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Strawberry Crunch Cottage Cheese Ice Cream Bars Recipe

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  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 8 hours 10 minutes
  • Yield: 8 servings 1x
  • Category: Desserts
  • Method: Blending
  • Cuisine: American
  • Diet: Low Fat

Description

Creamy and delicious Strawberry Crunch Cottage Cheese Ice Cream Bars made with wholesome ingredients, perfect for a refreshing dessert or snack.

Ingredients

Units Scale

Main Ingredients

    • 2 cups low-fat cottage cheese (Good Culture) 16 oz.
    • 1/3 cup honey
    • 1.5 cups strawberries, halved

Crust

    • 4 sheets graham crackers, crumbled
    • 1 Tbsp. coconut oil, melted

Topping

  • 4 Golden Oreo Thins, crumbled
  • 1/4 cup freeze-dried strawberries (8g), crumbled

Instructions

  1. Blend the base ingredients: In a high-speed blender, add the cottage cheese, honey, and strawberries. Blend for at least 5 minutes until completely smooth.
  2. Prepare the graham cracker crust: Add the graham crackers to a ziplock bag and crush them with a rolling pin. Transfer the crumbled graham crackers to a small bowl, add the melted coconut oil, and mix until it resembles wet sand.
  3. Line the pan: Line a loaf pan with parchment paper, ensuring the long sides hang over the edges. This will help pull the bars out later.
  4. Assemble the crust: Add the graham cracker mixture to the bottom of the prepared loaf pan and press it down firmly.
  5. Add the ice cream mixture: Pour the cottage cheese ice cream mixture over the graham cracker crust, spreading it evenly.
  6. Prepare the topping: Add the Golden Oreo Thins and freeze-dried strawberries to a ziplock bag and crush them with a rolling pin. Sprinkle the mixture evenly over the top of the ice cream.
  7. Freeze: Cover the pan with foil and place it in the freezer for 4-5 hours until partially set. Then, remove the bars and cut them down the center lengthwise and into 8 equal squares (the bars will still be slightly soft in the center at this point). Return them to the pan, cover with foil, and freeze for an additional 3-4 hours until fully frozen.
  8. Defrost before serving: When ready to enjoy, let the bars sit at room temperature for 15-20 minutes to soften and achieve a creamy texture before eating. Pull the bars out using the parchment paper and enjoy!
  9. Tip for easier cutting: It’s easier to cut the bars halfway through freezing (after 4-5 hours) before they become super hard. Pre-cutting allows you to defrost and enjoy individual bars without needing to defrost the entire pan.

Notes

  • If you freeze these for longer than 8 hours, they MUST defrost before cutting and eating. This usually takes 20 minutes.
  • The longer you let them sit, the creamier the ice cream will become, as it tends to develop a hard icy texture if frozen overnight. It’s worth the wait!
  • You can reduce the honey to 1/4 cup if preferred, but 1/3 cup provides the perfect amount of sweetness.
  • It’s advisable to cut the bars after 4-5 hours in the freezer. You can then either eat them immediately or store them in the freezer. This way, they’ll already be in bar form and easier to defrost individually when desired.
  • Nutritional information is an estimate and may vary based on substitutions.

Nutrition

  • Serving Size: 1 bar
  • Calories: 150
  • Sugar: 10g
  • Sodium: 120mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 20mg

Find it online: https://jessicasrecipes.com/strawberry-crunch-cottage-cheese-ice-cream-bars-recipe/