High-Protein Cottage Cheese Ice Creams Bars with no refined sugar added, a delicious frozen treat to enjoy all Summer long, but also all year round. These ice cream bars are made with cottage cheese, peanut butter, ripe banana slices and honey and coated in dark chocolate for a guilt-free treat that is family-friendly and absolutely fantastic.
Whether you are looking to cut down on refined sugar, or are aiming for more protein in your diet, these cottage cheese ice cream bars are an excellent frozen treat that is delicious, but also good for you.
It's the kind of sweet treat that I would have loved to have when I had gestational diabetes and had to watch everything I was eating. Even the things that I used to consider healthy would make me spike big time; that was no fun at all.
And even if I do love a luscious ice cream that says indulgence and richness, and I have a rather generous list of ice cream recipes on the blog that are perfect for a hot summer's day, I would never say no to these high-protein frozen bites either.
They really are great, and the bitterness of the dark chocolate is balanced out by the subtle sweetness coming from the honey and ripe banana slices. Plus, the combo cottage cheese and peanut butter is one of a kind.
Cottage cheese has become a trendy ingredient nowadays, hasn't it? But it's such a good reason why, it's a high-protein, low-sugar dairy that is versatile and full of all the goodness we need.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredient overview
- cottage cheese - always go for the full-fat version, it's creamier and richer, and makes a better base for ice creams
- peanut butter - I used smooth peanut butter that crunch would be a great choice too, as it would give the ice cream a lovely texture. My favourite brand is Whole Earth as the peanut butter has zero nastiness added.
- honey - or maple syrup, or any other syrup of your choice
- dark chocolate - go for a good-quality one which has at least 70% cocoa
- coconut oil - adds a nice shine to the chocolate
- coarse sea salt - optional, for garnishing only
Step-by-step photos and instructions
- melt the chocolate and coconut oil until smooth
- add the cottage cheese, peanut butter and honey to a blender and blend until smooth
- add a teaspoon of melted chocolate to a silicone bar mould, a tablespoon of the cottage cheese mixture, a slice of banana, then top with another teaspoon of melted chocolate
- sprinkle a touch of coarse sea salt over each bar
- freeze for 1 hour before serving
Expert tips
Use soft silicone moulds for these ice cream bars, as they will be super easy to remove once frozen. If you can't find these square moulds, you can also use silicone muffin cases.
I find that freezing the bars for one hour is the ideal time, as the chocolate is frozen well enough to easily remove the bars from the moulds, while the cottage cheese mixture is hot frozen solid, so you can have a good bite out of them.
However, if you freeze them for longer and they are too frozen to bite into, just leave them at room temperature for 20 minutes, they should then be soft enough to have a good bite.
Other chocolate treats you might like
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Cottage Cheese Ice Cream Bars
Ingredients
- 150 g dark chocolate ( 5 oz)
- 6 tablespoon full-fat cottage cheese
- 2 tablespoon peanut butter
- 1 tablespoon honey
- 1 teaspoon coconut oil
- ½ banana
- ½ teaspoon coarse sea salt
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Instructions
- Melt the chocolate and coconut oil until smooth.
- Add the cottage cheese, peanut butter and honey to a blender and blend until smooth.
- Add one teaspoon of melted chocolate to a 6-hole silicone mould, top it with a tablespoon of the cottage cheese mixture, a slice of banana and another layer of melted chocolate.
- Sprinkle a pinch of coarse sea salt over the top.
- Repeat with the rest of the ingredients.
- Freeze for one hour then serve.
Video
Notes
- Use soft silicone moulds for these ice cream bars, as they will be super easy to remove once frozen. If you can't find these square moulds, you can also use silicone muffin cases.
- I find that freezing the bars for one hour is the ideal time, as the chocolate is frozen well enough to easily remove the bars from the moulds, while the cottage cheese mixture is hot frozen solid, so you can have a good bite out of them.
- However, if you freeze them for longer and they are too frozen to bite into, just leave them at room temperature for 20 minutes, they should then be soft enough to have a good bite.
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