Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Peanut Butter Cottage Cheese Ice Cream Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 113 reviews
  • Author: Villerius
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 10 minutes
  • Yield: 4 bars
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American
  • Diet: Low Salt

Description

Delicious and creamy Chocolate Peanut Butter Cottage Cheese Ice Cream Bars that combine the richness of peanut butter and cocoa with the smoothness of cottage cheese. These no-churn, homemade ice cream bars are easy to prepare, requiring only blending and freezing, then dipped in a crunchy chocolate coating with chopped peanuts and sprinkles for an irresistible treat.

Ingredients

Scale

Ice Cream Base

  • 1-1/4 cup cottage cheese (any variety)
  • 2 tablespoons maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • Dash of salt
  • 1 tablespoon natural peanut butter
  • 1 tablespoon cocoa powder

Coating & Toppings

  • 1/2 cup chocolate chips (preferably Hu No Added Sugar)
  • 2 tablespoons chopped peanuts
  • 1 tablespoon chocolate sprinkles
  • 1 tablespoon coconut oil

Instructions

  1. Prepare the Ice Cream Base: Combine the cottage cheese, cocoa powder, maple syrup, vanilla extract, natural peanut butter, and a dash of salt in a blender or Nutribullet cup. Blend until the mixture is completely smooth and creamy, ensuring no lumps remain.
  2. Freeze the Ice Cream Bars: Pour the smooth ice cream mixture into silicone popsicle molds, insert the popsicle sticks, and cover with the silicone lids. Place the molds in the freezer for 3-4 hours or until the bars are fully set and firm.
  3. Make the Chocolate Coating: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat for 30 seconds, then stir gently. Repeat heating for another 30 seconds until the chocolate and oil mixture is fully melted and smooth.
  4. Dip and Decorate the Bars: Remove the frozen bars from the molds. Quickly dip each bar into the melted chocolate coating, allowing excess chocolate to drip off. Immediately roll or sprinkle the bars in chopped peanuts and chocolate sprinkles before the chocolate hardens.
  5. Set the Coating: Place the dipped bars on parchment paper to allow the coating to set. Enjoy immediately for a softer texture, or return to the freezer to firm up further. If frozen for too long, allow to thaw 5-10 minutes before eating for creamy consistency.

Notes

  • To ensure easy removal from molds, use silicone popsicle molds as they are flexible and user-friendly.
  • These ice cream bars may become icy if kept frozen too long; thaw slightly before serving for best texture.
  • Maple syrup can be substituted with honey or preferred liquid sweetener.
  • For a smoother chocolate coating, ensure chocolate chips and coconut oil are fully melted and combined.
  • Use natural peanut butter without added sugars or oils for a healthier option.

Nutrition

  • Serving Size: 1 bar
  • Calories: 300 kcal
  • Sugar: 18 g
  • Sodium: 209 mg
  • Fat: 16 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 13 g
  • Fiber: 5 g
  • Protein: 11 g
  • Cholesterol: 11 mg

Find it online: https://emilyscook.com/chocolate-peanut-butter-cottage-cheese-ice-cream-bars-recipe/