By An Edible Mosaic
Prep Time: 15 min
Cook Time: 0 min
Add the cottage cheese, sweetener, coconut oil, and vanilla extract to a food processor. Puree until smooth and creamy, stopping to scrape down the sides as necessary. Stir in the almonds.
Pour the mixture into molds and freeze until solid.
Unmold the ice cream bars, dip each in melted chocolate, let the excess chocolate run off, and place the bars on a parchment paper-lined tray. If there’s extra chocolate, drizzle it decoratively on top. Freeze briefly to set.