Gluten-Free Chocolate Vanilla Cottage Cheese Ice Cream Sandwiches

How to make the best gluten-free chocolate vanilla cottage cheese ice cream sandwiches with almond flour and naturally sweetened w/ maple syrup. Then top with melted chocolate and mini chocolate chips and/or sprinkles!

How to make the best gluten-free chocolate vanilla cottage cheese ice cream sandwiches with almond flour and naturally sweetened w/ maple syrup

Enjoy a Healthy Twist on Classic Gluten-Free Chocolate Vanilla Cottage Cheese Ice Cream Sandwiches!

The ice cream sandwiches we ate as kids were never as satisfying as my healthy Gluten-Free Chocolate Vanilla Cottage Cheese Ice Cream Sandwiches! These delightful treats are a perfect blend of rich flavors and gluten-free goodness. The chocolate cookies are irresistibly chewy and entirely gluten-free, ensuring everyone can enjoy these tasty sandwiches. 

The velvety vanilla cottage cheese ice cream nestled between the cookies adds a creamy and refreshing twist to each bite. With every mouthful, you’ll experience the perfect balance of chocolatey indulgence and the smooth creaminess of cottage cheese ice cream.

Whether you’re sharing these delectable treats with loved ones or treating yourself to a moment of pure bliss, these gluten-free ice cream sandwiches will surely bring a smile to your face. 

YouTube video

Why You’ll Love These Chocolate Vanilla Cottage Cheese Ice Cream Sandwiches:

  • They’re naturally sweetened with maple syrup without any processed white sugar.
  • All the ingredients are easily digestible for a gentle tummy.
  • The simple ingredients are affordable and easy to find.
  • They’re a creative and healthy twist on a classic flavor.

Featured Superfoods

Cottage Cheese

Packed with high-quality protein, it provides essential amino acids for muscle repair and growth. Additionally, cottage cheese is a rich source of calcium, promoting strong bones and teeth, and it contains beneficial probiotics that support a healthy gut microbiome. It’s versatility, and nutrient density makes cottage cheese a fantastic addition to a balanced diet.

Juiced and zested orange on a kitchen counter.

Nuts & Nut Butters

Nuts and nut butters contain magnesium, zinc, copper, iron, and vitamin B6. They are a filling and smart substitution for nutrient-poor snacks when eaten in appropriate amounts. For example, the healthy fat in nut butter helps absorb fat-soluble vitamins A, D, E, and K. Nut butters are nutrient-dense and packed with calories and proteins.

Juiced and zested orange on a kitchen counter.

How Do You 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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.
Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 3. BLEND THE ICE CREAM

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

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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. 

Mixing cranberries into muffin batter.

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.

Mixing cranberries into muffin batter.
icon for a gentle mind that is able to process stress and anxiety in healthy and productive ways

Emotionally Satisfying Too!

Eating to nourish our minds is equally as important as nourishing our bodies. I feel emotionally satisfied when I eat my healthy gluten-free double chocolate chip cookies. It satisfies my craving for something sweet and brings me peace of mind. Because I know my family and I are eating something with clean, naturally sweet, nutritionally supercharged ingredients. And I can still enjoy one of my favorite flavors from childhood that is anti-inflammatory and easily digestible.

How to make the best gluten-free chocolate vanilla cottage cheese ice cream sandwiches with almond flour and naturally sweetened w/ maple syrup

Gluten-Free Chocolate Vanilla Cottage Cheese Ice Cream Sandwiches

How to make the best gluten-free chocolate vanilla cottage cheese ice cream sandwiches with almond flour and naturally sweetened w/ maple syrup. Then top with melted chocolate and mini chocolate chips and/or sprinkles!
5 from 1 vote
Servings 18
Prep Time 30 minutes
Total Time 4 hours 30 minutes

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

YouTube video

Nutrition

Calories: 306kcalCarbohydrates: 24gProtein: 10gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 188mgPotassium: 110mgFiber: 4gSugar: 12gVitamin A: 53IUCalcium: 100mgIron: 1mg
Keyword chocolate, cottage cheese, gluten free, ice cream, vanilla wafers
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

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