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–+ servings

Best Cottage Cheese Cookies and Cream Ice Cream GF Recipe

Gentle Tummy
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Ingredients
  

Cottage Cheese Ice Cream:

Gluten-Free Homemade Oreos:

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

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.
Did you make this recipe?Please let me know in the comments below how it turned out :)