Gluten-Free Blueberry Pie Cottage Cheese Ice Cream
Ingredients
Cottage Cheese Ice Cream:
- 1-1/2 cups cottage cheese
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- pinch salt
Graham Cracker Bits:
- 3/4 cup oat flour
- 1/4 cup tapioca flour
- 2 tablespoons maple syrup
- 1 tablespoon molasses
- 1 tablespoon oil (light olive oil is my fave)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Blueberry Sauce:
- 2 cups blueberries (fresh or frozen)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 2 pinches salt
Instructions
Graham Cracker Bits:
- Combine all the ingredients food processor or the chopper cup with in immersion blender. Blend the ingredients until a dough forms.Divide the dough in half and form two balls. Spread them into two circles using the palm of your hand that are about .25″ thick. Cut score lines in the dough, creating squares that are roughly .5″x.5″ using a large knife or pastry knife.Bake at 350°F for 10-12 minutes. Allow them to cool. Then, break into individual squares.
Blueberry Sauce:
- In a small saucepan over medium heat, add the blueberries, maple syrup, lemon juice, vanilla extract, and salt. Simmer for 12 minutes or until thickened stirring every couple of minutes so it doesn't stick to the bottom of the pan. Pour into a shallow dish and store in the fridge or freezer to cool while you make the ice 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.
- Pour the blended cottage cheese mixture into a freezer-safe shallow bowl, loaf pan or dish.Drop dollops of the blueberry sauce and sprinkle in the graham cracker bits. Gently swirl with a spatula. Freeze for 2-3 hours or until solid.Remove the ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly.
Video
Notes
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.
Marbled Swirls: Gently swirl the blueberry sauce into the white ice cream mixture to maintain definitive ribbons of white and purple. Or, you can stir them together until you have an overall lavender color.
Did you make this recipe?Please let me know in the comments below how it turned out :)