Can I use regular cottage cheese instead of low-fat?

Yes, absolutely! Regular cottage cheese will make the bars even creamier. The fat content helps create a smoother texture, though it will increase the calorie content slightly.

My bars are too hard when I try to eat them. What went wrong?

Nothing went wrong! These bars freeze quite firmly and truly need that 15-20 minute defrosting time. Set a timer and resist the urge to bite into them too early. The transformation is remarkable as they soften.

Can I substitute the honey with another sweetener?

Yes, maple syrup works wonderfully as an alternative. If using a granulated sweetener like sugar, dissolve it in a tablespoon of warm water first to prevent grittiness in the final product.

I don't have freeze-dried strawberries. What can I use instead?

While freeze-dried strawberries provide the best color and concentrated flavor, you can substitute with fresh strawberries chopped and patted dry, or even strawberry crisp cereal crushed up for that crunch factor.

Strawberry Crunch Cottage Cheese Ice Cream Bars Recipe

Description

A delightful and creamy strawberry crunch cottage cheese ice cream bars recipe featuring layers of sweetened cottage cheese, fresh strawberries, cookie crumbles, and graham crackers, perfect for a refreshing dessert or snack.

Ingredients

Units Scale

For the Ice Cream Layer

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

For the Graham Cracker Crust

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

For the Crunch Topping

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

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Instructions

Blend the Ice Cream Mixture: In a high-speed blender, combine the cottage cheese, honey, and halved strawberries. Blend for at least 5 minutes until the mixture is completely smooth.
Prepare the Graham Cracker Crust: Add the graham crackers to a ziplock bag and crush them using a rolling pin. Transfer the crumbs to a small bowl, add the melted coconut oil, and mix until the texture resembles wet sand.
Line the Pan: Line a loaf pan with parchment paper, leaving the long sides hanging over for easy lifting. Press the graham cracker mixture firmly into the bottom of the pan to form a crust.
Pour the Ice Cream Mixture: Pour the blended cottage cheese ice cream mixture over the prepared graham cracker crust.
Prepare the Crunch Topping: In a separate ziplock bag, crush the Golden Oreo Thins and freeze-dried strawberries using a rolling pin. Sprinkle this evenly on top of the ice cream mixture to coat the surface.
Freeze Initially: Cover the pan with foil and freeze for 4-5 hours. Once set, remove the pan from the freezer and use the parchment paper to lift the ice cream out. Cut down the center lengthwise, then into 8 equal bars. Return the bars to the pan, cover with foil, and freeze for an additional 3-4 hours.
Defrost and Enjoy: Before serving, let the bars defrost at room temperature for 15-20 minutes to ensure a soft and creamy texture. Use the parchment paper to easily pull the bars out. Serve and enjoy!
Cutting Tip: After the initial 4-5 hour freeze, it’s easier to cut the ice cream bars before they become very hard. This way, you can freeze individual bars and defrost them as needed.

Notes

If you freeze these for longer than 8 hours, ensure they are defrosted for about 20 minutes before cutting and eating.
The texture becomes creamy the longer you let them sit after defrosting; they may become icy if left frozen for too long.
You can reduce the honey to 1/4 cup if you prefer less sweetness, though 1/3 cup provides the perfect balance.
Cutting the bars after 4-5 hours of freezing allows for easier portioning and individual defrosting.
Nutritional information is approximate and may vary depending on ingredient substitutions.

Nutrition

Serving Size: 1 bar