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Is it hot enough for ya? Summer has arrived, and she is not playing around. I don’t know about where you’re at, but we just had a 36-degree day, and when I wasn’t eating one of these sugar free Strawberry Ice Cream Bars, I was thinking about one!
I bought a mini freezer this year, and it was the best decision ever. Dramatic? Maybe. True? Absolutely, and I’ve also been loving having these ice cream bars being readily available in the mini freezer! It’s been fun having this mini freezer because it means I have more space to play around with things like fun mocktail ice cubes, freshly picked strawberries, and so much more!
Summer snacks are better when they’re cold, and these Strawberry Ice Cream Bars are about to become your new favourite! If you want a vegan version, click here because I’ve gotchu!
Umm, let me count the reasons: they’re creamy, refreshing, naturally sweet, made with simple ingredients and taste damn good! No refined sugar, no complicated steps, no ice cream machines, just a simple recipe that really delivers on flavour and lovability!
Protein ice cream is trending right now, and with very good reason. Why have regular ice cream when you could make something that tastes like a treat and gives your body the added benefit of protein? When you combine Greek yogurt and cottage cheese, magical things happen, and just trust me when I say you’ll have this recipe on repeat all summer long!
No, and thank goodness.
You do not need an ice cream maker for these strawberry ice cream bars. You do not need a fancy machine or a custard base, and this recipe is not complicated by any means. All you need is a blender (or food processor), ice cream bar moulds, and a freezer.
Here are the ingredients you’ll need to make these strawberry ice cream bars:
You can use either fresh strawberries or frozen strawberries for this recipe!Â
I used fresh strawberries because summer strawberries are a gift, and I had them on hand. When strawberries are in season, they are sweet, juicy, bright, and full of flavour. They make these bars taste like peak summer. That said, frozen strawberries are a great option too. They are often picked at peak ripeness and frozen quickly, which means they can still have excellent flavour. If using frozen strawberries, let them defrost slightly before blending so your blender does not have to work quite so hard.
If your berries aren’t sweet enough, try adding a little maple syrup, agave or honey. I made a version with three tablespoons of maple syrup, and it was delicious. If you prefer your ice cream a little sweeter, use that option. If you want to keep them completely free from added sugar, leave it out.
Making these strawberry ice cream bars is quick and easy; the hardest part is waiting for them to chill!
Add all of the ingredients to a blender or food processor. Blend until the mixture is completely smooth and creamy. You do not want any chunks of cottage cheese remaining. The mixture should look like a thick strawberry smoothie. Taste it before pouring. This is your moment to adjust.
*If you are using frozen strawberries or frozen banana, make sure your blender can handle it. You may need to stop and scrape down the sides a few times.
Pour the blended mixture into ice cream bar moulds. Try to fill each mould evenly so the bars freeze at the same rate. Place the moulds on a flat surface in the freezer. Freeze for at least four hours; overnight is better if you’ve got the time. They need to be fully set before being removed.
Once frozen, pop the bars out of the moulds and enjoy. If they are sticking, run the outside of the mould under warm water for a few seconds to loosen them. That is truly it. Enjoy!!
They’re cold,
They’re creamy,
Refreshing, and actually satisfying!
They taste like classic strawberry cream ice cream but are made with a simple yet unexpected protein-rich ingredient. Cottage cheese helps create the creamy base, but more importantly, it brings a huge protein boost!
The fact that these ice cream bars are also refined sugar-free is really just the kicker! Perfect for hot afternoons, post-workout snacks, healthy desserts, or those moments when you want something sweet without feeling like you have just eaten a sugar bomb. If you love ice cream but want something lighter, fresher, and higher in protein, or made without protein powder, this recipe is for you.
Can I add maple syrup or honey? Of course, if you prefer a sweeter bar, you can add a few tablespoons of maple syrup or honey. I tested them with three tablespoons of maple syrup and loved the result.
Can I use frozen strawberries? Absolutely, frozen strawberries work well in this recipe, but you’ve gotta let them sit out and thaw a bit before you blend them.
Can I make these vegan? I’ve made a vegan strawberry ice cream bar, so click here to check it out! Alternatively, if you want to use this recipe, just use plant-based alternatives for the ingredients.Â
Are these low carb? They’re lower in carbs than many traditional ice cream bars, especially because they contain no refined sugar. The strawberries and banana do contain natural carbohydrates, so keep that in mind depending on your needs.
Can I dip these in chocolate? Uh, yeah you can! Melt dark chocolate chips in a narrow glass container in 30-second increments until smooth, then dip the frozen bars. Let the chocolate set before enjoying.
How long do these bars last in the freezer? Store them in the freezer for up to one month. Once removed from the moulds, you can wrap them individually or store them in an airtight freezer-safe container.
If you made these, I would love to hear from you! Leave a rating and review below and let me know how you liked them! If you want to try some other ice cream recipes, check out these recipes next!
Granola Cottage Cheese Ice Cream
Peanut Butter Jelly Ice Cream Bars
Food Photographer and Recipe Developer based in Toronto, Canada.Â
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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