4 Ingredient Keto Cottage Cheese Ice Cream Bars
These chocolate covered cottage cheese ice cream bars are low sugar, low carb, high protein and keto-friendly. The bars taste like homemade Klondike bars. They only need 4 ingredients and no ice cream maker needed.
These healthier ice cream bars make for a cool and refreshing treat. You can also customize with different flavors or different chocolate coatings.
Ingredients
- Cottage cheese
- Sugar-free sweetener
- Frozen whipped topping (can substitute with homemade whipped cream)
- Low carb chocolate chips
Cottage Cheese: This recipe works best with 4% cottage cheese to help the ice cream have a creamier texture.
Sugar-free sweetener: My favorite sweetener to use is sugar free sweetened coconut condensed milk. It helps this ice cream have a more creamy consistency and sweetens the ice cream. But it does add more carbohydrates to the recipe so you would need to make the bars smaller (make 6 instead of 4) to keep them keto-friendly. You can also substitute with zero sugar honey sweetener but the ice cream will be a little icier.
Frozen Whipped Topping: I used Keto Truwhip but you can use other brands of sugar free whipped topping. The whipped topping is used to help with the texture and flavor of the ice cream, so it doesn’t taste like cottage cheese. You can also use homemade whipped cream. I share more in the recipe notes at the end of the post.
Low Carb chocolate chips: Chocolate chips are melted down for dipping and coating the chocolate bars. I used dark chocolate style chocolate chips but you can also use milk or semisweet chocolate for the coating.
How to Make Cottage Cheese Ice Cream Bars
- The cottage cheese and sweetener are first blended until smooth.
- The whipped topping is then folded in.
- The mixture is poured into your prepared pan and place into the freezer to set.
- Once frozen, cut the ice cream into four squares. Place them back into the freezer while you melt your chocolate.
- Dip the frozen squares into the melted chocolate until fully coated. If desired, you can add chocolate drizzles on top.
- Place back into freezer to set.
Texture
The ice cream bars have a rich creamy flavor but are slightly icier than regular ice cream. This is because regular ice cream has a very high fat content and cottage cheese does not have as much fat as cream. However, I think the ice cream bars are still quite tasty and a good healthier alternative when you are craving ice cream bars. They also don’t taste like they are made with cottage cheese.
Expert Tips
- There are many cottage cheese ice cream recipes made with only cottage cheese but I find that the texture is too hard and icy. Adding whipped cream and coconut condensed milk helps with the texture of the ice cream and makes it softer and creamier.
- Make sure your melted chocolate is deep enough that you can dip the entire bar into it at once, otherwise it is difficult to move the ice cream around in the melted chocolate.
- You can also add a teaspoon of vanilla bean paste for an even more flavorful ice cream.
- These bars are a little bigger than classic Klondike bars and most ice cream bars. You can make them smaller.
More Keto Cottage Cheese Recipes
- 3 Ingredient Keto Chocolate Cottage Cheese Cake
- 4 Ingredient Cottage Cheese Chocolate Chip Cookies
- 3 Ingredient Cottage Cheese Donuts
- 4 Ingredient Keto Cottage Cheese Bread
4 Ingredient Keto Cottage Cheese Ice Cream Bars
Ingredients
- 1 1/2 cups (354g) 4% cottage cheese, see note before starting
- 1/4 (2 fl oz) cup sugar-free sweetener, see note before starting
- 1 1/2 cups (136g) zero sugar frozen whipped topping, thawed in fridge, or homemade whipped cream (see note)
- 1 (9 or 10 oz) bag sugar free dark chocolate chips
Instructions
- Line an 8-inch square pan with plastic wrap, leaving overhang on the sides.
- In a blender, combine cottage cheese and sweetener. Blend until completely smooth, scraping down the sides of the blender as needed.
- Pour the mixture into a mixing bowl then gently fold in the whipped topping until evenly combined.
- Pour the mixture into the lined pan and smooth the top. Freeze for at least 4 hours, preferably overnight, or until solid.
- Once frozen, lift the mixture out using the plastic wrap overhang and cut into 4 equal squares. Return to the freezer while you melt the chocolate.
- Line a small baking tray with parchment paper. Set aside.
- Add chocolate chips to a medium microwave safe bowl. Heat in 30 second increments, stirring in between with a silicone spatula, until completely melted and smooth. Let cool slightly. You want the melted chocolate to be deep enough that you will be able to completely cover the ice cream bar in chocolate in one dip as it will be very difficult to move around the ice cream bar once it comes into contact with the chocolate. You can transfer the melted chocolate to a smaller bowl to help achieve this.
- Working quickly, dip each frozen square into the melted chocolate, letting any excess drip off.
- Place dipped bars on a parchment paper-lined baking tray and return to the freezer until the chocolate hardens (about 15-20 minutes).
- Once the chocolate has hardened, the bars are ready to eat. Wrap uneaten bars individually in parchment paper and store in an airtight container or freezer bag. Keep frozen.
Notes
- Cottage Cheese note: This recipe works best with a high protein cottage cheese that contains 13 or 14 grams of protein per 1/2 cup (110g) serving. I tested with Good Culture brand* and Amazon Grocery brand.* Avoid brands like Knudsen which don't contain as much protein.
- Sweetener note: I like using Nature's Charm sugar free sweetened coconut condensed milk* which makes the ice cream much creamier, but if you do use this I would recommend making 6 bars instead of 4 because coconut condensed milk contains more carbs. You can substitute with a different liquid sweetener like Choczero zero sugar honey* but the ice cream will be more icy.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- I used Zero Sugar Keto Truwhip.
- Homemade whipped cream: If you don't have frozen whipped topping available you can make homemade whipped cream. Add 3/4 cup chilled heavy cream to a mixer and beat at highest speed until medium peaks form. I also recommend adding 1/4 cup more sweetener to the cottage cheese mixture if you are using homemade whipped cream since it isn't sweetened like the frozen whipped topping.
- You can use whatever brand of low carb dark chocolate chips you prefer such as Lily's, ChocZero or Lakanto.
- Nutrition notes:
- Please note these bars are larger than typical Klondike or other similar chocolate covered ice cream bars. You can make them smaller if you want.
- If you are using sugar-free coconut condensed milk, we recommend making 6 bars instead of 4 to reduce the carb count (they are about 8 net carbs if you divide into 4 and about 6 net carbs if you divide into 6).Â
- Estimated nutrition below is calculated with Keto Truwhip, Choczero honey and assumes 5oz of Lily's dark chocolate chips are used. You need a lot of chocolate for dipping but not all of it ends up on the bars.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.Â
AWESOME SAUCE I CANT WAIT TO MAKE AND ENJOY THIS RECIPE THANK YOU!
Let us know how you like them!