. Microwave it for 25 more seconds. Remove the bowl and stir.


Dip the top of an ice cream sandwich in the bowl of chocolate. Allow the excess chocolate to run off before placing it on a sheet of parchment paper. Then quickly sprinkle with sprinkles or mini-chocolate chips before the chocolate hardens.
You can also pour the melted chocolate into a food-grade squeeze bottle and drizzle the chocolate across the top of the sandwich. Then sprinkle with your favorite topping.
You can wrap them in a piece of parchment paper and tie a small bow around it for an extra special presentation. The wrapper also makes it easier to hold the sandwich while eating it.
You can enjoy them immediately or store them in the freezer for later. Once they’ve been stored in the freezer, you may need to allow them to thaw on the counter for 5-15 minutes before eating.



Expert Recipe Tips
Dough consistency: If the dough feels too sticky, add a little more flour. If it’s too dry to spread, then add a little milk.
Cutting the sandwiches: Use a sharp knife to cut the sandwiches cleanly after freezing. If the ice cream is too firm, let it sit for 5-10 minutes at room temperature to soften slightly.
Blending cottage cheese: Make sure to blend the cottage cheese thoroughly to get a smooth, creamy ice cream texture.
Write Serving Suggestions. Include a short phrase in bold, colon, then a description. Use a friendly voice and good SEO keywords. Write between 5-7 bullet points.
Delicious Serving Suggestions
- Top with melted chocolate: Drizzle or dip the sandwiches in melted dark or white chocolate for an extra layer of indulgence and texture.
- Add sprinkles: For a fun and colorful touch, sprinkle your ice cream sandwiches with your favorite gluten-free sprinkles before the chocolate hardens.
- Serve with fresh fruit: Pair these sandwiches with fresh berries or sliced bananas to complement the rich chocolate and creamy vanilla flavors.
- Make mini sandwiches: Cut the large ice cream sandwiches into smaller, bite-sized portions for parties or a light snack.
- Drizzle with caramel sauce: A light drizzle of homemade or store-bought caramel sauce will add a rich, sweet touch to these gluten-free treats.
- Sandwich topping bar: Set up a toppings bar with nuts, crushed gluten-free cookies, or coconut flakes for a fun way to customize your sandwiches.
- Wrap for gifting: Wrap each sandwich in parchment paper, tie with a ribbon, and freeze for a sweet homemade gift!
Do you love homemade ice cream? Check out more of my easy and healthier cottage cheese ice cream recipes:
- Gluten-Free Blueberry Pie Cottage Cheese Ice Cream
- Mint Chocolate Chip Cottage Cheese Ice Cream
- Funfetti Birthday Cake Cottage Cheese Ice Cream
- Cottage Cheese Cherry Garcia Ice Cream
- Chocolate Chip Cookie Dough Cottage Cheese Ice Cream
- Peppermint Bark Cottage Cheese Ice Cream
- Homemade Pumpkin Cheesecake Cottage Cheese Ice Cream
- Peach Pie Cottage Cheese Ice Cream
- Strawberry Cheesecake Cottage Cheese Ice Cream
- Chocolate Peanut Butter Swirl Cottage Cheese Ice Cream

Gluten-Free Chocolate Cottage Cheese Ice Cream Sandwiches
Ingredients
Chocolate Sandwich Cookie:
- 2 cups almond flour
- 2/3 cup tapioca flour
- 1/4 cup cocoa powder
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 2 tablespoons coconut sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Vanilla Cottage Cheese Ice Cream:
- 24 oz cottage cheese 2-2/3 cups
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Melted Chocolate:
- 1/2 cup mini chocolate chips
- 1 tablespoon coconut oil
Instructions
- I've found my favorite 8×8" baking pan with a removable bottom works best because the sides of the pan are perfect 90° angles. And the removable base makes it really easy to work with. I will continue these directions for the removable bottom, but any 8×8 pan will work.Line the removable base of the 8×8" baking pan with parchment paper. Wrap a square piece of parchment paper around the base like a gift. Then flip the base over and lower it into the bottom of the pan. Lightly spray the inside with non-stick cooking spray.
- Combine the almond flour, tapioca flour, cocoa powder, coconut oil, maple syrup, coconut sugar, vanilla extract, baking soda, and salt in a bowl and mix until well blended.
- Divide the dough in half. It would be ideal to have two pans because you could bake both layers simultaneously. If you have one pan, you can bake half of the dough and then bake the second half once your pan has cooled.Spread the dough in the bottom of the pan using your hands. Then use a spatula to push the dough into all the edges and corners to create a nice seal to contain the ice cream. Also, use the spatula to press the dough until smooth firmly.Bake at 350°F for 10 minutes. Remove from the oven and allow to cool. Keep the cookie layer on its square of parchment paper.
- Create a diagonal fold at each corner of the parchment paper similar to wrapping a gift. This will allow the parchment paper to fold nicely into the square pan.Lay one cookie layer on top of its parchment paper into the bottom of the cooled square pan.
Vanilla Ice Cream:
- Combine the cottage cheese, maple syrup, vanilla, and salt in a food processor or blender. Blend until smooth.
- Spread the ice cream in the square pan over the bottom cookie layer with a spatula. Then gently lower the second cookie layer on top of the ice cream.Freeze for 2-3 hours or until the ice cream is solid.
- Remove the ice cream from the pan using the parchment paper. If the ice cream is too firm to cut with a knife, allow it to rest on the counter for 5-15 minutes until it's soft enough.You can cut square or rectangular sandwiches. I like to cut them into rectangles. I cut the 8×8" square into three rows of six sandwiches for a total of 18 sandwiches.
- You can enjoy them as is or top them with melted chocolate and sprinkles or mini chocolate chips.Add chocolate chips and coconut oil to a microwave-safe bowl and microwave for 30 seconds. Remove the bowl and gently stir. Microwave it for 25 more seconds. Remove the bowl and stir.
- Dip the top of an ice cream sandwich in the bowl of chocolate. Allow the excess chocolate to run off before placing it on a sheet of parchment paper. Then quickly sprinkle with sprinkles or mini-chocolate chips before the chocolate hardens.You can also pour the melted chocolate into a food-grade squeeze bottle and drizzle the chocolate across the top of the sandwich. Then sprinkle with your favorite topping.You can wrap them in a piece of parchment paper and tie a small bow around it for an extra special presentation. The wrapper also makes it easier to hold the sandwich while eating it.You can enjoy them immediately or store them in the freezer for later. Once they've been stored in the freezer, you may need to allow them to thaw on the counter for 5-15 minutes before eating.
Video
