Gluten-Free Strawberry Cheesecake Cottage Cheese Ice Cream Sandwiches

How to make delicious Strawberry Cheesecake Cottage Cheese Ice Cream Sandwiches w/ Gluten-Free Graham Cracker White Chocolate Chip Cookies, all naturally sweetened with maple syrup. They’re easy and fun to make with a burst of sweet and fresh flavor!

How to make delicious Strawberry Cheesecake Cottage Cheese Ice Cream Sandwiches w/ Gluten-Free Graham Cracker White Chocolate Chip Cookies all naturally sweetened with maple syrup.

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

Prepare for the most epically long recipe title: Creamy Gluten-Free Graham Cracker White Chocolate Chip Cookies Strawberry Cheesecake Cottage Cheese Ice Cream Sandwiches! A shorter name doesn’t do them justice! These mouthwatering treats are the perfect blend of creamy and crunchy, and they’re naturally sweetened with maple syrup. You can feel good knowing there are only 14 grams of sugar per ice cream sandwich.

The gluten-free graham cracker cookies provide a delicious base, with their buttery texture and subtle hint of sweetness. And let’s not forget the white chocolate chips that add a decadent touch to every bite. Sandwiched between these heavenly cookies is a luscious filling made of strawberry cheesecake cottage cheese ice cream, bringing a burst of fruity goodness and creamy richness. Each bite is like a taste of dessert heaven! And you don’t need an ice cream maker.

YouTube video

Why You’ll Love These Strawberry Cheesecake Cottage Cheese Ice Cream Sandwiches:

  • They’re naturally sweetened with maple syrup and fresh strawberries without any processed white sugar.
  • All the ingredients are easily digestible for a gentle tummy.
  • They are full of fresh, vibrant flavor
  • 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.

Oats

Oats boast a long list of health benefits, making them one of the best superfoods to eat daily. Low on the glycemic index, they’ll keep you feeling satisfied for a long time. They’re also full of minerals, protein, and soluble fiber, making them one of the most nutritious whole grains.

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.

Berries

Different varieties of berries offer slightly different health benefits; they all offer vitamins, antioxidants, and soluble fiber essential to any person’s diet. They have high antioxidant levels, vitamin K, C, and anthocyanins, enhancing the immune response. Berries are also heart-healthy and known to help prevent urinary tract issues.

Juiced and zested orange on a kitchen counter.

Ingredients & Substitutions:

GLUTEN-FREE GRAHAM CRACKER BITS:

Oat Flour: If you need an alternative to oat flour, you can use almond flour, rice flour, sorghum flour, or a gluten-free flour blend. Keep in mind that different flours might yield slightly different textures and flavors.*

Tapioca Flour: Replace tapioca flour with arrowroot flour, potato starch, or cornstarch. These starches have similar binding properties and can be used in a 1:1 ratio.*

Maple Syrup: Substitute maple syrup with honey, agave nectar, or brown rice syrup. Keep in mind that the flavor may vary slightly depending on the substitution.

Molasses: If you don’t have molasses, you can replace it with the same amount of maple syrup, honey, agave, or brown rice syrup.*

Oil: Replace extra virgin olive oil with melted coconut oil, melted butter (if not dairy-free), or any mild-flavored cooking oil you prefer.*

Vanilla Extract: Use vanilla bean paste or vanilla powder if you have them. Alternatively, you can scrape the seeds from a vanilla bean for a natural vanilla flavor.

Cinnamon: Feel free to use other warm spices like nutmeg or allspice if you don’t have cinnamon on hand.

ICE CREAM:

Fresh Strawberries: If fresh strawberries are unavailable, you can use frozen strawberries. Thaw them before blending, and adjust the sweetness as needed since frozen strawberries might be slightly less sweet.

Cottage Cheese: For a dairy-free option, use dairy-free yogurt or blended silken tofu. You can also use ricotta cheese as a potential substitute for cottage cheese.*

Honey: Replace honey with maple syrup, agave nectar, or a different liquid sweetener of your choice. Adjust the amount according to your desired level of sweetness.

Cream Cheese: For a dairy-free alternative, use vegan cream cheese or a blend of soaked cashews and water for a creamy texture.*

Lemon Juice: Lime juice can be used instead of lemon juice if you prefer or have it on hand.

Vanilla Extract: As before, vanilla bean paste, vanilla powder, or scraped vanilla bean seeds can replace vanilla extract.

Salt: You can omit the salt.

Remember that substitutions might impact the flavor, texture, and overall outcome of the recipe. It’s a good idea to experiment with small batches before making larger quantities, especially if you have dietary restrictions or specific taste preferences.

*I have not tested these substitutions and can not endorse the results.

How Do You Make Strawberry Cheesecake Cottage Cheese Ice Cream Sandwiches?

Step 1. prepare the pan

Line an 8×8″ baking pan with plastic wrap. Be sure the plastic lines the sides of the pans without any gaps or tares.

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

Step 2. BLEND THE ICE CREAM

Combine the cottage cheese, cream cheese, maple syrup, lemon juice, vanilla, and salt in a food processor or blender. Blend until smooth. Pour 2/3 of the ice cream into the prepared pan. Spread with a spatula.

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

Step 3.  add the strawberries

Dice or chop four strawberries with a knife or my favorite egg slicer.

Add the strawberries to the 1/3 of the ice cream still in the blender. Blend until smooth.

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

Step 4. layer the ice cream

Sprinkle the diced strawberries over the ice cream. Then pour and spread the remaining ice cream with the blended strawberries. Using a spoon, make small swirls in the ice cream to create a marbled effect with the white and pink ice cream colors.

Place the pan in the freezer for at least two hours or until it is firm enough to cut with a cookie cutter.

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

Step 5. make the cookies

Combine the coconut sugar and butter in a bowl and mix until smooth.

Mixing cranberries into muffin batter.

Add the egg, vanilla extract and molasses and mix until smooth.

Mixing cranberries into muffin batter.

Add the oat flour, almond flour, tapioca flour, baking soda, and salt and mix until smooth.

Mixing cranberries into muffin batter.

Stir in the white chocolate chips with a spatula. Scoop the cookie batter using either a small cookie scoop or a  medium cookie scoop, depending on how big you want your sandwiches to be. Bake at 350°F for 10 minutes or until lightly brown. Remove from the oven and cool.

Mixing cranberries into muffin batter.

Step 6 . assemble the sandwiches

Remove the ice cream from the pan using the plastic lining. If the ice cream is too firm to cut with a cookie cutter, allow it to rest on the counter for 5-15 minutes until it’s soft enough.

Choose a cookie cutter that is slightly smaller than your cookies and cut out a circle of ice cream. Press the ice cream out of the cookie cutter and onto a cookie. Gently press another cookie on top of the ice cream.

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.

Adding wet ingredients to muffin batter.
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 delicious Strawberry Cheesecake Cottage Cheese Ice Cream Sandwiches w/ Gluten-Free Graham Cracker White Chocolate Chip Cookies all naturally sweetened with maple syrup.

Gluten Free Strawberry Cheesecake Cottage Cheese Ice Cream Sandwiches

How to make delicious Strawberry Cheesecake Cottage Cheese Ice Cream Sandwiches w/ Gluten-Free Graham Cracker White Chocolate Chip Cookies, all naturally sweetened with maple syrup. They're easy and fun to make with a burst of sweet and fresh flavor!
5 from 1 vote
Servings 12
Prep Time 30 minutes
Cook Time 10 minutes

Ingredients
  

Strawberry Cheesecake Ice Cream:

  • 2 cups cottage cheese
  • 3 oz cream cheese
  • 1/3 cup maple syrup
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups strawberries (fresh or frozen)

Graham Cracker White Chocolate Chip Cookies:

  • 1/3 cup butter
  • 2/3 cup coconut sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons molasses
  • 1-1/4 cups oat flour
  • 1 cup almond flour
  • 1/4 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup white chocolate chips

Instructions
 

  • Line an 8×8" baking pan with plastic wrap. Be sure the plastic lines the sides of the pans without any gaps or tares.
  • Combine the cottage cheese, cream cheese, maple syrup, lemon juice, vanilla, and salt in a food processor or blender. Blend until smooth. Pour 2/3 of the ice cream into the prepared pan. Spread with a spatula.
  • Dice or chop four strawberries with a knife or my favorite egg slicer.
    Add the strawberries to the 1/3 of the ice cream still in the blender. Blend until smooth. 
  • Sprinkle the diced strawberries over the ice cream. Then pour and spread the remaining ice cream with the blended strawberries. Using a spoon, make small swirls in the ice cream to create a marbled effect with the white and pink ice cream colors.
    Place the pan in the freezer for at least two hours or until it is firm enough to cut with a cookie cutter.

Graham Cracker Cookies:

  • Combine the coconut sugar and butter in a bowl and mix until smooth.
  • Add the egg, vanilla extract and molasses and mix until smooth.
  • Add the oat flour, almond flour, tapioca flour, baking soda, and salt and mix until smooth. 
  • Stir in the white chocolate chips with a spatula. Scoop the cookie batter using either a small cookie scoop or a  medium cookie scoop, depending on how big you want your sandwiches to be. Bake at 350°F for 10 minutes or until lightly brown. Remove from the oven and cool.

Assemble the Sandwiches:

  • Remove the ice cream from the pan using the plastic lining. If the ice cream is too firm to cut with a cookie cutter, allow it to rest on the counter for 5-15 minutes until it's soft enough.
    Choose a cookie cutter that is slightly smaller than your cookies and cut out a circle of ice cream. Press the ice cream out of the cookie cutter and onto a cookie. Gently press another cookie on top of the ice cream. 
    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: 244kcalCarbohydrates: 25gProtein: 8gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 27mgSodium: 288mgPotassium: 165mgFiber: 2gSugar: 14gVitamin A: 230IUVitamin C: 22mgCalcium: 86mgIron: 1mg
Keyword cheesecake, cottage cheese, gluten free, graham cracker, ice cream, sandwich, strawberries
Did you make this recipe?Please let me know in the comments below how it turned out 🙂
5 from 1 vote (1 rating without comment)

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