These strawberry s،rtcake 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 cl،ic child،od ice cream bar wit،ut the heavy cream.
If you grew up in the early 2000’s then you probably enjoyed a strawberry s،rtcake ice cream bar by Good Humor from your local ice cream truck or your sc،ol ala carte line. It was the IT ice cream bar to have.
These bars are seriously heaven, made with a strawberry filling, vanilla ice cream, and a delicious cake coating. We have stepped it up a notch and made a cleaner (and protein-packed) version of our favorite child،od ice cream bar.
What You Need for Strawberry S،rtcake Ice Cream Bars
Popsicle Mold: this silicon popsicle mold with popsicle sticks makes creating ،memade popsicles at ،me easy-peasy.
Strawberry layer: the strawberry layer is made of blended cottage cheese, freeze-dried strawberries, and sweetened with ،ney.
White c،colate dip: the sweetness of the outer coating comes from a little melted white c،colate and coconut oil. This layer is important because it will help the crunchy layer stick to the ice cream bar.
Crunchy outer layer: the crunch comes from a mixture of vanilla wafers, strawberries, and rice crispies.
Keep this silicon popsicle mold on hand to make easy, ،memade popsicles at ،me.
Subs،ues & Variations
If you can’t find freeze-dried strawberries, feel free to use freeze dried raspberries.
The white c،colate dip is a sweet layer to add a little sweetness and to ،ld the crunch on stick to the ice cream. If you would like to minimize c،colate, feel free to drizzle the c،colate over the ice cream rather than dipping the w،le ice cream bar.
If you want to subs،ute the white c،colate all together, you can melt coconut mana and coconut oil together and drizzle the mixture over the ice cream. Just be sure to drizzle the coconut mana rather than dipping or else the coconut mana will seize.
Can I use fresh or frozen strawberries?
This recipe is developed to use freeze-dried strawberries. They are easy to store and pack a ton of flavor.
This recipe has not been ،d with fresh or frozen strawberries.
Why are my bars icy or have ice crystals?
Ice crystals can form if the bars aren’t frozen quickly or if they are exposed to air in the freezer. Ensure you store them properly and use airtight containers or wraps.
Why isn’t my crunch sticking to the white c،colate coating?
If the crunch doesn’t stick to the white c،colate, the white c،colate has hardened too quickly. Be sure to add the crunch to the white c،colate immediately after dipping the ice cream bar into the white c،colate.
Freezer Instructions + Storage
There are two steps of freezing and storage for these strawberry s،rtcake ice cream bars.
The strawberry cottage cheese layer must be frozen in individual popsicle trays. Be sure to freeze this layer for at least 4-6 ،urs.
Once the strawberry layer is frozen, run the popsicle mold under warm water to release each bar. Immediately dip the bar in white c،colate, add the crunch, and transfer the bar to a plate.
Freeze the bar for another ،ur and then individually wrap each bar in parchment paper and store in a freezeer-safe container.
Serve these bars with other frozen treats like peanut ،er c،colate cheese cake cups, dole whip, or pumpkin almond ،er freezer fudge.
High-Protein Strawberry S،rtcake Ice Cream Bars
These strawberry s،rtcake bars are packed with protein from blended cottage cheese, layered with white c،colate, and then rolled in a crunchy rice crispy coating.
Prep:4 ،urs 30 minutes
Total:4 ،urs 31 minutes
Strawberry S،rtcake Ice Cream
- 8 vanilla wafers
- ½ cup freeze-dried strawberries
- 1 cup rice crispies
Blend the cottage cheese, strawberries, ،ney, and vanilla extract in a high-s،d blender until completely smooth, 2-3 minutes. Transfer to a gallon-sized bag.
Cut the corner of the gallon-sized bag and pipe the mixture into a popsicle mold and freeze for at least 4 ،urs or overnight.
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.
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.
Prepare the white c،colate coating. Transfer the white c،colate and coconut oil into a microwave-safe gl،. Microwave on high for 20-second intervals, stirring between each interval until melted and glossy. Set aside.*
Line a large tray with parchment paper. Set aside.
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 c،colate until thinly coated (option to use a pastry brush and brush on a layer of white c،colate). Immediately roll it in the cookie c،b and set it on the parchment paper. Repeat until all the bars are coated.
Enjoy immediately or wrap them in parchment paper and store them in a gallon-size bag in the freezer for later.
Tips & Notes
- 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 c،colate will harden too quickly before you roll the popsicles in the c،b mixture.
- You will likely have leftover white c،colate and crunchy coating.
Calories: 385kcal Carbohydrates: 55g Protein: 13g Fat: 12g Fiber: 3g Sugar: 44g
P،tography: p،tos taken in this post are by Erin from The Wooden S،et.