Best Viral TikTok Cottage Cheese Ice Cream

Ingredients

• 0.75 cup Oat Flour (certified gluten‑free if needed)
• 0.25 cup Tapioca Flour (also called tapioca starch)
• 2 tablespoon Maple Syrup (pure maple syrup for natural sweetness)
• 1 tablespoon Vegetable Oil (neutral oil such as canola or grapeseed)
• 1 teaspoon Vanilla Extract (pure vanilla extract)
• 1 tablespoon Molasses (gives classic graham cracker flavor)
• 0.5 teaspoon Ground Cinnamon
• 0.25 teaspoon Salt
• 1.5 cup Cottage Cheese (small‑curd or large‑curd, any brand)
• 0.33 cup Honey (raw or light honey)
• 3 tablespoon Cream Cheese (softened)
• 1 teaspoon Lemon Juice (freshly squeezed)
• 1 teaspoon Vanilla Extract (additional for the ice‑cream base)
• 2.5 cup Fresh Strawberries (washed, stems removed; 2 cups blended, 0.5 cup chopped for topping)

Instructions

1. Combine Dry Ingredients for Crust

   In a mixing bowl combine 3/4 cup oat flour, 1/4 cup tapioca flour, 1/2 tsp cinnamon, 1/4 tsp salt, and 1 tbsp molasses.

   Time: PT5M

2. Add Wet Ingredients and Mix

   Add 2 tbsp maple syrup, 1 tbsp vegetable oil, 1 tsp vanilla extract, and the molasses to the dry mix. Using the immersion blender’s chopper attachment on low speed, blend for a few seconds until a crumbly dough forms.

   Time: PT5M

3. Form and Score the Dough

   Place a piece of parchment paper on the counter. Pull the dough into two equal balls, flatten each between your palms to a 1/4‑inch thickness, and score with a knife every 3/8 inch to create a grid.

   Time: PT10M

4. Bake Crust Bits

   Transfer the scored dough onto a parchment‑lined baking sheet. Bake in a pre‑heated 350°F oven for 10‑12 minutes, or until lightly browned.

   Time: PT12M

   Temperature: 350°F

5. Cool and Break into Bite‑Size Pieces

   Remove the sheet from the oven and let the crust cool for about 5 minutes. Then break the baked sheet along the scored lines into 1/4‑ to 3/8‑inch squares.

   Time: PT5M

6. Blend Ice‑Cream Base

   In the NutriBullet cup add 1½ cups cottage cheese, 1/3 cup honey, 3 tbsp softened cream cheese, 1 tsp lemon juice, and 1 tsp vanilla extract. Secure the lid and blend until completely smooth.

   Time: PT5M

7. Add Strawberries to the Base

   Add 2 cups fresh strawberries (halved) to the blended base, reseal, and pulse a few times just to incorporate color and small fruit pieces.

   Time: PT2M

8. Layer the Ice Cream in a Shallow Dish

   Pour about two‑thirds of the pink strawberry mixture into a shallow dish, spreading evenly.

   Time: PT3M

9. Prepare Fresh Strawberry Topping

   Chop the remaining ½ cup strawberries into small dice.

   Time: PT5M

10. Add Mix‑Ins and Swirl

    Sprinkle the cooled graham‑cracker bits and the diced strawberries over the layer in the dish. Using a spatula, gently fold and swirl to create marbled white and pink sections.

    Time: PT5M

11. Freeze Until Set

    Cover the dish and place it in the freezer for about 2 hours, or until firm enough to scoop.

    Time: PT2H

Nutrition Facts

Calories

230

Protein

5 g

Carbohydrates

28 g

Fat

9 g

Fiber

2 g

Ingredient Substitutions

• Instead of Oat Flour: Almond flour, Rice flour
• Instead of Tapioca Flour: Cornstarch, Potato starch
• Instead of Maple Syrup: Honey, Agave nectar
• Instead of Vegetable Oil: Coconut oil (melted), Olive oil (light)
• Instead of Vanilla Extract: Vanilla bean paste, Maple extract
• Instead of Molasses: Dark brown sugar (reduced), Honey
• Instead of Ground Cinnamon: Ground nutmeg, Pumpkin pie spice
• Instead of Salt: Sea salt, Kosher salt
• Instead of Cottage Cheese: Greek yogurt (drained), Ricotta cheese
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Cream Cheese: Mascarpone, Neufchâtel cheese
• Instead of Lemon Juice: Lime juice, Apple cider vinegar (tiny amount)
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Fresh Strawberries: Blueberries (1 cup), Raspberries

Equipment Needed

• Immersion Blender with Chopper Attachment
• Mixing Bowl
• Measuring Cups and Spoons
• Baking Sheet
• Parchment Paper
• Knife
• Spatula
• Shallow Dish (glass or plastic)

Critical Steps — Do Not Skip

• Mixing the crust dough until just combined
• Scoring the dough into uniform squares before baking
• Baking the crust bits to a light golden color
• Blending cottage cheese, honey, and cream cheese into a completely smooth base
• Freezing the assembled ice cream for the full 2 hours

Chef Tips from the Video

• Chill the mixing bowl and blender cup before blending for an extra creamy texture.
• Use parchment paper to prevent the crust from sticking and to make transfer easier.
• For extra flavor, drizzle a tiny amount of honey over the top just before the final freeze.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 5 days.

Freezer: Keep in a freezer‑safe container for up to 1 month. Let soften 5‑10 minutes before serving.

Room temperature: Do not store at room temperature; ice cream will melt.

Make-Ahead Tips

• The graham‑cracker crust bits can be baked up to 3 days ahead and stored in an airtight jar.
• After blending, the ice‑cream base can be refrigerated for up to 24 hours before assembling.

Frequently Asked Questions