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July 9, 2011

Organic, Real Food on a Budget – Cheesecake Ice Cream with Gluten Free Graham Crackers

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I gotta be brief because our bags are packed and we’re on our way out the door, headed for the mountains of Colorado . Yep, that’s right. I’m off to Black Mountain Ranch with my two girls and my friend Jenny. We’ll spend the week horseback riding, camping, star-gazing, eating great food, participating in a cattle drive and enjoying the Colorado air.

I love ice cream sandwiches but they’re way overpriced at the market. Especially the organic ones. But here I give you cheesecake ice cream with homemade graham crackers. It’s like a big ‘ole slab of cheesecake, but lite, cool on the tongue and much cheaper. Enjoy, and stop back to hear all about our adventures at the ranch. Giddy-up!

[amd-zlrecipe-recipe:173]

Serves: Makes about 20 crackers

Gluten Free Graham Crackers

My recipe for whole wheat graham crackers are an option if you don't need to make gluten-free crackers.

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Ingredients

    For the dough:
  • 3/4 cup oat flour (make sure it's gluten-free)
  • 3/4 cup sorghum flour
  • 1/4 cup brown rice flour
  • 1/2 cup arrowroot flour
  • 3/4 teaspoon gelatin
  • 5 tablespoons organic whole cane sugar or Sucanat
  • 2 teaspoons maple syrup
  • 3/4 teaspoon aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse sea salt
  • 1/8 teaspoon ground cinnamon
  • 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
  • 1/4 cup plus 2 teaspoons molasses
  • 3 tablespoons whole milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Place flours, gelatin, whole cane sugar, maple syrup, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse 4 times to combine. Add the butter and pulse 7 times until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract to the dough and process until the dough forms a ball. The dough will be very tacky. Pour the dough out onto a large piece of plastic wrap, and flatten the dough into a 1/2-inch thick disk. Wrap in plastic wrap, and refrigerate for 45 minutes.
  2. Preheat the oven to 350° F and adjust rack to middle position. Unwrap the chilled dough and place it onto a piece of parchment paper and sprinkle the top of the dough with flour (I prefer to use arrowroot flour). Using a rolling pin, roll the dough out until it is 1/8-inch thick. Pick up the rolled dough and parchment paper and place on a large baking sheet. Using a knife or rolling pizza cutter into 2-inch square pieces. There will be small pieces of excess on the sides (I baked them along with the crackers and ate them as a snack later). Using a fork, poke holes on the top of the dough. Place baking pan with dough in the oven and bake for 25 minutes or until the edges just start to darken. Remove from the oven and cool completely. Once completely cool, break into individual crackers. Store in an airtight container. The crackers will keep for 1 week.
7.8.1.2
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https://deliciouslyorganic.net/organic-real-food-on-a-budget-cheesecake-ice-cream-with-gluten-free-graham-crackers/
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Filed Under: Desserts, Gluten Free Recipes, Nut-free | 42 Comments

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42 Comments

  1. Molly Chester

    July 9, 2011 at 8:58 am

    You had me at cheesecake. Is there anything better than cheese and sugar?
    to Molly Chester" aria-label='Reply to this comment to Molly Chester'>Reply to this comment
  2. Allison [Girl's Guide to Social Media]

    July 9, 2011 at 9:15 am

    You certainly know the way to my heart. Graham cracker and ice cream!
    to Allison [Girl's Guide to Social Media]" aria-label='Reply to this comment to Allison [Girl's Guide to Social Media]'>Reply to this comment
  3. Mamabear

    July 9, 2011 at 9:58 am

    Awesome. Very excited about this!
    to Mamabear" aria-label='Reply to this comment to Mamabear'>Reply to this comment
  4. gretchen

    July 9, 2011 at 10:57 am

    this look delightful and perfect on a hot summer day... and so glad you posted a gluten-free graham cracker. that is one thing i've not yet gotten to on my list of gluten-free baked stuff and one i miss much! maybe you've just bumped it up on the list... thanks for sharing!
    to gretchen" aria-label='Reply to this comment to gretchen'>Reply to this comment
  5. Heidi

    July 9, 2011 at 3:48 pm

    I'm converting to gluten free for one of our boys and am struggling with all the different flours. Do you buy the grains for all the flours mentioned here and grind them each, or do you buy them as a flour already? I prefer to grind, but it's so many different kinds of flour to keep track of and I don't know which ones are okay to put through my grain mill. Thanks! Have fun on your trip!
    to Heidi" aria-label='Reply to this comment to Heidi'>Reply to this comment
    • Deliciously Organic

      July 9, 2011 at 9:37 pm

      I grind my own. I find it saves me a ton of money. I buy my grains either from the bulk bins at the health food store, The Bread Becker's or Azure Standard. For oats, I grind steel cut oats since rolled oats won't go through the mill. Other than that, I've found that millet, sorghum, amaranth, rice, etc. all work great in the mill.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  6. Katie @ Healthnut Foodie

    July 9, 2011 at 7:47 pm

    Yummy to homemade cheesecake ice cream! I am a bit confused on the amounts....you mentioned that the original recipe made 4 cups; you also stated that to make 1 quart, one needs to double the recipe? 4 cups = 1 quart so I'm wondering which is which? If the original recipe only makes a pint (2 cups), I will be sure to double! A pint of homemade ice cream is never enough!!!
    to Katie @ Healthnut Foodie" aria-label='Reply to this comment to Katie @ Healthnut Foodie'>Reply to this comment
    • Deliciously Organic

      July 9, 2011 at 9:35 pm

      Thanks for pointing that out. It was a typo, so I changed it. The original recipe makes 2 cups and if you double it, it makes a quart.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  7. Katrina

    July 9, 2011 at 10:30 pm

    These look dreamy! Love this idea!
    to Katrina" aria-label='Reply to this comment to Katrina'>Reply to this comment
  8. Georgia Pellegrini

    July 10, 2011 at 8:53 am

    Sounds like a wonderful trip! ENJOY! And I love the idea of homemade graham cracker sandwiches.
    to Georgia Pellegrini" aria-label='Reply to this comment to Georgia Pellegrini'>Reply to this comment
  9. Karin

    July 10, 2011 at 2:25 pm

    Carrie, this ice cream sounds divine! I start the GAPS intro tomorrow so I shall make the ice cream portion of this and treat the family to it, as well as a scoop for me. I'm sure it'll be a long time until I get something this yummy again!! Hope you are having fun w/the girls! Karin
    to Karin" aria-label='Reply to this comment to Karin'>Reply to this comment
  10. Karin

    July 10, 2011 at 6:32 pm

    I know you like getting posts after recipes have been tried, so I have to tell you that this ice cream is amazing!! It is still setting up in the ice cream maker but we've all enjoyed scoops and agree, it's one of our favorites, and we've tried so many of them!! What a way to enjoy myself b/f starting the GAPS tomorrow!
    to Karin" aria-label='Reply to this comment to Karin'>Reply to this comment
  11. laura

    July 10, 2011 at 7:17 pm

    photos look good enough to eat!. oh and the recipe looks delish too! bookmarked that one with my cookmarked.com account ( http://cookmarked.com )
    to laura" aria-label='Reply to this comment to laura'>Reply to this comment
  12. Lucy Lean

    July 10, 2011 at 9:08 pm

    OMG you are killing me Carrie with these delicious posts - I'll save it all up and pig out in 26 days time!!!
    to Lucy Lean" aria-label='Reply to this comment to Lucy Lean'>Reply to this comment
  13. VADEPAN

    July 11, 2011 at 2:31 am

    Delicious!!!!...with homemade cheesecake ice-cream, mmm!!!!! yummy, great, and....mmmm again!!!!!! great as always!!!!
    to VADEPAN" aria-label='Reply to this comment to VADEPAN'>Reply to this comment
  14. marla {family fresh cooking}

    July 11, 2011 at 6:05 am

    Lucky you to be on that AMAZING trip. Can't wait to hear all about it. In the mean time I will dream about these lovely sweet treats.
    to marla {family fresh cooking}" aria-label='Reply to this comment to marla {family fresh cooking}'>Reply to this comment
  15. Caroline @ chocolate and carrots

    July 11, 2011 at 7:26 am

    Wow....looks incredible!!! :-)
    to Caroline @ chocolate and carrots" aria-label='Reply to this comment to Caroline @ chocolate and carrots'>Reply to this comment
  16. Karen

    July 11, 2011 at 8:08 pm

    This ice cream is so rich and yummy I couldn't keep my spoon out of the ice cream maker :). I used sugar free maple syrup because my son can't have sugar right now. It worked great! Thanks again, Carrie.
    to Karen" aria-label='Reply to this comment to Karen'>Reply to this comment
    • Deliciously Organic

      July 18, 2011 at 9:30 am

      Glad you enjoyed it!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  17. Kristen

    July 14, 2011 at 2:30 pm

    Cheesecake ice cream? Oh my - this is a must try!
    to Kristen" aria-label='Reply to this comment to Kristen'>Reply to this comment
  18. Sara

    July 24, 2011 at 9:03 pm

    I've heard great things about cream cheese in ice cream, and I need no persuasion for those grahams! Yum!
    to Sara" aria-label='Reply to this comment to Sara'>Reply to this comment
  19. Mrs. Jen B

    September 1, 2011 at 7:14 am

    Well that does it. If I didn't already know I need an ice cream maker, this cements it for me. :) I'm so glad I "found" your blog today!!!
    to Mrs. Jen B" aria-label='Reply to this comment to Mrs. Jen B'>Reply to this comment
  20. Kelly @ The Nourishing Home

    June 1, 2013 at 12:27 pm

    These look wonderful! I'm doing a healthy frozen treats round up post for Keeper of the Home and plan to include a link to these. Hope it brings lots of new friends your way! Blessings to you, Kelly
    to Kelly @ The Nourishing Home" aria-label='Reply to this comment to Kelly @ The Nourishing Home'>Reply to this comment
  21. Karen

    July 7, 2013 at 7:06 am

    We have a foreign exchange student living with us for a month. His birthday was July 4th. So I asked him what his favorite desserts were. He said cheesecake and brownies. Well, I was too busy to make cheesecake so I made this ice cream and brownies. It was a HUGE hit! Once again, I couldn't keep my spoon out of the ice cream maker, :o) It is so rich and creamy and freezes so amazingly well. I will have to keep making it. Thanks!
    to Karen" aria-label='Reply to this comment to Karen'>Reply to this comment
    • Deliciously Organic

      July 8, 2013 at 6:10 am

      I'm so glad you all liked it! This flavor is pretty addicting! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  22. Belinda

    July 15, 2013 at 12:09 pm

    Have you made it without heating the first few ingredients? I'm sure there's a purpose but just wondering since it reduces the nutrition when using raw cream, etc. Look forward to your response. Thanks!
    to Belinda" aria-label='Reply to this comment to Belinda'>Reply to this comment
    • Deliciously Organic

      July 16, 2013 at 7:45 am

      Because this is a custard base ice cream, heating all of the ingredients with the eggs is necessary to achieve the proper consistency. I can find both raw and then low-pasteurized/non-homogenized cream, so for an ice cream that needs heat, I usually go with the low-pasteurized/non-homogenized cream. You could also try and make this by whisking/heating the maple syrup and cream cheese until smooth and then add it to the rest of the ingredients but use 4 egg yolks instead of 2 eggs. This would give it a nice creamy consistency and then you wouldn't need to heat the milks. I hope that helps!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

Trackbacks

  1. Carrie Vitt says:
    July 9, 2011 at 3:51 pm
    [New Post] Cheesecake Ice Cream with Gluten Free Graham Crackers: http://su.pr/1sn98H #gf #glutenfree #realfood #organic
    to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  2. Susan Salzman says:
    July 10, 2011 at 3:54 am
    Carrie's done it again: Cheesecake Ice Cream Sandwiches! Eli would love these http://fb.me/uatB4hpD
    to Susan Salzman" aria-label='Reply to this comment to Susan Salzman'>Reply to this comment
  3. Cheesecake Ice Cream | sllurp! says:
    July 10, 2011 at 10:27 am
    [...] more @ https://deliciouslyorganic.net/organic-real-food-on-a-budget-cheesecake-ice-cream-with-gluten-free-gr... 0savesSave If you enjoyed this post, please consider leaving a comment or subscribing to the RSS [...]
    to Cheesecake Ice Cream | sllurp!" aria-label='Reply to this comment to Cheesecake Ice Cream | sllurp!'>Reply to this comment
  4. Studio SC Brasil says:
    July 11, 2011 at 8:20 pm
    Chessecake, mais cheesecake e um pouco mais de cheesecake! http://bit.ly/otsTzQ
    to Studio SC Brasil" aria-label='Reply to this comment to Studio SC Brasil'>Reply to this comment
  5. Ice Cream That’s Anything but Vanilla | Yummly says:
    July 17, 2011 at 10:08 am
    [...] Cheesecake Ice Cream in Gluten-free Graham Crackers (from Deliciously Organic) [...]
    to Ice Cream That’s Anything but Vanilla | Yummly" aria-label='Reply to this comment to Ice Cream That’s Anything but Vanilla | Yummly'>Reply to this comment
  6. Cheesecake Recipe Collection – Bites From Other Blogs says:
    July 25, 2011 at 8:15 am
    [...] Cheesecake Ice Cream Sandwiches From Deliciously Organic [...]
    to Cheesecake Recipe Collection – Bites From Other Blogs" aria-label='Reply to this comment to Cheesecake Recipe Collection – Bites From Other Blogs'>Reply to this comment
  7. Saffron says:
    July 29, 2011 at 12:21 am
    Organic, Real Food on a Budget – Cheesecake Ice Cream with Gluten Free Graham Crackers http://t.co/k1jBMsl
    to Saffron" aria-label='Reply to this comment to Saffron'>Reply to this comment
  8. Hylunia Skin Care says:
    September 29, 2011 at 11:40 pm
    Cheesecake Ice Cream! - http://ow.ly/6Gf8M
    to Hylunia Skin Care" aria-label='Reply to this comment to Hylunia Skin Care'>Reply to this comment
  9. Lent and the 40-Day Food Pledge « MAK & CHEESE says:
    February 22, 2012 at 6:31 am
    [...] 3.  Dairy products like milk, unsweetened yogurt, eggs, and cheese (That means ice cream – REAL ice cream - is in!) 4.  100% whole-wheat and whole-grains (Whole wheat bread w/less than five ingredients, [...]
    to Lent and the 40-Day Food Pledge « MAK & CHEESE" aria-label='Reply to this comment to Lent and the 40-Day Food Pledge « MAK & CHEESE'>Reply to this comment
  10. Maple Cheesecake says:
    November 16, 2012 at 8:43 am
    [...] 1/2 cups pure maple syrup 17 5 x 21/2-inch whole wheat graham crackers, gluten free graham crackers, or grain-free graham crackers 3 tablespoons organic maple sugar 1/2 teaspoon ground cinnamon 8 [...]
    to Maple Cheesecake" aria-label='Reply to this comment to Maple Cheesecake'>Reply to this comment
  11. Eggnog Cheesecake Bars and Cultures for Health Giveaway says:
    December 11, 2012 at 1:26 pm
    [...] the Crust: 1 1/2 cups finely ground graham crackers (click here for a whole wheat or gluten free recipe) 3 tablespoons unsalted butter, [...]
    to Eggnog Cheesecake Bars and Cultures for Health Giveaway" aria-label='Reply to this comment to Eggnog Cheesecake Bars and Cultures for Health Giveaway'>Reply to this comment
  12. Pumpkin Ice Cream says:
    January 22, 2013 at 12:56 pm
    [...] the Graham Crackers: Click here for Grain Free Graham Cracker Recipe Click here for Gluten Free Graham Cracker Recipe Click here for Whole Wheat Graham Cracker [...]
    to Pumpkin Ice Cream" aria-label='Reply to this comment to Pumpkin Ice Cream'>Reply to this comment
  13. Strawberry Cheesecake Icebox Pie says:
    February 4, 2013 at 9:23 pm
    [...] 11 whole wheat graham crackers, (click here for a gluten free recipe, or grain free recipe) 3 tablespoons organic whole cane sugar or Sucanat 5 tablespoons [...]
    to Strawberry Cheesecake Icebox Pie" aria-label='Reply to this comment to Strawberry Cheesecake Icebox Pie'>Reply to this comment
  14. How to Make Healthy Ice Pops & Frozen Treats - Keeper of the Home says:
    January 5, 2015 at 6:26 pm
    […] Cheesecake Graham Cracker Cookie Sandwiches(GF) Ice Cream Cookie Sandwiches(GF Option) Lemon-Vanilla Cream Sandwiches(GF) Old Fashioned Ice Cream Sandwiches […]
    to How to Make Healthy Ice Pops & Frozen Treats - Keeper of the Home" aria-label='Reply to this comment to How to Make Healthy Ice Pops & Frozen Treats - Keeper of the Home'>Reply to this comment
  15. 50+ Frozen Treats for a Healthy Summer - Intentional By Grace says:
    June 29, 2019 at 6:51 pm
    […] Cheesecake Graham Cracker Cookie Sandwiches @ Deliciously Organic […]
    to 50+ Frozen Treats for a Healthy Summer - Intentional By Grace" aria-label='Reply to this comment to 50+ Frozen Treats for a Healthy Summer - Intentional By Grace'>Reply to this comment

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Hi, I’m Carrie Vitt, NTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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