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The Ultimate 4-Ingredient Keto Cottage Cheese Ice Cream Bars

A hand holding a high-protein Keto Cottage Cheese Ice Cream Bar with a bite taken out.

A 4-ingredient, keto-friendly frozen dessert bar. The recipe creates a no-churn ‘ice cream’ by blending full-fat cottage cheese with a sugar-free sweetener until smooth, then folding in a thawed, zero-sugar whipped topping. The mixture is frozen solid, cut into bars, and then dipped in melted sugar-free dark chocolate to create a hard shell, resulting in a high-protein, low-sugar treat.

Ingredients

  • 1 1/2 cups (354g) 4% cottage cheese
  • 1/4 cup (2 fl oz) sugar-free sweetener
  • 1 1/2 cups (136g) zero sugar frozen whipped topping, thawed (or homemade sugar-free whipped cream)
  • 1 (9 or 10 oz) bag sugar-free dark chocolate chips

Instructions

  1. Line an 8-inch square pan with plastic wrap, leaving an overhang on the sides to use as handles.
  2. In a blender, combine the cottage cheese and sugar-free sweetener. Blend until the mixture is completely smooth, scraping down the sides of the blender as needed.
  3. Pour the blended cottage cheese mixture into a mixing bowl. Gently fold in the thawed whipped topping until it is evenly combined.
  4. Pour the mixture into the lined pan and smooth the top.
  5. Freeze for at least 4 hours, or preferably overnight, until solid.
  6. Once frozen, use the plastic wrap overhang to lift the block out of the pan. Cut it into 4 equal squares. Place the squares back in the freezer while you melt the chocolate.
  7. Line a small baking tray with parchment paper.
  8. Add the sugar-free chocolate chips to a medium microwave-safe bowl. Heat in 30-second increments, stirring in between, until the chocolate is completely melted and smooth. Let it cool slightly.
  9. Ensure the bowl of melted chocolate is deep enough to dip a bar completely. Working quickly, dip each frozen square into the melted chocolate, coating it entirely and letting any excess drip off.
  10. Place the dipped bars on the parchment-lined baking tray and return them to the freezer for about 15-20 minutes, or until the chocolate shell has hardened.
  11. Once the chocolate is set, the bars are ready to eat. Store uneaten bars individually wrapped in an airtight container or freezer bag in the freezer.

Notes

  • Using a blender is essential to get the cottage cheese base completely smooth.
  • The recipe mentions specific notes about the cottage cheese, sweetener, and whipped topping that are not detailed in the provided text.
  • For best results when dipping, use a small, deep bowl for the melted chocolate to ensure the bars can be fully submerged.
  • The overhang of the plastic wrap in the initial pan makes it easy to remove the frozen block for cutting.

Find it online: https://cookupjoy.com/keto-cottage-cheese-ice-cream/

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