The best creamy strawberry cheesecake cottage cheese ice cream is naturally sweetened with honey and fresh strawberries. Also learn how to make gluten-free graham cracker bits that taste like a real cheesecake crust!
When I heard you could make homemade ice cream using cottage cheese, I was definitely skeptical. But now that I’ve tried it, I am a believer!! And you need to try it too! I’ve elevated Cottage Cheese Ice Cream to Strawberry Cheesecake Ice Cream. I also show you how to make gluten-free graham cracker crust bits that tasted just like cheesecake crust. And, oh, is it heavenly!!
Like me, you might be wondering if it’s healthier than traditional ice cream. At the end of this post, I share my conclusion and delicious recipe details.
Why You’ll Love This Strawberry Cheescake Cottage Cheese Ice Cream
- It’s naturally sweetened with honey, maple syrup, and fresh strawberries without any processed white sugar.
- All the ingredients are easily digestible for a gentle tummy.
- It’s super quick and easy to make.
- The simple ingredients are affordable and easy to find.
Ingredients & Substitutions
GLUTEN-FREE GRAHAM CRACKER BITS:
Oat Flour: If you need an alternative to oat flour, you can use almond flour, rice flour, sorghum flour, or a gluten-free flour blend. Keep in mind that different flours might yield slightly different textures and flavors.*
Tapioca Flour: Replace tapioca flour with arrowroot flour, potato starch, or cornstarch. These starches have similar binding properties and can be used in a 1:1 ratio.*
Maple Syrup: Substitute maple syrup with honey, agave nectar, or brown rice syrup. Keep in mind that the flavor may vary slightly depending on the substitution.
Molasses: If you don’t have molasses, you can replace it with the same amount of maple syrup, honey, agave, or brown rice syrup.*
Oil: Replace extra virgin olive oil with melted coconut oil, melted butter (if not dairy-free), or any mild-flavored cooking oil you prefer.*
Vanilla Extract: Use vanilla bean paste or vanilla powder if you have them. Alternatively, you can scrape the seeds from a vanilla bean for a natural vanilla flavor.
Cinnamon: Feel free to use other warm spices like nutmeg or allspice if you don’t have cinnamon on hand.
ICE CREAM:
Fresh Strawberries: If fresh strawberries are unavailable, you can use frozen strawberries. Thaw them before blending, and adjust the sweetness as needed since frozen strawberries might be slightly less sweet.
Cottage Cheese: For a dairy-free option, use dairy-free yogurt or blended silken tofu. You can also use ricotta cheese as a potential substitute for cottage cheese.*
Honey: Replace honey with maple syrup, agave nectar, or a different liquid sweetener of your choice. Adjust the amount according to your desired level of sweetness.
Cream Cheese: For a dairy-free alternative, use vegan cream cheese or a blend of soaked cashews and water for a creamy texture.*
Lemon Juice: Lime juice can be used instead of lemon juice if you prefer or have it on hand.
Vanilla Extract: As before, vanilla bean paste, vanilla powder, or scraped vanilla bean seeds can replace vanilla extract.
Salt: You can omit the salt.
Remember that substitutions might impact the flavor, texture, and overall outcome of the recipe. It’s a good idea to experiment with small batches before making larger quantities, especially if you have dietary restrictions or specific taste preferences.
*I have not tested these substitutions and can not endorse the results.
The best creamy strawberry cheesecake cottage cheese ice cream is naturally sweetened with honey and fresh strawberries. Also learn how to make gluten-free graham cracker bits that taste like a real cheesecake crust!
DURATION :
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:
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Combine all the ingredients in my favorite food chopper or food processor. Blend the ingredients until a dough forms.
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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.
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Cut score lines in the dough, creating squares that are roughly .25″x.25″ using a large knife or pastry knife.
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Bake at 350ºF for 10-12 minutes. Allow them to cool. Then break into individual squares.
Ice Cream:
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Combine the cottage cheese, cream cheese, honey, lemon juice, vanilla, and salt in a mixer or the cup from a Nutribullet. Blend until smooth.
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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.
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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.
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Spread the graham cracker crust bits over the ice cream.
Then dice about three strawberries and spread them over the ice cream.
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Gently stir the ice cream with a spatula to create a marbling effect with the pink and white ice cream.
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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.
