Description
This Gluten-Free Blueberry Pie Cottage Cheese Ice Cream combines creamy homemade ice cream with a vibrant blueberry sauce and crunchy gluten-free graham cracker bits. Made without traditional ice cream makers, this easy no-churn recipe offers a fresh, tangy, and naturally sweet treat perfect for a healthy dessert or snack.
Ingredients
Graham Cracker Bits
- 3/4 cup oat flour
- 1/4 cup tapioca flour
- 2 tablespoons maple syrup
- 1 tablespoon molasses
- 1 tablespoon light olive oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Blueberry Sauce
- 2 cups blueberries (fresh or frozen)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 2 pinches salt
Cottage Cheese Ice Cream
- 1 1/2 cups cottage cheese
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Make Graham Cracker Bits: Combine oat flour, tapioca flour, maple syrup, molasses, light olive oil, vanilla extract, cinnamon, and salt in a food processor or chopper cup with an immersion blender. Blend until a dough forms. Divide the dough into two balls and spread each into approximately 0.25-inch thick circles using your palm. Score the dough into roughly 0.5 x 0.5 inch squares using a large or pastry knife.
- Bake Graham Cracker Bits: Preheat the oven to 350°F (175°C). Place the scored dough circles on a baking sheet and bake for 10-12 minutes until lightly golden. Remove and allow them to cool completely, then break into individual squares to form the graham cracker bits.
- Prepare Blueberry Sauce: In a small saucepan over medium heat, combine blueberries, maple syrup, lemon juice, vanilla extract, and salt. Simmer for about 12 minutes, stirring frequently to prevent sticking, until the mixture thickens. Pour the sauce into a shallow dish and refrigerate or freeze to cool while preparing the ice cream.
- Blend Cottage Cheese Mixture: Using a high-speed blender, food processor, or immersion blender, blend the cottage cheese, maple syrup, vanilla extract, and a pinch of salt until the mixture is completely smooth and creamy.
- Assemble Ice Cream: Pour the blended cottage cheese mixture into a freezer-safe shallow bowl or loaf pan. Drop dollops of the cooled blueberry sauce evenly over the mixture, then sprinkle the graham cracker bits on top. Gently swirl with a spatula to create a marbled effect without fully mixing.
- Freeze and Serve: Freeze the assembled ice cream for 2-3 hours or until solid. To serve, remove from the freezer and let it sit at room temperature for a few minutes to soften slightly, then scoop and enjoy your refreshing gluten-free blueberry pie cottage cheese ice cream.
Notes
- Use fresh or frozen blueberries according to availability; frozen works well and is convenient.
- Light olive oil is recommended for the graham cracker bits, but you may substitute with mild vegetable or avocado oil.
- For a smoother texture, ensure the cottage cheese is well blended until completely creamy.
- This recipe does not use an ice cream maker but relies on freezing and swirling to create texture.
- Store leftover ice cream covered in the freezer for up to one week for best quality.
- The graham cracker bits provide a nice crunchy contrast but can be omitted if desired.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
