BEST Viral TikTok Salted Caramel Banana Cottage Cheese Ice Cream

Ingredients

• 3/4 cup Almond Flour (for gluten‑free vanilla wafer dough)
• 2 tablespoon Tapioca Flour (for gluten‑free vanilla wafer dough)
• 2 tablespoon Maple Syrup (for vanilla wafer dough)
• 1 tablespoon Extra Light Olive Oil (adds subtle vanilla flavor to wafer dough)
• 2 teaspoon Vanilla Extract (for wafer dough)
• 1/4 teaspoon Almond Extract (for wafer dough)
• 1 dash Salt (for wafer dough)
• 1 tablespoon Almond Flour (extra to dry out wafer dough if needed)
• 3 tablespoon Almond Butter (base of salted caramel sauce)
• 2 tablespoon Coconut Oil (helps caramel set firm when cooled)
• 3 tablespoon Maple Syrup (sweetens salted caramel sauce)
• 1/4 teaspoon Almond Extract (adds depth to caramel sauce)
• 1 dash Salt (for caramel sauce)
• 2 medium Bananas (ripe but not over‑ripe)
• 1.5 cup Cottage Cheese (can be low‑fat, full‑fat, or non‑fat)
• 1/4 cup Maple Syrup (sweetens the ice‑cream base)
• 1 teaspoon Vanilla Extract (flavor for ice‑cream base)
• 1/4 teaspoon Salt (enhances flavor of ice‑cream base)
• 4 pieces Homemade Gluten‑Free Vanilla Wafer Bits (baked earlier, broken into chunks)

Instructions

1. Make Vanilla Wafer Dough

   In a mixing bowl combine 3/4 cup almond flour, 2 tbsp tapioca flour, 2 tbsp maple syrup, 1 tbsp extra light olive oil, 2 tsp vanilla extract, 1/4 tsp almond extract, and a dash of salt. Stir with a spatula until a soft dough forms.

   Time: PT5M

2. Adjust Dough Consistency

   Take a small piece of dough and roll it into a ball. If it spreads too much, add 1 tbsp almond flour, mix, and re‑test until the dough holds its shape.

   Time: PT1M

3. Shape and Bake Wafer Cookies

   Place a sheet of parchment paper on a baking sheet. Lightly butter your hands, pinch off ~1 tbsp of dough, roll into a ball, flatten to about 1/4‑inch thickness, and place on the sheet. Repeat for all dough. Bake at 350°F for 13 minutes until edges are lightly browned.

   Time: PT13M

   Temperature: 350°F

4. Prepare Salted Caramel Sauce

   In a bowl combine 3 tbsp almond butter, 3 tbsp maple syrup, 2 tbsp coconut oil, 1/4 tsp almond extract, and a dash of salt. Stir until smooth. If the sauce is too thick, microwave in 20‑30‑second bursts, stirring between bursts, until pourable.

   Time: PT5M

5. Blend Ice‑Cream Base

   Add 2 ripe bananas, 1.5 cups cottage cheese, 1/4 cup maple syrup, 1 tsp vanilla extract, and 1/4 tsp salt to the NutriBullet. Secure the lid and blend until completely smooth, resembling a thick smoothie.

   Time: PT2M

6. Initial Freeze

   Pour the blended mixture into a shallow freezer‑safe dish, spreading evenly. Place in the freezer for about 30 minutes to firm slightly.

   Time: PT0M

7. Add Wafer Bits and Caramel Swirl

   Remove the dish from the freezer. Break 4 baked vanilla wafer cookies into bite‑size pieces and scatter throughout the semi‑frozen ice cream. Drizzle the salted caramel sauce over the top and use a spatula to gently swirl, creating a marbled effect. Sprinkle a pinch of coarse salt.

   Time: PT5M

8. Final Freeze

   Return the dish to the freezer and let it set for at least 2 hours, or until firm enough to scoop.

   Time: PT2H

9. Serve

   Scoop the ice cream into bowls, optionally garnish with an extra wafer crumb or a drizzle of caramel. Enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

375

Protein

12 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g