Strawberry Crunch Cottage Cheese Ice Cream Bars
If you chased down the ice cream truck as a kid you likely remember strawberry crunch bars. These homemade ice cream bars combine that nostalgic treat with the viral cottage cheese ice cream. The results are a frozen treat, perfect for hot summer days (or any day!).
This high-protein dessert uses simple ingredients with a layer of graham cracker crust followed by an ice cream base made with fat-free cottage cheese, strawberries and honey. The ice cream layer is creamy, soft and sweet, similar to strawberry cheesecake. The bars are topped with a layer of crushed golden Oreos and freeze dried strawberries for that sweet crunch we all love.
These healthy ice cream bars are made in a high-powered blender and frozen overnight. The most important (and hardest part!) is letting these defrost for 10-20 minutes before enjoying.
For another high protein dessert try cottage dessert bowls or mini strawberry cheesecakes.
Why you’ll love this recipe
- Simple ingredients!
- 8 grams of protein per bar.
- No ice cream maker needed.
Ingredients and Substitutions:
These are the main ingredients and substitutions for this cottage cheese ice cream recipe. See the recipe card below for the full ingredient list and instructions.
- Low-Fat Cottage Cheese: for a more creamy texture, use low fat cottage cheese or full-fat cottage cheese.
- Honey: you can lower to 1/4 cup if preferred but 1/3 cup adds the perfect level of sweetness.
- Strawberries: fresh strawberries are best for this.
- Melted Coconut Oil: this helps the graham crackers stick together when freezing.
- Golden Oreo Thins: a must for that ice cream truck flavor.
- Freeze-Dried Strawberries: another must for a similar flavor to the ice cream bars. You can buy these in a small bag at the grocery store.
Variations
- Try frozen banana snickers bars for a chocolatey version of these.
- Go rogue and add swap the strawberries for chocolate chips.
- Use regular ice cream or even “nice cream” instead.
Dietary Modifications
- This recipe is gluten-free if you use gluten-free graham crackers and gluten-free Oreos.
How to make this easy dessert recipe (a step-by-step visual guide):
Step 1: make the cottage cheese ice cream
In a high-speed blender or food processor, add the cottage cheese, honey and strawberries (image 1).
Blend for at least 5 minutes until completely smooth (image 2).
Step 2: crush graham crackers and add coconut oil
Add the graham crackers to a ziplock and crush with a rolling pin (image 3) and transfer to a small bowl
Add the melted coconut oil and mix to combine until it resembles wet sand (image 4).
Step 3: layer the mixture in a loaf pan
Line a loaf pan with parchment paper so the long side hangs over, this will help pull the bars out once frozen.
Add the graham cracker mixture to the bottom and press it down (image 5).
Top the graham crackers with the cottage cheese ice cream (image 6).
Step 5: crush Oreos and dried strawberries and add on top
To another ziplock, add the golden Oreo thins and freeze dried strawberries and crush with rolling pin (image 7).
Sprinkle on top of the ice cream to evenly coat the top of the ice cream (image 8).
Step 6: freeze
Top with foil and freeze for 4-5 hours. Remove and pull the ice cream bars out using the parchment paper. Cut down the center lengthwise and into 8 equal squares. (you can eat them at this point through they’ll be slightly soft in the center still) Return to the pan, top with foil and freezzefor another 3-4 hours.
Step 7: defrost before enjoying
When ready to enjoy you MUST let these defrost for 15-20 minutes before eating to ensure they’re soft and creamy and no longer icy. Let the pan sit at room temp until you can easily pull the bars out using the parchment paper. The longer you freeze the ice cream bars, the longer it will take to defrost.
Expert Tip!
Be sure to defrost these for a solid 20 minutes before eating! These get rock hard overnight and must be defrosted to be enjoyed.
Recipe FAQs
To avoid freezer burn, store your ice cream bars in a freezer safe container for up to 3 months.
Yes! I used low-fat cottage cheese to lower the fat and calories but you can absolutely use a higher fat cottage cheese for a creamier and richer bar.
The longer these defrost the less icy they will be! If you’ve ever frozen greek yogurt, this is similar, it takes a while for the icyness to defrost but it’s worth the wait!
Check out our other yummy cottage cheese recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Strawberry Crunch Cottage Cheese Ice Cream Bars
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Equipment
- 1 High Speed Blender
Ingredients
- 2 cups low-fat cottage cheese (Good Culture) 16 oz.
- 1/3 cup honey
- 1.5 cups strawberries halved
- 4 sheets graham crackers crumbled
- 1 Tbsp. coconut oil melted
- 4 Golden Oreo Thins crumbled
- 1/4 cup freeze-dried strawberries 8g crumbled
Instructions
- In a high-speed blender, add the cottage cheese, honey and strawberries. Blend for at least 5 minutes until completely smooth.
- Add the graham crackers to a ziplock and crush with a rolling pin and transfer to a small bowl. Add the melted coconut oil and mix to combine until it resembles wet sand.
- Line a loaf pan with parchment paper so the long side hangs over, this will help pull the bars out once frozen. Add the graham cracker mixture to the bottom and press it down well.
- Pour the cottage cheese ice cream mixture over the graham crackers.
- To another ziplock, add the Golden Oreo Thins and freeze dried strawberries and crush with rolling pin. Sprinkle on top of the ice cream to evenly coat the top.
- Top with foil and freeze for 4-5 hours. Remove and pull the ice cream bars out using the parchment paper. Cut down the center lengthwise and into 8 equal squares (you can eat them at this point though they'll be slightly soft in the center still). Return to the pan, top with foil and freeze for another 3-4 hours.
- When ready to enjoy you MUST let these defrost for 15-20 minutes before eating to ensure they're soft and creamy and no longer icy. Let the pan sit at room temp until you can easily pull the bars out using the parchment paper. The longer you freeze the ice cream bars, the longer it will take to defrost.
- TIP: it’s easier to cut halfway through freezing ~ after 4-5 hours in the freezer before it’s super hard, otherwise you'll have to let the entire pan defrost before cutting vs. pre cutting and pulling out however many you want to enjoy to defrost! Return to the freezer to easily enjoy the bars, when desired.
Notes
- If you freeze these for longer then 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 be as it does get rock hard overnight with an icy texture while defrosting. It’s worth the wait!!
- You can lower the honey to 1/4 cup if preferred. 1/3 cup adds the perfect amount of sweetness.
- I suggest cutting them into bars after 4-5 hours in the freezer. Either eat them right away or return them to the freezer. This way, they will already be in bar form and you can defrost each one individually when ready to eat.
- Nutritional information is an estimate and will vary with substitutions.
