Gluten-Free Salted Caramel Banana Cottage Cheese Ice Cream
Ingredients
Vanilla Wafer Cookie Bits
- 3/4 cup almond flour
- 2 tablespoons tapioca flour
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon oil (extra light olive oil is my fave)
- 1/4 teaspoon almond extract
- pinch salt
Salted Caramel Almond Butter Sauce
- 1/4 cup almond butter
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- dash salt
Cottage Cheese Ice Cream
- 1-1/2 cups cottage cheese
- 2 ripe bananas
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Vanilla Wafer Cookie Bits
- Preheat oven to 350ºF
- Combine all the ingredients in a small bowl. Blend the ingredients with a spatula until a dough forms. To determine whether your dough is dry enough, break off a tablespoon-sized ball and try rolling it in your hands. If it's too wet to roll, mix in 1 tablespoon of almond flour until you reach a dry enough consistency to roll a dough ball.
- Continue forming dough balls and flatten them into cookie shapes on a piece of parchment paper. You may need to rub some butter on the palms of your hands so the dough doesn't stick to them. Press the cookies to about .25" thickness. They don't have to look perfect since they will be broken up into pieces in the ice cream.
- Bake at 350 degrees for 13 minutes. Allow them to cool.
Salted Caramel Almond Butter Sauce
- Combine the ingredients in a small bowl. Mix with a fork until blended.
Cottage Cheese Ice Cream
- Combine the cottage cheese, bananas, maple syrup, vanilla, and salt in a mixer or the cup from a Nutribullet. Blend until smooth.
- Pour the ice cream into a shallow dish or pan. This will allow the ice cream to cool and thaw more quickly.
- Break the vanilla wafer cookies into small pieces and sprinkle over the ice cream. Then drip the salted caramel sauce across the top of the ice cream.Sprinkle a dash of coarse salt over the ice cream.Gently stir the ice cream with a spatula to dunk the cookie pieces and caramel sauce to create a marbled pattern.
- 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
Did you make this recipe?Please let me know in the comments below how it turned out :)