Peach Cottage Cheese Ice Cream (No-Churn + Pie Bits)
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Love peach pie? Then you need to try this easy homemade peach pie ice cream made with cottage cheese! Naturally sweetened with honey and maple syrup, this ice cream has a creamy texture without the need for an ice cream maker. Plus, gluten-free graham cracker bits add a delicious pie crust crunch.
I tested this recipe many times to get the texture and flavor just right. The store-bought gluten-free graham crackers I tried were either sandy or bland, so I made my own — and they turned out so good and they’re really fun and easy to make.
Why You’ll Love My Peach Pie Ice Cream with Cottage Cheese
- No Ice Cream Maker Required: Enjoy creamy, homemade ice cream without special equipment.
- High-Protein Treat: Made with cottage cheese, this ice cream is packed with protein.
- Naturally Sweetened: Using honey and maple syrup, it’s sweet without any refined sugar.
- Peach Pie Vibes: Gluten-free graham cracker bits bring that pie crust flavor to every bite.
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.
My Expert Recipe Tips
Graham Cracker Crust Bits:
Texture: You want these to be nice and crunchy with a little crumble. Bake them longer for extra crispiness, or a bit shorter if you like them softer.
Cutting: I like to score the dough with a large knife before baking so I get small, even little squares (around ¼-inch).
Cooling: Let them cool completely — they’ll firm up as they cool and get that perfect bite.
Ice Cream:
Marbling: When you swirl in the peach, go easy so you get that pretty marbled look instead of mixing it all together.
Freezing: Freeze for at least two hours until it’s set. If it gets too hard, just let it sit out for 10–15 minutes before scooping.
Delicious Serving Suggestions
- Top with Fresh Peaches: Enhance the peach flavor with extra slices of fresh peaches on top.
- Drizzle with Honey: Add a touch more sweetness by drizzling a little extra honey before serving.
- Garnish with Whipped Cream: A dollop of whipped cream makes this feel even more like a classic peach pie.
- Serve in Waffle Cones: For an extra fun twist, serve this ice cream in gluten-free waffle cones!
Frequently Asked Questions
Peach Cottage Cheese Ice Cream (No-Churn + Pie Bits)
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.
Video
Nutrition
Important Disclaimer
This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.
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