Cottage Cheese Ice Cream Bars

1 cup 4% cottage cheese

2 tablespoons keto maple-flavored syrup (or regular maple syrup or honey)

1 tablespoon refined coconut oil (melted (optional for creamier texture; see Notes for substitution ideas))

½ tablespoon pure vanilla extract

¼ cup roasted chopped almonds (optional (see Notes for how to roast almonds))

6 ounces dark chocolate (chopped)

Add the cottage cheese, maple syrup, coconut oil, and vanilla extract to a food processor. Puree until smooth and creamy, stopping to scrape down the sides as necessary. Stir in the almonds.
Pour the mixture into molds and freeze until solid.
Melt the chocolate in a microwave or double boiler.
Unmold the ice cream bars, dip each in chocolate, let the excess chocolate run off, and place the bars on a parchment paper-lined tray. If there’s extra chocolate, drizzle it decoratively on top. Freeze briefly to set the chocolate.
Enjoy, or wrap each ice cream bar in plastic wrap, place them in an airtight container or zip-top plastic freezer bag, and freeze for up to 1 month.

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🍿Snack🍦Summer Treat

Season☀️Summer

DifficultyEasy ⏰ 10m