Gluten-Free Peach Pie Ice Cream w/ Cottage Cheese
How to make fresh peach pie ice cream with cottage cheese, peaches, vanilla, gluten-free graham cracker pie crust bits, and naturally sweetened with honey. It is high-protein, flavor-rich, and a peach-lover’s dream!
When I heard you could make homemade ice cream using cottage cheese, I was definitely skeptical. But now that I’ve tried it, I am a believer!! And you need to try it too!
I’ve turned fresh peach pie into a high-protein homemade peach pie ice cream with cottage cheese. Yes, cottage cheese gives this nutrient-dense dessert a rich, creamy texture naturally sweetened with honey and maple syrup. I’ve added the delicious flavor of a pie crust with my homemade gluten-free graham cracker bits that take this ice cream to another level!
If you haven’t tried cottage cheese cream yet and love peach pie, this recipe is for you. You don’t need an ice cream maker, and it’s ready to enjoy in 2 hours.
Why You’ll Love My Peach Pie Ice Cream with Cottage Cheese:
- It’s naturally sweetened with honey, and peaches without any processed white sugar.
- All the ingredients are easily digestible for a gentle tummy.
- It’s super quick and easy to make.
- The simple ingredients are affordable and easy to find.
Ingredients & Substitutions
Here is everything you need to make the best-tasting gluten-free peach pie ice cream w/ cottage cheese recipe:
Cottage Cheese: If you prefer a different dairy or non-dairy base, you can use Greek yogurt or coconut yogurt for a creamy texture. For a vegan option, try cashew or almond milk-based yogurt.
Honey: Substitute honey with agave nectar, maple syrup, or brown rice syrup for a vegan version. Adjust the quantity to taste.
Maple Syrup: If you’re not using honey and prefer an alternative sweetener, maple syrup works well. You can also use date syrup or brown rice syrup.
Oat Flour: Oat flour is a common gluten-free option, but if you need to avoid oats, you can use a certified gluten-free graham cracker crumb or cracker substitute like almond flour.
Tapioca Flour: To replace tapioca flour, you can use arrowroot flour or cornstarch for thickening the graham cracker bits.
Molasses: Molasses adds a rich, dark flavor. If you don’t have molasses, you can use blackstrap molasses or skip it if you want to reduce the sweetness.
Oil: Extra virgin olive oil is a great choice, but you can also use melted coconut oil or a neutral vegetable oil like canola or grapeseed oil.
Cinnamon: Feel free to experiment with spices like nutmeg or cardamom to add different flavor dimensions to the graham cracker bits.
How to Make My Homemade Peach Ice Cream with Cottage Cheese
Step 1: Premake the Graham Cracker Bits
Combine all the ingredients in my favorite food chopper or food processor. Blend the ingredients until a dough forms.
Step 2: Form the Bits
Divide the dough in half and form two balls. Spread them into two circles using the palm of your hand that are about .25″ thick.
Cut score lines in the dough, creating squares that are roughly .25″x.25″ using a large knife or pastry knife.
Bake at 350 degrees for 10-12 minutes. Allow them to cool. Then break into individual squares.
Step 3: Blend the Ice Cream
Combine the cottage cheese, honey, vanilla, and salt in a blender or food processor. Blend until smooth.
Step 4: Pour the Ice Cream
Pour roughly 2/3 of the ice cream into a shallow dish or pan. This will allow the ice cream to cool and thaw more quickly.
Step 5: Blend the Peaches
Add the peaches to 1/3 of the ice cream still in the food processor. Blend until smooth. Then pour over the ice cream layer in the pan.
Step 6: Add the Toppings
Spread the graham cracker crust bits over the ice cream.
Gently stir the ice cream with a spatula to create a marbling effect with the peach and white ice cream.
Step 7: Freeze and Enjoy!
Place the ice cream in the freezer for at least two hours or until it is firm. Then remove the ice cream and enjoy! If it is too hard to scoop, allow it to cool on the counter for 10-15 minutes until slightly thawed.
No-churn Cottage Cheese Peach Pie Ice Cream Recipe Notes
Graham Cracker Crust Bits:
Crust Texture: The graham cracker crust bits should be crunchy and crumbly. You can adjust the texture by controlling the thickness when spreading the dough and by baking time. Shorter baking times result in a softer texture, while longer baking times create a crisper crust.
Scoring the Dough: To create even squares when cutting the baked crust, you can use a pastry knife or a large knife. Make sure the squares are small, about 0.25″x0.25″, to achieve bite-sized bits.
Cooling: Allow the baked crust bits to cool before using them in the ice cream. They will become firmer as they cool.
Ice Cream:
Cottage Cheese: If you’re not a fan of cottage cheese or prefer an alternative, Greek yogurt or a dairy-free yogurt can be substituted for a creamy, high-protein base.
Blending: Blend the ice cream base until it’s smooth and creamy. This ensures that the cottage cheese (or alternative base) is fully incorporated, resulting in a silky texture.
Marbling: When marbling the peach and white ice cream, be gentle to create a visually appealing marbled effect. Stirring too vigorously can blend the two components together.
Freezing Time: Allow the ice cream to freeze for at least two hours, or until it becomes firm. If it’s too hard to scoop, let it sit at room temperature for 10-15 minutes to soften slightly.
Serving Suggestions:
You can experiment with different fruits and flavors. Consider adding cinnamon, nutmeg, or cardamom to the ice cream base for a unique twist.
Peach Pie Cottage Cheese Ice Cream
Ingredients
Ice Cream:
- 2 peaches
- 1-1/2 cups cottage cheese
- 1/3 cup honey
- 1 tablespoon maple syrup
- 2 teaspoons vanilla
- 1/4 teaspoon salt
Gluten Free Graham Cracker Bits:
- 3/4 cup oat flour
- 1/4 cup tapioca flour
- 2 tablespoons maple syrup
- 1 tablespoon molasses
- 1 tablespoon oil (extra virgin olive oil is my fave)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
Graham Cracker Crust Bits:
- Combine all the ingredients in my favorite food chopper or food processor. Blend the ingredients until a dough forms.
- Divide the dough in half and form two balls. Spread them into two circles using the palm of your hand that are about .25" thick.
- Cut score lines in the dough, creating squares that are roughly .25"x.25" using a large knife or pastry knife.
- Bake at 350ºF for 10-12 minutes. Allow them to cool. Then break into individual squares.
Ice Cream:
- Combine the cottage cheese, honey, vanilla, and salt in a blender or food processor. Blend until smooth.
- Pour roughly 2/3 of the ice cream into a shallow dish or pan. This will allow the ice cream to cool and thaw more quickly.
- Add the peaches to 1/3 of the ice cream still in the food processor. Blend until smooth. Then pour over the ice cream layer in the pan.
- Spread the graham cracker crust bits over the ice cream. Gently stir the ice cream with a spatula to create a marbling effect with the peach and white ice cream.
- Place the ice cream in the freezer for at least two hours or until it is firm. Then remove the ice cream and enjoy! If it is too hard to scoop, allow it to cool on the counter for 10-15 minutes until slightly thawed.
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