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High-protein strawberry shortcake ice cream bars

High-protein strawberry shortcake ice cream bars

By Lucy Bezuidenhout
240’ Prep time
1’ Cook time
241’ Total time
385 Calories
12 Serving

Summary

These strawberry shortcake ice cream bars are made with blended cottage cheese and leave you with 13 grams of protein per bar. all the delicious flavors of your classic childhood ice cream bar without the heavy cream.
Lucy Bezuidenhout 0 Followers

Step by Step

Step 1
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Step 1

Blend the cottage cheese, strawberries, honey, and vanilla extract in a high-speed blender until completely smooth, 2-3 minutes. Transfer to a gallon-sized bag.
Step 2
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Step 2

Cut the corner of the gallon-sized bag and pipe the mixture into a popsicle mold and freeze for at least 4 hours or overnight.
Step 3
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Step 3

Before removing the bars from the freezer, add the vanilla wafters and freeze-dried strawberries to a blender or food processor and process until dust. Transfer the mixture to a bowl.
Step 4
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Step 4

Add the rice crispies to the wafers and strawberries and gently crush some of the rice crispies with a fork or your hands, set aside.
Step 5
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Step 5

Prepare the white chocolate coating. Transfer the white chocolate and coconut oil into a microwave-safe glass. Microwave on high for 20-second intervals, stirring between each interval until melted and glossy. Set aside.*
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Step 6

Line a large tray with parchment paper. Set aside.
Step 7
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Step 7

Run the bottom of the mold under warm water to loosen the ice cream bar. Remove a bar and let it sit out for 5 minutes to soften slightly. Gently dip it into the melted white chocolate until thinly coated (option to use a pastry brush and brush on a layer of white chocolate). Immediately roll it in the cookie crumb and set it on the parchment paper. Repeat until all the bars are coated.
Step 8
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Step 8

Enjoy immediately or wrap them in parchment paper and store them in a gallon-size bag in the freezer for later.

Tips and Warnings

  • Removing the ice cream bars from the molds too soon will cause them to fall apart.
  • Coconut oil is used to create a smooth, glossy coating that freezes quickly and softens quickly.
  • Every popsicle mold is slightly different. If you have a larger popsicle mold, you may not have enough cottage cheese mixture. If you have a smaller popsicle mold, you may have extra.
  • If you do not wait 5 minutes for the popsicles to soften slightly the white chocolate will harden too quickly before you roll the popsicles in the crumb mixture.
  • You will likely have leftover white chocolate and crunchy coating.

Ingredient

  • Vanilla extract
    Vanilla extract
    9.86 ml
  • Coconut oil ⁣⁣
    Coconut oil ⁣⁣
    29.57 ml
  • Cottage cheese
    Cottage cheese
    1247.38 g
  • Vanilla wafers
    Vanilla wafers
    8
  • Honey
    Honey
    118.29 ml
  • Freeze-dried strawberries
    Freeze-dried strawberries
    236.59 ml
  • Rice crispies
    Rice crispies
    236.59 ml
  • White chocolate
    White chocolate
    170.1 g

Nutrition Facts

View nutrition facts
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