Trending: Gluten-Free Chocolate Vanilla Cottage Cheese Ice Cream Sandwiches

Ingredients

• 2 cups Almond Flour (fine, sifted)
• 0.66 cups Tapioca Flour (also called tapioca starch)
• 0.25 cups Cocoa Powder (unsweetened)
• 0.25 cups Coconut Oil (liquid, melted)
• 0.25 cups Maple Syrup (pure, grade A)
• 2 tablespoons Coconut Sugar (packed)
• 2 teaspoons Vanilla Extract (pure extract)
• 0.5 teaspoons Salt (fine sea salt)
• 24 ounces Cottage Cheese (low‑fat or non‑fat, any curd size)
• 0.33 cups Maple Syrup (for the ice‑cream base)
• 2 teaspoons Vanilla Extract (for the ice‑cream base)
• 0.25 teaspoons Salt (for the ice‑cream base)
• 1 cup Chocolate Chips (semi‑sweet or dark, meltable)
• 1 tablespoon Coconut Oil (for chocolate melt, optional extra for shine)
• as needed Non‑Stick Spray (Coconut Oil) (for greasing pan edges)

Instructions

1. Make Cookie Dough

   In a mixing bowl combine almond flour, tapioca flour, cocoa powder, coconut oil, maple syrup, coconut sugar, vanilla extract, and salt. Mix until the mixture forms a cohesive ball that holds together when pressed.

   Time: PT10M

2. Prepare Pan and Parchment

   Cut a square of parchment paper slightly larger than the 8×8 inch pan. Place the parchment in the pan, fold up the edges, then flip the pan over and set it on a flat surface. Lightly spray the parchment edges with coconut‑oil non‑stick spray.

   Time: PT5M

3. Press First Cookie Layer

   Divide the dough in half. Press one half evenly into the bottom of the prepared pan, pushing the dough into all corners to create a uniform 1/4‑inch thick layer.

   Time: PT5M

4. Bake First Layer

   Place the pan in a pre‑heated oven and bake at 350°F for 10 minutes, or until the edges are set and the surface looks dry.

   Time: PT10M

   Temperature: 350°F

5. Bake Second Layer (if using one pan)

   Remove the first layer, let it cool slightly, then press the remaining dough into the pan and bake again at 350°F for another 10 minutes.

   Time: PT10M

   Temperature: 350°F

6. Blend Cottage Cheese Ice Cream Base

   While the cookies bake, place the cottage cheese, 1/3 cup maple syrup, 2 tsp vanilla extract, and 1/4 tsp salt into a blender or food processor. Blend on high for 1–2 minutes until completely smooth, stopping to scrape down the sides as needed.

   Time: PT5M

7. Taste and Adjust Sweetness

   Taste the blended ice‑cream base; if you prefer it sweeter, add an additional 1–2 tablespoons maple syrup and blend briefly.

   Time: PT2M

8. Assemble Sandwiches

   Place the first baked cookie layer (still on parchment) into a clean pan. Pour the cottage‑cheese ice‑cream over it, spreading gently with a spatula. Fold the parchment corners as described to create a neat square, then place the second cookie layer on top and press lightly to seal.

   Time: PT10M

9. Freeze Assembled Block

   Cover the pan with plastic wrap and place it in the freezer for at least 2–3 hours, or until completely solid.

   Time: PT0M

   Temperature: 0°F

10. Melt Chocolate Coating

    Combine 1 cup chocolate chips and 1 tbsp coconut oil in a microwave‑safe bowl. Microwave 30 seconds, stir, then microwave another 20 seconds until fully melted and glossy.

    Time: PT2M

11. Cut Frozen Sandwich Block

    Remove the frozen block from the pan. Using a sharp knife, cut the block into 18 equal rectangles (or your preferred size) by first scoring thirds, then halves, then individual pieces.

    Time: PT5M

12. Dip or Drizzle Chocolate

    Either dip each sandwich briefly into the melted chocolate, letting excess drip off, or drizzle chocolate over the tops using a squeeze bottle. Sprinkle with chocolate chips or sprinkles while the coating is still wet.

    Time: PT5M

Nutrition Facts

Calories

204

Protein

3.8 g

Carbohydrates

11 g

Fat

11 g

Fiber

2 g

Ingredient Substitutions

• Instead of Almond Flour: Hazelnut flour, Sunflower seed flour
• Instead of Tapioca Flour: Arrowroot powder, Cornstarch
• Instead of Cocoa Powder: Dutch‑process cocoa, Carob powder
• Instead of Coconut Oil: Olive oil, Melted butter
• Instead of Maple Syrup: Honey, Agave nectar
• Instead of Coconut Sugar: Brown sugar, Palm sugar
• Instead of Vanilla Extract: Vanilla bean paste, Maple vanilla syrup
• Instead of Salt: Kosher salt
• Instead of Cottage Cheese: Greek yogurt (full‑fat), Ricotta cheese
• Instead of Maple Syrup: Honey, Agave nectar
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Salt: Sea salt
• Instead of Chocolate Chips: Chopped chocolate bar, Cocoa nibs
• Instead of Coconut Oil: Vegetable oil, Butter
• Instead of Non‑Stick Spray (Coconut Oil): Cooking spray, Butter

Equipment Needed

• Mixing Bowl
• Spatula
• 8×8 inch Cake Pan with Removable Bottom
• Parchment Paper
• Oven
• Blender or Food Processor
• Microwave‑Safe Bowl
• Microwave
• Knife
• Cutting Board
• Squeeze Bottle (optional)
• Measuring Cups and Spoons
• Cooling Rack (optional) (optional)

Critical Steps — Do Not Skip

• Mix dough until it holds together as a ball
• Blend cottage cheese until completely smooth
• Freeze the assembled sandwich block until solid before cutting
• Melt chocolate gently to avoid scorching
• Cut the frozen block with a hot‑water‑dipped knife for clean slices

Chef Tips from the Video

• Press the dough firmly into the pan corners to create a seal that prevents ice‑cream leakage.
• Let the frozen block sit at room temperature for 10‑15 minutes before cutting for cleaner slices.
• Use a silicone spatula for spreading the ice‑cream to avoid tearing the cookie layer.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; may become softer.

Freezer: Keep in a freezer‑safe bag or container for up to 1 month.

Room temperature: Not recommended; ice cream will melt quickly.

Make-Ahead Tips

• Bake the cookie layers up to 2 days ahead and store in an airtight container.
• Blend and freeze the cottage‑cheese ice‑cream base; it can be kept frozen for up to 1 month.
• Melt chocolate just before serving for best texture.

Frequently Asked Questions