Strawberry Cheesecake Cottage Cheese Ice Cream Sandwiches
My Strawberry Cheesecake Cottage Cheese Ice Cream Sandwiches combine creamy cottage cheese and cream cheese with fresh strawberries and maple syrup for a velvety, naturally sweetened ice cream. Sandwiched between chewy graham cracker cookies made with oat and almond flours, butter, coconut sugar, and white chocolate chips, these treats are simply irresistible!
When you’re looking for the perfect dessert to satisfy your sweet tooth without the fuss, my Strawberry Cheesecake Cottage Cheese Ice Cream Sandwiches are the answer. What makes this recipe special for me is how the creamy cottage cheese ice cream pairs perfectly with the chewy, gluten-free graham cracker cookies. I’ve made these sandwiches countless times, and every time they bring a smile to my family’s faces—it’s the go-to treat we can all agree on.
The combination of cottage cheese and cream cheese in the ice cream creates a smooth, velvety texture that’s so refreshing, and the natural sweetness from the strawberries and maple syrup really shines through. The graham cracker cookies have that perfect balance of chewiness and crunch, made with butter, coconut sugar, oat and almond flours, and a hint of molasses. And let’s not forget the white chocolate chips that take it up a notch! It’s simple, wholesome, and filled with flavor—an easy-to-make dessert that feels like a treat but without the over-the-top indulgence.
This recipe is one I come back to time and time again because it’s not just delicious, it’s also made with ingredients I feel good about, and I know you’ll love it just as much!
Why You’ll Love These Strawberry Cheesecake Cottage Cheese Ice Cream Sandwiches
- Creamy and refreshing: The cottage cheese and cream cheese blend creates a smooth, velvety ice cream that’s naturally sweetened and satisfying.
- Gluten-free goodness: Made with oat and almond flours, these cookies are chewy, delicious, and perfect for anyone avoiding gluten.
- Easy to make: This simple recipe takes no time to prepare, yet looks and tastes like a treat you’d find at a bakery.
- Perfect flavor balance: The sweetness of fresh strawberries and maple syrup perfectly complements the white chocolate chips in the graham cracker cookies.
Ingredients & Substitutions
Here is everything you need to make the best homemade strawberry ice cream cookie sandwiches recipe:
Cottage Cheese: You can substitute with Greek yogurt for a slightly tangier flavor and creamy texture. It will still offer a high-protein base.
Cream Cheese: If you want a dairy-free option, use a plant-based cream cheese alternative. Coconut cream can also add a rich, creamy texture.
Maple Syrup: Honey or agave syrup can be used in place of maple syrup for a different natural sweetness.
Lemon Juice: Swap with lime juice for a similar tangy flavor. You can also use apple cider vinegar in a pinch.
Strawberries: Feel free to use raspberries, blueberries, or even peaches instead of strawberries for a fruity twist.
Butter: Substitute with coconut oil or a plant-based butter for a dairy-free option in the cookie dough.
Coconut Sugar: Brown sugar or date sugar can replace coconut sugar without affecting the sweetness level or flavor too much.
Oat Flour: Use all-purpose gluten-free flour or cassava flour if you don’t have oat flour on hand. Both will give you a nice texture in the cookies.
Almond Flour: You can use sunflower seed flour or cashew flour for a nut-free alternative.
Tapioca Flour: Cornstarch or arrowroot powder work well as substitutes for tapioca flour to achieve a similar chewy texture.
White Chocolate Chips: You can replace these with dark chocolate chips, dairy-free white chocolate chips, or even chopped nuts for a crunchy variation.
How to 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.
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.
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.
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.
Step 5: Make the 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.
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.
Expert Recipe Tips
- Use fresh or frozen strawberries: Both fresh and frozen strawberries work well in this recipe. If using frozen, make sure to thaw them slightly before blending.
- Make-ahead option: You can prepare the cookies and ice cream a day in advance and assemble the sandwiches when you’re ready to enjoy or serve them.
- Let the ice cream soften: If the ice cream is too firm to cut, allow it to rest on the counter for a few minutes until it’s soft enough to easily use a cookie cutter.
- Customize cookie size: You can adjust the size of the cookies by using a smaller or larger cookie scoop, depending on how big or small you want your ice cream sandwiches to be.
- Get creative with flavors: If you want a fun variation, add some cocoa powder to the cookie dough or even a hint of cinnamon for a different flavor profile.
Delicious Serving Suggestions
- Classic treat for summer parties: Serve these gluten-free ice cream sandwiches as a refreshing dessert at your next backyard barbecue or summer gathering.
- Perfect after-dinner indulgence: Enjoy one of these creamy ice cream sandwiches as a light, satisfying treat after dinner, perfect for cooling off on warm nights.
- Fun twist for kids’ birthdays: These strawberry cheesecake ice cream sandwiches are fun, colorful, and easy to eat, making them a hit at any kid’s birthday party or special occasion.
- Dessert with coffee or tea: Pair your ice cream sandwich with a cup of coffee or tea for an indulgent yet balanced dessert that’s great for any afternoon pick-me-up.
- Frozen snack on the go: Wrap these sandwiches individually in parchment paper for a grab-and-go frozen treat to enjoy anytime you’re craving something sweet.
- Top with extra toppings: For added flair, drizzle with melted dark chocolate or sprinkle with crushed graham crackers or nuts right before serving to enhance the presentation.
- Create a dessert platter: Display these ice cream sandwiches on a tray alongside fresh fruit, whipped cream, and additional cookies for a fun dessert platter at gatherings.
Do you love homemade ice cream? Check out more of my easy and healthier 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
Strawberry Cheesecake Cottage Cheese Ice Cream Sandwiches
Equipment
- 1 8×8" pan
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.
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