Strawberry Cheesecake Cottage Cheese Ice Cream
Ingredients
Gluten Free Graham Cracker Bits:
- 3/4 cup oat flour
- 1/4 cup tapioca flour
- 2 tablespoons maple syrup
- 1 tablespoon molasses
- 1 tablespoon oil (extra virgin olive oil is my fave)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Ice Cream:
- 2 cups fresh strawberry
- 1-1/2 cups cottage cheese
- 1/3 cup honey
- 3 tablespoons cream cheese
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Instructions
Graham Cracker Crust Bits:
- Combine all the ingredients in my favorite food chopper or food processor. 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 .25"x.25" using a large knife or pastry knife.
- Bake at 350ºF for 10-12 minutes. Allow them to cool. Then break into individual squares.
Ice Cream:
- Combine the cottage cheese, cream cheese, honey, lemon juice, vanilla, and salt in a mixer or the cup from a Nutribullet. Blend until smooth.
- Pour roughly 2/3 of the ice cream into a shallow dish or pan. This will allow the ice cream to cool and thaw more quickly.
- Add the strawberries to the 1/3 of the ice cream still in the blender cup. Blend until smooth. Then pour over the ice cream layer in the pan.
- Spread the graham cracker crust bits over the ice cream. Then dice about three strawberries and spread them over the ice cream.
- Gently stir the ice cream with a spatula to create a marbling effect with the pink and white ice cream.
- 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 :)