Description
Delight in these creamy and nutritious Chocolate Peanut Butter Cottage Cheese Ice Cream Bars, blending the richness of peanut butter and cocoa with the smoothness of cottage cheese, sweetened naturally with maple syrup. Perfect for a refreshing, homemade frozen treat without the need for an ice cream maker.
Ingredients
Scale
Main Ingredients
- 1-1/4 cup cottage cheese (any variety)
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon vanilla extract
- dash salt
- 1 tablespoon natural peanut butter
- 1 tablespoon cocoa powder
Toppings and Coating
- 2 tablespoons peanuts (chopped)
- 1 tablespoon chocolate sprinkles
- 1/2 cup chocolate chips (Hu No Added Sugar preferred)
- 1 tablespoon coconut oil (for chocolate coating)
Instructions
- Blend the 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 smooth and creamy, ensuring no lumps remain.
- Pour into Molds: Pour the blended mixture into silicone popsicle molds. Insert popsicle sticks and cover the molds with their silicone lids to prevent freezer odors.
- Freeze the Bars: Place the molds in the freezer for 3-4 hours or until the ice cream bars are completely set and firm.
- Prepare the Chocolate Coating: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat for 30 seconds, stir gently, then heat for another 30 seconds. Stir thoroughly until smooth and melted.
- Dip and Decorate: Pour chopped peanuts and chocolate sprinkles each onto separate small plates. Remove a frozen bar from its mold, dip it into the melted chocolate coating, shake off excess chocolate, and quickly roll it in chopped peanuts and chocolate sprinkles before the chocolate hardens.
- Set the Coating: Place the coated popsicles on parchment paper to allow the chocolate to harden. You can enjoy them immediately or return them to the freezer for later.
- Serving Tip: For a softer, creamier texture, allow the ice cream bars to thaw for 5-10 minutes after freezing to reduce iciness before serving.
Notes
- Use silicone popsicle molds for easy pouring and removal of the ice cream bars.
- The cottage cheese base results in a protein-rich, creamy texture without the need for an ice cream maker.
- Allow thawing for a few minutes post-freezing for a softer, less icy consistency.
- Substitute honey for maple syrup if preferred.
- Hu No Sugar Added Chocolate Chips are recommended for healthier chocolate coating options.
- Store remaining bars in the freezer in an airtight container to preserve freshness.
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
