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