Best Cottage Cheese Cookies and Cream Ice Cream GF
Cottage Cheese Cookies and Cream Ice Cream combines cottage cheese, maple syrup, and vanilla with gluten-free chocolate cookies. The cookies are made with almond flour, and the filling features white chocolate and cashew butter. This version of the viral cottage cheese ice cream is a fun, delicious treat!
What type of cottage cheese should I use in cottage cheese ice cream?
You want to use a plain, full-fat or double-cream variety for the best texture and flavor. It’ll blend up super smooth and creamy, just like classic ice cream!
Why You’ll Love This Cookies n Cream Cottage Cheese Ice Cream Recipe
- Fun to Make: This recipe brings a fun twist to homemade ice cream with a simple process and creative ingredients.
- Wholesome Ingredients: Made with cottage cheese, almond flour, and maple syrup, it’s an indulgence using clean, natural ingredients.
- Customizable: Use homemade or store-bought cookies to suit your schedule and personal preferences.
- Viral Recipe Trend: It’s a delicious way to join the viral cottage cheese ice cream trend with your own creative spin!
Ingredients & Substitutions
Here is everything you need to make the best-tasting cookies and cream cottage cheese ice cream:
Cottage Cheese: You can use your favorite type of cottage cheese. I recommend using full-fat cottage cheese or whole-milk cottage cheese for a creamier, thick texture. Greek yogurt or a dairy-free yogurt alternative can be used for a similar texture and flavor.
Chocolate Chips: You can use semi-sweet chocolate chips, dark chocolate chips, mini-chocolate chips, chocolate sprinkles, or shaved chocolate.
Maple Syrup: Honey, agave syrup, or any other liquid sweetener can be used.
Vanilla Extract: Use any other flavor extract or skip it for a different flavor profile.
Salt: Omit if you prefer to reduce sodium intake.
Gluten-Free Oreo Cookies
Oreo Cookies: You can use any chocolate sandwich cookies. I recommend my homemade gluten-free Oreo cookie. You can also use storebought gluten-free Oreo cookies.
Almond flour: You can substitute other gluten-free flours, such as oat flour, brown rice flour, or quinoa flour.*
Tapioca flour: This flour helps to bind the cookies and give them a chewy texture. You can substitute cornstarch or potato starch.
Maple syrup: You can substitute other liquid sweeteners, such as agave syrup, brown rice syrup, or coconut sugar.*
Cocoa powder: You can use unsweetened or sweetened cocoa powder.
Coconut oil: You can substitute another vegetable oil, such as olive oil or avocado oil.*
Vanilla extract: You can substitute another extract, such as almond extract or peppermint extract.
Cinnamon: You can omit the cinnamon if you don’t like it.
Salt: You can omit the salt if you prefer.
White chocolate chips: You can substitute another type of chocolate chips, such as semisweet chocolate chips or milk chocolate chips.
Cashew butter: You can substitute another nut butter, such as almond butter or peanut butter.
*I have not tested this substitution.
How to Make My No-Churn Cookies and Cream Ice Cream with Cottage Cheese and Chocolate Chips Recipe
Here are easy, detailed, step-by-step instructions for the best way to make homemade ice cream with chocolate sandwich cookies and chocolate chips. They’re also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Gluten-Free Oreo Cookies
Making your own Oreo cookies is optional. You can also use store-bought chocolate sandwich cookies.
Preheat your oven to 350°F.
Combine the almond flour, tapioca flour, maple syrup, cocoa powder, coconut oil, vanilla extract, cinnamon, and salt in an upright mixer, mixing bowl, or food processor. Mix until well blended.
Roll the dough to 1/4″ thickness between two sheets of parchment paper. Cut out circular cookies with a cookie cutter and place them on a parchment-lined cookie sheet.
Optional: You can add a decorative stamp using the next smaller size in this nested cookie cutter set. Lightly press the scalloped edge of the cookie cutter centered on each cookie. Then poke a small hole in the center of each cookie.
Bake the cookies for 10-12 minutes.
Combine the white chocolate chips and 1/2 teaspoon coconut oil in a microwave-safe bowl and heat in 20-25 second intervals, stirring in between until melted. Stir in the cashew butter until well combined. Allow to cool slightly, and then pour into a piping bag and pipe onto one-half of the cookies. Allow to set until the cream is slightly firm but still tacky. Then, gently press the remaining half of the cookies on top. You can leave the cookies on the counter to harden or set them in the fridge to speed it up.
Step 2: Make the Homemade Cottage Cheese Ice Cream
In a high-speed blender, food processor, or immersion blender, blend the cottage cheese, maple syrup, vanilla extract, and salt until smooth.
Step 3: Assemble the Cookies and Cream Ice Cream
Spread the ice cream in a shallow dish, bowl, or loaf pan. Roughly chop 6-8 homemade oreo cookies and spread over the ice cream.
Fold in the chocolate chips with a spatula.
Cover the container and freeze for at least 2-3 hours or until firm.
Remove the ice cream from the freezer and let it sit at room temperature for a few minutes to let the ice cream thaw.
Scoop the ice cream into bowls or cones and enjoy!
Homemade Cookies and Cream Cottage Cheese Ice Cream Recipe Notes
Cookie Dough Texture: The cookie dough should be dry enough that you can roll a ball in your hand without it sticking. Add more almond flour or milk to adjust to the right consistency.
Cottage Cheese Texture: Blend the cottage cheese until smooth to ensure a creamy ice cream texture. Some small curds are okay and can add a nice texture to the ice cream.
Sweetness Level: Adjust the amount of maple syrup or sweetener to taste. You can also use sugar-free or low-calorie sweeteners if preferred.
Additional Favorite Ice Cream Flavor Combinations
Here are some different variations for more sweet treats with higher protein content:
You can add these additional flavor combos or your favorite toppings to the vanilla ice cream with cottage cheese base.
Chocolate Peanut Butter Cottage Cheese Ice Cream: cocoa powder, natural peanut butter and chocolate chips.
Strawberry Cheesecake Cottage Cheese Ice Cream: frozen or fresh strawberries or fresh fruits, cream cheese and crushed graham crackers
Carrot Cake Cottage Cheese Ice Cream: Use a carrot cake mug cake cubes, cream cheese frosting with lemon juice, and add pumpkin pie spice to the cottage cheese mixture.
Banana Salted Caramel Cottage Cheese Ice Cream: fresh banana, and almond butter.
Do you love homemade ice cream? Check out more of my easy 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
Best Cottage Cheese Cookies and Cream Ice Cream GF Recipe
Ingredients
Cottage Cheese Ice Cream:
- 1-1/2 cups cottage cheese
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 pinches salt
- 1/4 cup mini chocolate chips
- 6 oreo cookies
Gluten-Free Homemade Oreos:
- 1-1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
- 2 tablespoons coconut oil (melted)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Oreo Cookie Cream Filling:
- 2/3 cup white chocolate chip
- 3 tablespoons cashew butter
- 1/2 teaspoon coconut oil
Instructions
Homemade Oreo Cookies:
- Making your own Oreo cookies is optional. You can also use store-bought chocolate sandwich cookies.Preheat your oven to 350°F.Combine the almond flour, tapioca flour, maple syrup, cocoa powder, coconut oil, vanilla extract, cinnamon, and salt in an upright mixer, mixing bowl, or food processor. Mix until well blended. Roll the dough to 1/4" thickness between two sheets of parchment paper. Cut out circular cookies with a cookie cutter and place them on a parchment-lined cookie sheet. Optional: You can add a decorative stamp using the next smaller size in this nested cookie cutter set. Lightly press the scalloped edge of the cookie cutter centered on each cookie. Then poke a small hole in the center of each cookie.Bake the cookies for 10-12 minutes. Combine the white chocolate chips and 1/2 teaspoon coconut oil in a microwave-safe bowl and heat in 20-25 second intervals, stirring in between until melted. Stir in the cashew butter until well combined. Allow to cool slightly, and then pour into a piping bag and pipe onto one-half of the cookies. Allow to set until the cream is slightly firm but still tacky. Then, gently press the remaining half of the cookies on top. You can leave the cookies on the counter to harden or set them in the fridge to speed it up.
Cookies and Cream Cottage Cheese Ice Cream:
- In a high-speed blender, food processor, or immersion blender, blend the cottage cheese, maple syrup, vanilla extract, and salt until smooth. Spread the ice cream in a shallow dish, bowl, or loaf pan. Roughly chop 6-8 homemade oreo cookies and spread over the ice cream. Fold in the chocolate chips with a spatula.Cover the container and freeze for at least 2-3 hours or until firm.Remove the ice cream from the freezer and let it sit at room temperature for a few minutes to let the ice cream thaw.Scoop the ice cream into bowls or cones and enjoy!
Video
Made this last night and it was a hit!! We made the gluten free Oreos too and we love that they are healthier!!!
Thank you for the review, Katie! We LOVE the oreos, too!!
I’m so excited to share this healthy and delicious recipe with you! It’s one of my favorites and I hope you love it, too 🙂
For someone that is gluten free, it’s so satisfying I can still have this as a treat, thanks for this!
Yay, Gardenia! I’m so glad you can find joy with this recipe 🙂