Cottage Cheese Ice Cream Bars
Cottage cheese ice cream is thick, creamy, packed with protein, easy to customize, and perfect made into portable, portion-controlled ice cream bars!
Servings 8 servings
Calories 196kcal
Equipment
Ingredients
- 1 cup 4% cottage cheese
- 2 tablespoons keto maple-flavored syrup or regular maple syrup or honey
- 1 tablespoon refined coconut oil melted (optional for creamier texture; see Notes for substitution ideas)
- 1/2 tablespoon pure vanilla extract
- 1/4 cup roasted chopped almonds optional (see Notes for how to roast almonds)
- 6 ounces dark chocolate chopped
Instructions
- Add the cottage cheese, maple syrup, 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.
- Melt the chocolate in a microwave or double boiler.
- Unmold the ice cream bars, dip each in 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 the chocolate.
- Enjoy, or wrap each ice cream bar in plastic wrap, place them in an airtight container or zip-top plastic freezer bag, and freeze for up to 1 month.
Notes
- Refined Coconut Oil Substitutions: Instead of refined coconut oil, you can use the same amount of any of the following: virgin coconut oil (but if you use this, it will add a mild coconut flavor), MCT oil, or any nut butter you like (such as peanut butter, almond butter, cashew butter, etc.).
- How to Roast Almonds: Spread the almonds out onto a baking tray and bake in a 350F oven until they’re light golden in color and smell nutty, about 8 to 10 minutes.
- Tip for the Chocolate: Stir 3/4 teaspoon coconut oil into the melted chocolate. This will add extra shine and help the chocolate set quickly.
- Recipe Yield and Serving Size: As written, this recipe makes 1 1/2 cups of popsicle mixture, which is perfect for 8 small ice cream pops. I use a small popsicle mold that holds 3 tablespoons (1.5 fluid ounces) per mold.
- Serving Tip: Before serving, let the ice cream bars sit at room temperature for about 10 minutes to soften a little.
- Keto Version: Use keto chocolate for coating, which will bring the net carbs per bar down to about 1 or 2 grams net carbs each.
Nutrition
Calories: 196kcal | Carbohydrates: 12g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 87mg | Potassium: 213mg | Fiber: 3g | Sugar: 6g | Vitamin A: 45IU | Calcium: 49mg | Iron: 3mg