Ingredients
Scale
- 2 cups full-fat cottage cheese
- 2 cups fresh strawberries, sliced
- 3–4 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1 scoop vanilla whey protein or neutral collagen powder (optional)
- 1 cup almond flour or oat flour (for crumble)
- 2 tablespoons coconut sugar (for crumble)
- 1/4 teaspoon salt (for crumble)
- 2 tablespoons melted butter or coconut oil (for crumble)
- 1/4 cup crushed freeze-dried strawberries (optional)
- 1 teaspoon lemon zest (optional)
Instructions
- Prep the pan by lining an 8×8 inch pan with parchment paper.
- Make the base by blending cottage cheese, strawberries, maple syrup, vanilla, salt, and optional protein powder until very smooth.
- Pour and level the mixture into the lined pan and smooth the top.
- Mix the crumble by stirring almond flour, coconut sugar, and salt. Add melted butter or coconut oil and stir until small clusters form.
- Add the topping by sprinkling the crumble evenly over the base and gently pressing down.
- Freeze for at least 3-4 hours, or until solid enough to slice.
- Slice and store in an airtight container in the freezer.
Notes
For a chocolate shell, melt dark chocolate with a teaspoon of coconut oil, dip or drizzle over the bars, and set on parchment to harden.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: High-Protein, Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg
Keywords: strawberry, ice cream bars, high-protein dessert, no-bake