EASY Strawberry Cheesecake Cottage Cheese Ice Cream Sandwiches

Ingredients

• 2 cups Cottage Cheese (low‑fat or non‑fat, blended until smooth)
• 3 ounces Cream Cheese (softened)
• 1/3 cup Maple Syrup (pure, natural sweetener)
• 2 teaspoons Lemon Juice (freshly squeezed)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 1/4 teaspoon Salt (fine sea or kosher salt)
• 2 cups Fresh Strawberries (chopped; plus 4 extra for slicing)
• 2/3 cup Coconut Sugar (packed)
• 1/3 cup Butter (softened, cut into cubes)
• 1 large Egg (room temperature)
• 2 tablespoons Molasses (unsulphured)
• 1/4 cup Oat Flour (made by grinding rolled oats to a fine powder)
• 1 cup Almond Flour (finely ground)
• 1/4 cup Tapioca Flour (helps with chewiness)
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/3 cup White Chocolate Chips (semi‑sweet)

Instructions

1. Line Pan

   Lay a piece of plastic wrap over an 8×8‑inch pan, center it, and gently press down so it folds over the sides for easy removal later.

   Time: PT5M

2. Blend Ice‑Cream Base

   In a food processor combine 2 cups cottage cheese, 3 oz cream cheese, 1/3 cup maple syrup, 2 tsp lemon juice, 1 tsp vanilla extract, and 1/4 tsp salt. Blend 1–2 minutes until completely smooth with no curds.

   Time: PT5M

3. Create White Layer

   Transfer about half of the blended mixture into the lined pan and spread evenly with a spatula. Reserve the remaining half in the processor bowl.

   Time: PT5M

4. Prep Strawberries

   Using an egg slicer, slice 4 fresh strawberries into thin uniform pieces, then turn and slice again to create bite‑size cubes. Set aside.

   Time: PT5M

5. Blend Strawberry Layer

   Add 2 cups chopped strawberries to the reserved ice‑cream mixture in the processor. Blend until smooth, then pour over the white layer in the pan. Gently swirl with a spoon to create pink‑white ribbons without fully mixing.

   Time: PT10M

6. Freeze Ice Cream

   Cover the pan with the over‑hanging plastic, place in the freezer, and freeze for at least 2 hours, or until firm enough to hold shape when cut.

   Time: PT2H

   Temperature: 0°F

7. Cream Butter and Coconut Sugar

   In a mixing bowl, beat 1/3 cup softened butter with 2/3 cup coconut sugar until light and fluffy.

   Time: PT5M

8. Add Egg, Vanilla, and Molasses

   Mix in 1 large egg, 1 tsp vanilla extract, and 2 tbsp molasses until fully incorporated.

   Time: PT2M

9. Prepare Oat Flour

   Place 1/4 cup rolled oats in a blender and pulse until a fine flour forms.

   Time: PT5M

10. Combine Dry Ingredients

    In a separate bowl whisk together oat flour, 1 cup almond flour, 1/4 cup tapioca flour, 1/2 tsp baking soda, and 1/2 tsp salt. Add to the wet mixture and stir until just combined.

    Time: PT5M

11. Fold in White Chocolate Chips

    Gently fold 1/3 cup white chocolate chips into the dough with a spatula.

    Time: PT2M

12. Portion and Bake Cookies

    Using a small stainless‑steel cookie scoop, drop dough onto a parchment‑lined baking sheet, spacing 2 in apart. Bake at 350°F for 10 minutes.

    Time: PT15M

    Temperature: 350°F

13. Cool Cookies

    Remove cookies from the oven, let them sit on the sheet 5 minutes, then transfer to a cooling rack for 10 minutes.

    Time: PT15M

14. Thaw Ice Cream Slightly

    Remove the frozen ice‑cream slab from the freezer and let it sit at room temperature for 10–15 minutes until soft enough to cut.

    Time: PT15M

15. Cut Ice Cream Discs

    Using a round cookie cutter (same size as cookies), press into the softened ice‑cream slab, lift with the plastic underneath, and place each disc onto a cookie.

    Time: PT5M

16. Assemble Sandwiches

    Top each ice‑cream disc with a second cookie and gently press together to create a sandwich. Place assembled sandwiches on a tray.

    Time: PT10M

17. Optional: Freeze Extras

    Store any leftover ice cream in an ice‑cube tray or popsicle molds for later snacks.

    Time: PT5M

Nutrition Facts

Calories

212

Protein

5 g

Carbohydrates

17 g

Fat

13 g

Fiber

1 g