Chocolate Peanut Butter Cottage Cheese Ice Cream Bars

Enjoy the best-ever Chocolate Peanut Butter Cottage Cheese Ice Cream Bars! These easy-to-make treats are blended smooth with cottage cheese, peanut butter, and maple syrup, then dipped in a crunchy chocolate coating. No ice cream maker required—just freeze, dip, and enjoy!

A chocolate peanut butter cottage cheese ice cream bar dipped in chocolate and peanuts.

Chocolate Peanut Butter Cottage Cheese Ice Cream Bars are one of my favorite frozen treats to make, and what sets them apart is how simple they are without compromising on flavor or texture. You’ll love how creamy the cottage cheese and peanut butter base becomes once blended—smooth and rich, yet naturally sweetened with maple syrup. No ice cream maker? No problem! Just a blender and a little freezer time, and you’ll have these delicious bars ready to enjoy.

The best part? The satisfying crunch of the chocolate coating with peanuts and sprinkles adds an irresistible contrast to the creamy ice cream. This recipe is a fun and easy way to create something that feels special, whether you’re treating yourself or sharing with loved ones. Plus, it’s packed with protein and made with clean ingredients, so you can feel good about every bite!

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Why You’ll Love These Chocolate Peanut Butter Cottage Cheese Ice Cream Bars

  • Quick to make: Just blend, freeze, and dip for a fast and easy frozen treat.
  • Simple ingredients: Made with cottage cheese, peanut butter, and maple syrup for a naturally sweet, creamy base.
  • Crunchy topping: Coated with chocolate and peanuts for the perfect contrast of textures.
  • No ice cream maker needed: A blender is all you need to create these delicious bars at home.
A stack of three chocolate peanut butter cottage cheese ice cream bars with chopped peanuts and chocolate sprinkles on the outside.

Ingredients & Substitutions

Here is everything you need to make the best homemade chocolate cottage cheese ice cream bar recipe:

Cottage Cheese: You can use any variety of cottage cheese, but if you prefer a smoother texture, opt for whipped cottage cheese or even Greek yogurt as a creamy alternative.

Maple Syrup or Honey: Feel free to use agave syrup, coconut nectar, or even a few drops of liquid stevia if you want to cut down on sugar.

Vanilla: If you’re out of vanilla extract, you can try almond extract for a slightly nutty flavor, or skip it altogether if you prefer a simpler taste.

Salt: A dash of Himalayan pink salt or sea salt would work well here to bring out the flavors.

Natural Peanut Butter: Almond butter or cashew butter can step in for peanut butter. For a nut-free option, sunflower seed butter works too.

Cocoa Powder: Dutch-processed cocoa powder or carob powder can replace regular cocoa powder for a different twist on flavor.

Peanuts: Swap chopped almonds, walnuts, or pecans if you prefer. For a nut-free version, try roasted sunflower or pumpkin seeds.

Chocolate Sprinkles: For a fun topping, you can use crushed dark chocolate, cacao nibs, or even shredded coconut in place of sprinkles.

Chocolate Chips: If you don’t have Hu No Added Sugar chips, try using any dark chocolate chips or a chopped-up dark chocolate bar.

A close-up of a chocolate peanut butter cottage cheese ice cream bar with a bite taken out of it.

How to Make Strawberry Cheesecake Cottage Cheese Ice Cream Sandwiches

Step 1: Blend the Ice Cream

Combine the cottage cheese, cocoa powder, maple syrup, vanilla, and salt in a mixer or the cup from a Nutribullet. Blend until smooth. You can use any blender or immersion blender.

Adding the ice cream ingredients to a blender cup.
The ice cream ingredients blended smooth with a bullet blender.

Step 2. Pour the Ice Cream

Pour the ice cream into your popsicle mold of choice. My favorite is these silicone popsicle molds because they are easy to pour and remove the popsicles. Insert the popsicle sticks and cover them with the silicone cover. Freeze for 3-4 hours or until set..

Pouring the cottage cheese ice cream mixture into the popsicle mold.
Inserting the popsicle sticks into the mold.
Covering the popsicles in the popsicle mold.

Step 3.  Melt the Chocolate

Add your favorite chocolate chips and coconut oil to a microwave-safe bowl. My favorites are Hu No Sugar Added Chocolate Chips. Heat for 30 seconds. Then remove from the microwave and stir gently. Return to the microwave for another 30 seconds. Then stir until smooth.

Adding coconut oil to the chocolate chips in a microwave-safe measuring bowl.
Melted chocolate chips in a microwave-safe measuring bowl.

Step 4. Dip the Bars

Pour the chopped peanuts and chocolate sprinkles into two small plates. Dip the frozen popsicle in the chocolate and shake off the excess. Then quickly dip in the peanuts and chocolate sprinkles before the chocolate hardens. Set on a sheet of parchment paper to set. You can enjoy them immediately or return them to the freezer for later.

NOTE: These cottage cheese ice cream bars will be icy if left in the freezer for over a few hours. Allow them to thaw for 5-10 minutes, and then they will be a softer, creamy consistency.

Spreading the melted chocolate over the frozen popsicle with a spatula.
Dipping the chocolate into the chopped peanuts in a white dish.
Rolling the chocolate ice cream bar with melted chocolate and chocolate sprinkles on a white plate.
Top view of three chocolate peanut butter cottage cheese ice cream bars with chocolate sprinkles and chopped peanuts on the outside.

Expert Recipe Tips

Blending for smoothness: Be sure to blend the cottage cheese mixture until completely smooth, especially if you’re not a fan of the curd texture. This will give you a silky ice cream base.

Sweetener choice: If you prefer a sweeter treat, feel free to adjust the amount of maple syrup or honey to your taste. You can also use sugar-free sweeteners like monk fruit for a low-sugar option.

Customizable toppings: You can swap out the peanuts and chocolate sprinkles with your favorite toppings, like crushed almonds, coconut flakes, or even freeze-dried fruit for added texture and flavor.

Chocolate coating tip: Make sure your popsicles are well frozen before dipping them in melted chocolate. Work quickly when adding toppings so the chocolate doesn’t harden too soon.

Serving consistency: If your ice cream bars have been in the freezer for a while, let them sit at room temperature for 5-10 minutes to soften for that creamy, smooth texture.

Delicious Serving Suggestions

  • As a summer treat: Perfect for hot days when you crave something creamy and cold.
  • With extra toppings: Add a drizzle of melted chocolate, more chopped peanuts, or even crushed graham crackers for extra texture.
  • For kids: A fun, hands-on treat that kids will love making and eating.
  • Party snacks: These bars are a fun, crowd-pleasing dessert to serve at gatherings.
  • Post-workout snack: Packed with protein from the cottage cheese, they’re a great way to refuel after a workout.
  • On-the-go dessert: Wrap them individually for an easy, grab-and-go frozen dessert.

Freezer storage: Store the chocolate peanut butter cottage cheese ice cream bars in an airtight container or tightly wrapped in plastic wrap to prevent freezer burn.

Thaw before eating: If the bars are too firm straight from the freezer, let them sit at room temperature for 5-10 minutes to soften for a creamier texture.

Shelf life: These ice cream bars will keep in the freezer for up to 2 weeks, but for the best texture, try to enjoy them within the first few days.

Avoid refreezing: Once thawed, avoid refreezing the bars, as this can cause the texture to become icy.

Can I use a different sweetener instead of maple syrup?
Absolutely! You can substitute maple syrup with honey or any other natural sweetener you prefer, like agave or stevia. Just keep in mind that different sweeteners may slightly change the flavor.

What can I use if I don’t have a popsicle mold?
If you don’t have a popsicle mold, you can use small paper cups or even ice cube trays. Just insert popsicle sticks once the mixture starts to firm up in the freezer.

How do I prevent the bars from getting too icy?
To avoid icy bars, make sure you blend the cottage cheese until it’s very smooth. If the bars are frozen for too long, just let them thaw for 5-10 minutes before enjoying for a creamier texture.

Can I skip the chocolate dip and toppings?
Yes, you can enjoy these bars without the chocolate coating or toppings. They’ll still taste great, just with a simpler, creamier texture.

Can I use regular chocolate chips instead of Hu no sugar added?
Of course! You can use any type of chocolate chips you like. If you prefer a sweeter taste, regular chocolate chips will work perfectly.

Do you love homemade ice cream? Check out more of my easy cottage cheese ice cream recipes:

Three chocolate peanut butter cottage cheese ice cream popsicles on a white marble trivet.

Chocolate Peanut Butter Cottage Cheese Ice Cream Bars

Enjoy the best-ever Chocolate Peanut Butter Cottage Cheese Ice Cream Bars! These easy-to-make treats are blended smooth with cottage cheese, peanut butter, and maple syrup, then dipped in a crunchy chocolate coating. No ice cream maker required—just freeze, dip, and enjoy!
5 from 1 vote
Servings 4
Prep Time 10 minutes
Total Time 4 hours 10 minutes

Equipment

Ingredients
  

  • 1-1/4 cup cottage cheese any variety
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla
  • dash salt
  • 1 tablespoon natural peanut butter
  • 1 tablespoon cocoa powder
  • 2 tablespoons peanuts chopped
  • 1 tablespoon chocolate sprinkles
  • 1/2 cup chocolate chips Hu No Added Sugar are my favorite

Instructions
 

  • Combine the cottage cheese, cocoa powder, maple syrup, vanilla, and salt in a mixer or the cup from a Nutribullet. Blend until smooth. You can use any blender or immersion blender.
  • Pour the ice cream into your popsicle mold of choice. My favorite is these silicone popsicle molds because they are easy to pour and remove the popsicles. Insert the popsicle sticks and cover them with the silicone cover. Freeze for 3-4 hours or until set.
  • Add your favorite chocolate chips and coconut oil to a microwave-safe bowl. My favorites are Hu No Sugar Added Chocolate Chips. Heat for 30 seconds. Then remove from the microwave and stir gently. Return to the microwave for another 30 seconds. Then stir until smooth.
  • Pour the chopped peanuts and chocolate sprinkles into two small plates. Dip the frozen popsicle in the chocolate and shake off the excess. Then quickly dip in the peanuts and chocolate sprinkles before the chocolate hardens. Set on a sheet of parchment paper to set. You can enjoy them immediately or return them to the freezer for later.
    NOTE: These cottage cheese ice cream bars will be icy if left in the freezer for over a few hours. Allow them to thaw for 5-10 minutes, and then they will be a softer, creamy consistency.

Video

YouTube video

Nutrition

Calories: 300kcalCarbohydrates: 13gProtein: 11gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 11mgSodium: 209mgPotassium: 308mgFiber: 5gSugar: 18gVitamin A: 92IUCalcium: 100mgIron: 2mg
Keyword chocolate, cottage cheese ice cream, naturally sweetened, peanut butter, popsicle
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂
5 from 1 vote (1 rating without comment)

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