Frozen Cottage Cheese Ice Cream Bars
These cottage cheese ice cream bars are packed with protein. If you're looking for a popsicle treat that's creamy, fruity and delicious give them a try!
Servings 6 servings
Calories 110kcal
Equipment
Ingredients
Strawberry Cheesecake
- 1 10-ounce bag frozen strawberries
- 1 cup cottage cheese
- ½ cup milk
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2 graham cracker sheets crushed
Banoffee Pie
- 2 bananas
- 1 cup cottage cheese
- ½ cup milk
- 2 tablespoons pure maple syrup
- 1 tablespoon salted caramel or regular caramel
- 1 teaspoon vanilla extract
- ¼ cup mini chocolate chips
Pineapple Coconut
- 2 cups frozen pineapple chunks
- 1 cup cottage cheese
- ½ cup coconut water
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ cup unsweetened flaked coconut
Mixed Berry Breakfast Pops
- 1 10-ounce bag frozen mixed berries
- 1 cup cottage cheese
- ½ cup milk
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup granola
Instructions
- Add all ingredients except the last ingredient from any of the flavors to a high-speed blender and process for 1 to 2 minutes, or until completely smooth. Stir the last ingredient into the blender using a spoon.
- Transfer the mixture to a popsicle mold, then add wooden sticks, or the sticks that come with your mold.
- Set in the freezer for at least 8 hours, then remove from mold. If you are having a hard time getting the pops out, you can run the mold under warm water for a few moments to help loosen them.
Notes
Each recipe makes about 6 ice cream bars.
*Nutrition label is for the strawberry cheesecake recipe only.
Storage: Freeze cottage cheese bars for up to 2 months in the popsicle molds to avoid freezer burn. Or wrap them individually in plastic wrap and keep in freezer-safe bags.
Tips:
Blend the cottage cheese well. Cottage cheese can have a slightly grainy texture, which may not be desirable in ice cream bars. Ensure you blend the cottage cheese mixture well until it is velvety and smooth.
No popsicle mold, no problem. Fill small paper cups ¾ full, then cover with tin foil. Poke a popsicle stick through the foil and freeze until set. You can peel off the paper cup once frozen.
Do a taste test before freezing. The sweetness can vary depending on the brand of cottage cheese and the ripeness of the frozen fruit. So, it's best to taste the cottage cheese mixture before pouring it into the molds and adjusting as needed.
Removing the bars from mold. The cottage cheese ice cream bars should easily release from the mold. If you're having trouble getting them out, run the bottom of the mold under warm water for a few seconds to help loosen them.
Nutrition
Calories: 110kcal | Carbohydrates: 16g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 150mg | Potassium: 171mg | Fiber: 1g | Sugar: 11g | Vitamin A: 88IU | Vitamin C: 28mg | Calcium: 76mg | Iron: 0.4mg