ice cream Archives - Teri-Ann Carty

Mocha Protein Ice Cream Bars

Teri-Ann Carty — Mon, 03 Aug 2026 08:00:52 +0000

Home » ice cream

Mocha Protein Ice Cream Bars

Created by: Teri-Ann Carty

These Mocha High Protein Ice Cream Bars are the perfect summer snack! No cooking required and just a handful of ingredients like cold whipped cream, Greek yogurt for protein and Holos Mocha Muesli! They taste like a true ice cream treat, but with extra protein, a dreamy texture, and no ice cream maker required.

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Mocha Muesli Protein Ice Cream Bars!

Most things I purchase, I actually can make myself, and I’m a firm believer that if I can make it better at home, why on earth should I buy it?

Granola is just one of those things that strongly comes to mind. Nut butter spreads, or pesto, just to name a few. I’ve made museli before, but sometimes, every once in a while, I eat something that I purchased in store and think to myself, well maybe the ease of buying it instead of making it (this time) is worth it!

I create recipes all day long, and nothing makes me happier than getting other people to do a little bit of the work for me. Enter: Holos.

I’ve been a fangirl of Holos since the day Sam, the owner, showed up in my inbox. He’s been working tirelessly to build his Canadian company, and I could not be prouder to help in any small way that I can. This recipe is a little love letter to Holos!

No Ice Cream Maker? No Problem!

I really wanted to make a true blue ice cream recipe this summer, but I knew I wanted to keep it simple, aka without any heavy machinery and my goodness, I think I nailed it!

These protein ice cream bars are fluffy, creamy, mocha-forward, and dipped in dark chocolate with chopped cashews and flaky salt. They are the kind of frozen treat that tastes like dessert, but still gives you protein from Greek yogurt and Holos Mocha Muesli.

And the best part? No ice cream maker required.

What Makes These Ice Cream Bars High Protein?

These bars are high in protein because we are using two protein-rich ingredients: Greek yogurt and Holos Mocha Muesli.

One pouch of Holos has 30 grams of protein, which is wild in the best possible way! It also brings the mocha flavour, a whole lot of texture, and a little muesli goodness into the bars without needing to add a million separate ingredients.

Then we add a whole cup of Greek yogurt to the cream. Greek yogurt is thick, creamy, tangy, and naturally higher in protein than regular yogurt. It helps balance the richness of the whipping cream and gives these bars a more satisfying texture.

And this is exactly why I love making ice cream made from Greek yogurt. You get that creamy frozen treat feeling, but with more body, more protein, and a little tang that keeps the flavour from tasting too sweet.

Ingredients for Mocha Protein Ice Cream Bars

With only a handful of ingredients, each of them pulls its weight and adds to the overall recipe. I’ve provided a few substitution suggestions if necessary!

Cold Whipping Cream is what gives these bars their fluffy, creamy texture. When whisked, it traps air and creates soft peaks, which helps the bars freeze into something lighter rather than dense and icy. Make sure it is cold before you begin!
Greek Yogurt adds protein, tang, and creaminess. It helps create a creamy, thick texture while balancing the richness of the cream. Use a thick Greek yogurt for the best results.
Condensed Milk adds sweetness and helps improve the texture of the bars. Frozen desserts need a little sweetness to keep them from freezing too hard, and condensed milk helps create a smoother, more scoop-like texture.
Vanilla rounds out the mocha flavour and adds warmth. It makes the bars taste more dessert-like and helps connect the cream, yogurt, chocolate, and muesli.
Holos Mocha Muesli is the flavour and protein powerhouse in this recipe. It brings mocha flavour, texture, and 30 grams of protein per pouch. It also gives the bars a little chew and interest, which makes them feel more satisfying than a plain frozen bar. If you cannot find this museli, any one will do (or granola in a pinch)
Dark Chocolate creates the outer shell. Once dipped and frozen, it gives the bars that classic chocolate-coated ice cream bar feeling. I love dark chocolate here because it balances the creamy mocha filling beautifully.
Coconut Oil helps thin the melted chocolate so it coats the bars more easily. It also helps the chocolate set into a smoother shell once frozen.
Cashews add crunch and a buttery nuttiness to the chocolate coating. They make the bars feel a little more special and give every bite some texture. Omit if you want to be nut free or swap them for another preferred nut.
Flaky Salt is the finishing touch. It balances the sweetness, makes the chocolate taste richer, and gives the bars that salty-sweet finish I love.

How to Make These Mocha Ice Cream Bars

Making these ice cream bars is quick and easy! Here’s how you’ll do it:

Start with Cold Ingredients

Add cold whipping cream and cold Greek yogurt to a stainless steel bowl. Cold ingredients whip better, so do not skip this detail.

Whisk vigorously until you achieve soft peaks. This means the mixture thickens, holds some shape, and looks fluffy, but is not stiff. You can do this by hand, with an electric hand mixer, or in a stand mixer. If you are whisking by hand, congratulations. This is your workout for the day!

Fold in the Flavour

Gently fold in the vanilla and the entire package of Holos Mocha Muesli. Use a spatula and take your time so you do not knock all the air out of the whipped mixture. The mixture should look creamy, speckled with muesli, and smell like mocha heaven.

Fill the Moulds & Freeze

Use an ice cream scoop or large spoon to divide the mixture into popsicle moulds. Smooth out the tops so the bars freeze evenly. Place the moulds on a flat surface in the freezer. Freeze until hard to the touch, about 3 to 4 hours.

Dip the Bars in Chocolate

Once the bars are fully set, melt the dark chocolate in the microwave in 30-second increments, stirring between each round, until smooth. This usually takes about 90 seconds. Stir in the coconut oil and finely chopped cashews until everything is combined.

Place parchment paper onto a cookie sheet. Pop the frozen bars out of the moulds and dip each one into the melted chocolate mixture. Let any excess chocolate drip off, then place the dipped bars onto the parchment.

Finish and Freeze Again

Drizzle any remaining chocolate over the bars and sprinkle with flaky salt. Place them back in the freezer until the chocolate is set. Store in the freezer and enjoy whenever the mocha craving hits.

Ways to Customize Your High Protein Ice Cream Bars

These high protein ice cream bars are easy to customize.

If you want to omit the Holos Mocha Muesli, you can add a handful of homemade granola or chopped cashews instead. The bars will not have the same mocha flavour or protein boost, but they will still be delicious.
If you want a stronger coffee flavour, add a small amount of instant espresso powder to the cream mixture. Start small because mocha can go from “delicious coffee-chocolate moment” to “why am I chewing a latte?” very quickly.
For nuts, cashews are lovely, but almonds, hazelnuts, pecans, or peanuts would all work. You could also skip the nuts and keep the chocolate shell smooth.

Why You’ll Love These Protein Ice Cream Bars

You will love these protein ice cream bars because they feel like a proper summer dessert without being overly complicated.

They are creamy, fluffy, cold, chocolatey, lightly crunchy, and full of mocha flavour. The inside has that soft frozen yogurt meets ice cream texture, while the outside has a dark chocolate shell with chopped cashews and flaky salt.

They’re also easy. Everything comes together in one bowl, and you do not need to churn anything. I used my arm strength to whisk these, but if you do not feel like turning this recipe into an upper body workout, use an electric hand beater or stand mixer.

Tips for the Creamiest Greek Yogurt Protein Ice Cream Bars

Use cold cream and cold Greek yogurt. Cold ingredients whip better and create a fluffier base.
Do not blend the mixture. I tested it in a blender, and while it was easy, the final texture was dense. Whisking creates air, and air is what keeps these bars light.
Whisk to soft peaks. You want the mixture fluffy, not overworked.
Fold gently. Once you add the Holos Muesli, use a spatula and fold with care so you keep as much air in the mixture as possible.
Freeze on a flat surface. This keeps the bars even and prevents spills.
Make sure the bars are fully frozen before dipping. If they are too soft, the chocolate coating will be a mess.
Do not skip the salt. I will continue saying this until everyone believes me.

High Protein Ice Cream Bars FAQ

Are these protein ice cream bars creamy? Yes. The combination of whipped cream, Greek yogurt, and condensed milk creates a creamy texture.

Can I use regular yogurt instead of Greek yogurt? Greek yogurt is best because it is thicker and higher in protein. Regular yogurt may make the bars icier and less creamy.

What is the best way to dip ice cream bars in chocolate? Make sure the bars are fully frozen, melt the chocolate until smooth, stir in coconut oil, then dip quickly. Place the bars on parchment and return them to the freezer so the chocolate sets.

How long do these bars last in the freezer? Store these Greek frozen yogurt bars in an airtight container in the freezer for up to one month. If stacking, place parchment between layers.

Can I scoop this instead of making bars? This recipe is designed for bars, but you could freeze the mixture in a container and scoop it after letting it soften slightly. The texture may be firmer than traditional churned ice cream.

Did you make this recipe?

I would love to know how you liked them! Leave a rating and review below and try these other recipes next:

Snickers Banana Popsicles

Banana Citrus Strawberry Popsicles

Sugar Free Strawberry Ice Cream Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Protein Pumpkin Banana Muffins

Flourless Black Tahini Cookies

Join my mailing list!

Mocha Protein Ice Cream Bars

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Total Time 4

Servings bars

Calories 556kcal

Author Teri-Ann Carty

Equipment

freezer, stainless steel bowls, whisk
popsicle moulds

Ingredients

1½ cups whipping cream cold
⅓ cup condensed milk
1 cup Greek yogurt cold
1 tsp vanilla
1 package Holos Mocha Muesli

Toppings

2 cups dark chocolate discs or chips
2 tbsp coconut oil
⅓ cup cashews finely chopped
flaky salt

US Customary - Metric

Instructions

Add cold whipping cream and Greek yogurt to a stainless steel bowl.
Whisk vigorously until you achieve soft peaks.
Whisk in condensed milk until combined.
Fold in vanilla and the entire package of Holos Muesli.
Use an ice cream scoop or a large spoon to divide into popsicle moulds.
Smooth out the top and place in the freezer on a flat surface.
Freeze until hard to the touch, approximately 3-4 hours.
Once bars are set, melt chocolate in the microwave in 30-second increments until smooth. Approximately 90 seconds.
Add coconut oil and chopped cashews to the chocolate and stir to combine.
Place parchment down onto a cookie sheet.
Pop ice cream out of the moulds and dip into chocolate.
Place dipped bars onto parchment. Drizzle with any remaining chocolate and sprinkle with flaky salt.
Put back into the freezer until chocolate is set.
Store in the freezer.

Notes

I love adding the muesli, but if you want to omit it, you can add a handful of my granola or chopped cashews.

Nutrition

The post Mocha Protein Ice Cream Bars appeared first on Teri-Ann Carty.

Snickers Banana Popsicles

Teri-Ann Carty — Fri, 24 Jul 2026 08:00:31 +0000

Home » ice cream

Snickers Banana Popsicles

Created by: Teri-Ann Carty

If you love Snickers chocolate bars as I do, you're going to be obsessed with these Chocolate Banana Popsicles, aka my Snickers Popsicles! They are an easy homemade Snickers-inspired treat, made with frozen bananas, creamy peanut butter, roasted peanuts, dark chocolate, and flaky sea salt. Sweet, salty, crunchy, chocolatey, naturally gluten free, and perfect for summer when you want a fun frozen dessert that tastes like a candy bar but feels a little more wholesome!

This post may contain affiliate links

Homemade Snickers Banana Popsicles

Years ago, I made banana bark, and it kind of went viral, with several accounts reposting it. I clearly love a Snickers-inspired recipe because I have made Vegan Marshmallow Snickers Bars, the infamous Snickers Date Bark, and now I am so excited to share what might be the world’s easiest Snickers recipe: the Banana Snickers Popsicle!

Think of these as homemade Snickers bars in a popsicle form. A banana gets a popsicle stick, a generous layer of peanut butter, a crunchy coating of roasted peanuts, a dunk in melted dark chocolate, and a final sprinkle of flaky sea salt. That is it.

This recipe is kind of a take on my Banana Bark from 2023, but in popsicle form, which is perfect for the kind of weather we are having right now.

Easy is the name of the game. Summer feels busy, and my life has been rather overwhelming. I’m going through a heavy time, and god knows I do not need to overcomplicate anything. I’m quite happy to insert a popsicle stick into a banana, cover it with peanut butter, peanuts, and chocolate, and call it dessert.

If you are with me, let’s go!

Why You’ll Love These Banana Chocolate Popsicles!

They are simple, refreshing, nostalgic, delicious and chocolatey – what isn’t there to love? These deeply satisfying popsicles will not last long, especially if the weather keeps up with this heat! They truly are a gift from the freezer on a hot day, and it’s like having your favourite chocolate bar but cold and infused with banana.

They are sweet from the banana, rich from the peanut butter, crunchy from the peanuts, and coated in dark chocolate for that classic Snickers feeling. A little flaky salt on top brings everything together because chocolate, peanut butter, banana, and salt will always be a yes from me.

Naturally gluten free, easy to keep in the freezer, and perfect for kids, adults, summer parties, late-night freezer raids, or anytime you want something cold and chocolatey.

Ingredients for Homemade Snickers Banana Popsicles

Bananas are the base of these popsicles. Once frozen, they become creamy, sweet, and almost ice cream-like. Use ripe bananas that are sweet but still firm enough to hold their shape when sliced and placed on popsicle sticks.
Peanut Butter is what gives these popsicles the Snickers vibes. I love using my homemade peanut butter because it tastes so fresh. If you don’t want to make your own peanut butter, of course, any creamy organic peanut butter will work.
Roasted Peanuts bring crunch and are essential if you want these popsicles to taste like a Snickers bar. They stick to the peanut butter, creating a textured coating before the bananas are dipped in chocolate. Press them in gently so every bite has that salty, nutty crunch.
Dark Chocolate Chips create the outer shell once melted, and the popsicles are dipped. Once the chocolate sets in the freezer, it becomes crisp and snappy around the banana, peanut butter, and peanuts. Milk chocolate will work, but it will be much sweeter. I prefer dark chocolate here because the bananas are already naturally sweet.
Flaky Sea Salt is the finishing touch. It balances the sweetness, makes the chocolate taste richer, and gives the popsicles that salty-sweet magic that makes Snickers-inspired recipes so good.

How to Make These Chocolate Covered Banana Popsicles

These Snickers popsicles are fun to make and super easy! Recruit the kiddos or whip these together before the next heatwave, and you’ll have yourself a nostalgic snack that you made right at home!

Prepare Your Plate

Place a piece of parchment paper onto a large plate or platter. Make sure the plate fits in your freezer before you begin. Please do not learn this lesson after the bananas are already covered in peanut butter and chocolate.

Prepare the Bananas

Peel the bananas and slice each one in half. You should have eight banana halves total. Insert a popsicle stick into the bottom of each banana half. Push it in far enough that the banana feels secure, but not so far that it splits.

Spread with Peanut Butter

Spread a generous amount of peanut butter onto each banana, about one tablespoon per banana half. It does not have to be perfect. Rustic is fine. Delicious is the goal.

Roll in Peanuts

Place the roasted peanuts onto a plate. Roll each peanut butter-coated banana into the peanuts, pressing any loose peanuts gently into the peanut butter so they stick.

Freeze Briefly

Place the bananas onto the parchment-lined plate and freeze for about 30 minutes. This helps everything firm up before dipping in chocolate.

Coat with Melted Chocolate

Melt the dark chocolate chips in the microwave in 30-second increments, stirring between each round, until completely smooth. Use a narrow glass or jar if you can, because it makes dipping easier. Dunk each banana into the melted chocolate, letting any excess drip off. Place the dipped bananas back onto the parchment paper.

Add Flaky Salt

Before the chocolate fully sets, sprinkle each pop with flaky sea salt.

Freeze Until Set

Freeze until fully set, about 2 hours. Once frozen, they are ready to enjoy!

Ways to Customize Your Snickers Banana Popsicles

There are so many ways to make these chocolate banana popsicles your own.

Switch up your nut butter: Not a fan of peanut butter? Swap it out for almond butter, cashew butter, or go nut-free and use sunflower seed butter or tahini would also work. Each one will give the pops a slightly different flavour, but the method stays the same.
Want more crunch? Roughly chop your peanuts if you want a finer layer of crunch; you could also do a double layer if you wanted to. Try adding crushed pretzels, granola, cacao nibs, or toasted coconut for another texture.
Make it caramely: You could add a very thin layer of date caramel before rolling the bananas in peanuts. That would be next-level delicious, but also a little more work, and today we are not overcomplicating our lives.

Homemade Snickers Banana Popsicles FAQ

How long do frozen banana pops last? Store them in an airtight freezer-safe container for up to one month. Place parchment paper between layers so they do not stick together.

Can kids eat these? Absolutely. Kids will love these. Just be mindful of peanut allergies and consider cutting them into smaller pieces for younger children.

Can I make these without peanuts? Yes. You can use chopped almonds, cashews, sunflower seeds, pumpkin seeds, granola, or coconut instead. The flavour will change, but they will still be delicious.

What if my chocolate is too thick for dipping? Add a teaspoon of coconut oil to the melted chocolate to help thin it out and make dipping easier.

Did you make this recipe?

I would love to know how you liked them! Leave a rating and review below and then try these other delicious freezer snacks next:

Sugar-Free Strawberry Ice Cream Bars

Granola Cottage Cheese Ice Cream

Peanut Butter and Jelly Ice Cream Bar

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Protein Pumpkin Banana Muffins

Flourless Black Tahini Cookies

Join my mailing list!

Homemade Snickers Banana Popsicles

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 2

Total Time 2 15

Servings popsicles

Calories 389kcal

Author Teri-Ann Carty

Equipment

popsicle sticks, parchment paper, microwave

Ingredients

4 bananas
¼-⅓ cup organic peanut butter
1 cup roasted peanuts
1½ cups dark chocolate chips
flaky sea salt

US Customary - Metric

Instructions

Place parchment down onto a large plate or platter.
Peel bananas and slice in half.
Insert a popsicle stick into the bottom of each banana half.
Spread a generous amount of peanut butter onto bananas (approximately 1 tbsp per banana).
Place peanuts onto a plate and roll the banana into the peanuts; press any loose peanuts into the peanut butter.
Place bananas onto a parchment-lined plate and place in the freezer for approximately 30 minutes.
Melt chocolate in the microwave in 30-second increments until fully smooth.
Dunk bananas into chocolate, allowing any excess chocolate to drip off.
Place on parchment paper and sprinkle with flaky salt.
Freeze until fully set, about 2 hours.

Notes

Milk chocolate will work, but it will be very sweet.

Nutrition

The post Snickers Banana Popsicles appeared first on Teri-Ann Carty.

Sugar-Free Strawberry Ice Cream Bars

Teri-Ann Carty — Wed, 15 Jul 2026 08:00:32 +0000

Home » ice cream

Sugar-Free Strawberry Ice Cream Bars

Created by: Teri-Ann Carty

These sugar-free Strawberry Ice Cream Bars are creamy, fruity, high in protein, and made with simple ingredients. They're refreshing, naturally sweet, low-carb, and the perfect freezer snack for hot summer days when you want something to cool you down!

This post may contain affiliate links

Sugar-Free Strawberry Ice Cream Bars

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!

Why You’ll Love These Ice Cream Bars!

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!

Do You Need to Own an Ice Cream Maker?

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.

Ingredients for Sugar Free Strawberry Ice Cream Bars

Here are the ingredients you’ll need to make these strawberry ice cream bars:

Greek Yogurt is the creamy, protein-rich base of these bars. It adds tang, body, and that thick texture that helps make these feel more satisfying than a simple fruit popsicle. It also helps make this a more balanced snack rather than just something sweet and cold.
Cottage Cheese is the secret to pumping up the protein. Once blended, it becomes smooth and creamy and tastes nothing like cheese. I promise. It simply gives the bars a richer texture and helps create a more satisfying bar. Any percentage of cottage cheese works. I do not do low-fat, but you do you.
Strawberries bring the colour, sweetness, and that real strawberry flavor. You can use fresh or frozen strawberries here. Fresh strawberries are beautiful when they are in season, but frozen strawberries work wonderfully too, especially if you already have a bag in the freezer.
Banana adds natural sweetness and helps the bars freeze with a creamier texture. A ripe banana is best because it adds more sweetness. A frozen banana would also be great here, making the mixture even colder and thicker when blended.
Vanilla softens the tang from the yogurt and cottage cheese and brings that classic strawberries-and-cream flavour.
Salt is only needed by the pinch, but it makes a difference. Salt helps balance the sweetness and makes the strawberry flavour pop.

Frozen or Fresh Strawberry?

You can use either fresh strawberries or frozen strawberries for this recipe!

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.

How To Make Strawberry Ice Cream Bars

Making these strawberry ice cream bars is quick and easy; the hardest part is waiting for them to chill!

Blend Until Smooth

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 Into Moulds & Freeze

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.

Pop Out and Enjoy

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!!

Tips for Making Sugar Free Strawberry Ice Cream Bars

Use ripe fruit. Since this recipe has no refined sugar, the sweetness comes from the strawberries and banana. Ripe fruit makes a big difference.
Blend until completely smooth. The cottage cheese needs to be fully blended so the texture becomes creamy. No one wants surprise curds in an ice cream bar.
Taste before freezing. Once frozen, the sweetness will taste slightly muted, so make sure the mixture tastes good before it goes into the moulds.
Use a flat freezer surface. This helps the bars freeze evenly and prevents spills. Ask me how I know.
Let them freeze fully. Four hours is the minimum, but overnight is even better.

What Makes These the Best Ice Cream Bars?

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.

Sugar Free Strawberry Ice Cream Bars FAQ

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.

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.

Did you make this recipe?

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

Vegan Cookies and Cream Magnums

Banana Citrus Strawberry Popsicles

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Protein Pumpkin Banana Muffins

Flourless Black Tahini Cookies

Join my mailing list!

Sugar Free Strawberry Ice Cream Bars

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 4

Total Time 4 10

Servings bars

Calories 61kcal

Author Teri-Ann Carty

Equipment

Ingredients

1 cup Greek yogurt*
1 cup 2% cottage cheese*
1 cup strawberries fresh or frozen
1 ripe banana frozen banana would be great too!
1 tsp vanilla
pinch salt

US Customary - Metric

Instructions

Add all the ingredients into a blender or a food processor.
Blend until smooth.
Pour into ice cream bar moulds.
Place on a flat surface in the freezer for 4 hours or overnight.
Once fully set, pop them out of the mould and enjoy!

Notes

Use a plant-based yogurt if you're vegan.
Any percentage of cottage cheese works. I don't do low-fat, but you do you!
If you want to dip these in chocolate, add 1 cup of dark chocolate chips to a narrow glass container that's wide enough to dip them. Microwave in 30-second increments until smooth. Approximately 90 seconds.

Nutrition

The post Sugar-Free Strawberry Ice Cream Bars appeared first on Teri-Ann Carty.

Granola Cottage Cheese Ice Cream

Teri-Ann Carty — Fri, 05 Jul 2024 08:00:47 +0000

Home » ice cream

Granola Cottage Cheese Ice Cream

Created by: Teri-Ann Carty

Your newest addiction is here - Granola Cottage Cheese Ice Cream! It's a quick, high protein, nutritious dessert perfect for summer. Made with minimal ingredients, this gluten free ice cream is high in protein and packed with flavor. Customize it with your favourite granola for added texture!

This post may contain affiliate links

Viral Cottage Cheese Ice Cream

Summer is in full swing over here and homemade ice cream is literally all the rage! Everywhere I look, I see tons of creators making new, fancy versions of ice cream, and I couldn’t wait to make my own! Cottage cheese has found its way into EVERYTHING in the past few years, and ice cream is no exception. I recently made the viral cottage cheese wrap, and it was insane. I also love my cottage cheese feta whip. Cottage cheese is a high-protein source and tastes fabulous. When I was a kid, my mom would eat it with cantaloupe, and I thought that was weird, but she was onto something. Stay tuned for my take on that!

There are only a few ingredients that you need for this recipe, which makes it super accessible. Minimal ingredients with maximum flavor is a win in my book! This ice cream wouldn’t be complete without my granola. I love texture in my ice cream, so I thought, what better way to add texture and flavor than to add my granola? You can use ANY of my granolas, but I opted to add my recent Black Magic Granola that you guys have been LOVING.

High Protein Granola Cottage Cheese Ice Cream

Cottage Cheese: Cottage cheese serves as the creamy, high-protein base for this ice cream. Full fat cottage cheese is a great option as it provides a rich and smooth texture, making the ice cream indulgent without the need for heavy cream. Cottage cheese is also packed with protein, containing around 28 grams per cup, which makes this ice cream not only delicious but also high protein! Additionally, it’s a good source of calcium, which is essential for bone health. If you prefer a lower fat version, you can use low fat cottage cheese.
Maple Syrup: This natural sweetener brings a rich, earthy sweetness to the ice cream without relying on any refined sugars! It has a lower glycemic index than regular sugar, which means that it impacts blood sugar levels more slowly, making it a healthier choice. If you don’t have maple syrup, you can substitute it with honey, agave nectar, or date syrup – each will lend a unique flavour profile.
Peanut Butter: The perfect amount of nuttiness. Peanut butter enhances the creamy texture of this ice cream recipe. A dash of additional protein and healthy fats makes the ice cream more satiating and nutritious. For those with peanut allergies, almond butter, cashew butter, or sunflower seed butter can be used as substitutes, each bringing its own taste to the ice cream.
Vanilla Extract: Adds a touch of sweetness and depth. It enhances the flavor of the other ingredients and adds aromatic and complex notes.
Sea Salt: A pinch of sea salt goes a long way and is essential for balancing the sweetness and brightening all the flavors of the ice cream.
Granola: You know it would be a Teri-Ann Carty recipe if there wasn’t some granola! Adding any granola is going to be perfect but I opted to use my Black Magic Granola as it also provides an incredible visual appeal. Granola also adds extra fiber, vitamins, and minerals, making the ice cream not only delicious but also a bit more nutritious. Feel free to experiment with different granola flavors to customize the ice cream to your taste.

How to Make Cottage Cheese Ice Cream

Blend the Ingredients

Gather your ingredients and get ready for some blending magic! Add the cottage cheese, maple syrup, peanut butter, vanilla extract, and a pinch of sea salt to a food processor or blender. This step is incredibly easy and takes just a few minutes. Simply process the mixture until it becomes smooth and creamy. You’ll be amazed at how quickly the cottage cheese transforms into a luscious, ice-cream-like base. This process not only combines all the flavors beautifully but also ensures that the ice cream will have a perfect, creamy texture!

Add the Granola

Once your base is smooth and creamy, it’s time to add the granola. This step is super simple and adds a wonderful crunch to your ice cream. Stir the granola into the mixture by hand, making sure it’s evenly distributed throughout. This ensures that every bite of your ice cream will have delightful bits of crunchy granola. You can use your favorite store-bought granola or make your own. I loved using my Black Magic Granola for its unique flavor and colour! This step is quick and requires no special skills, making it a breeze for anyone to do. At this point, you could also add whatever other ingredients you wanted, like fresh fruits, nuts or coconut flakes.

Freeze and Wait!

Pour the creamy mixture into a standard loaf pan or whatever container you would like to keep your ice cream in. Place the loaf pan in the freezer and let it sit for about 3-4 hours or until fully set. The waiting might be the hardest part, but it’s worth it! No need for an ice cream maker here, just a bit of patience!

Serve it up

Once the ice cream is fully set, take it out of the freezer and let it sit at room temperature for a few minutes to soften slightly. This makes scooping easier and ensures the ice cream has the perfect creamy consistency. Use an ice cream scoop to serve yourself a generous portion of this high-protein, delicious treat. Enjoy it as is, or add your favorite toppings like fresh fruit, extra granola, or a drizzle of chocolate syrup.

How to Customize Your Cottage Cheese Ice Cream

You can literally customize this recipe a million ways and I hope you try all of them! This is truly just the base of your own desires and imaginations! For a chocolatey twist, mix in some chocolate chips or swirl in a bit of chocolate peanut butter. If you’re a fan of fruit, try blending in some fresh or frozen berries. For a touch of decadence, add a spoonful of your favorite nut butter or sprinkle in some chopped nuts for extra crunch. The possibilities are endless with this high protein, gluten free treat, so get creative and enjoy making it your own!

FAQs on Making Cottage Cheese Ice Cream

How to Store Cottage Cheese Ice Cream

Store the cottage cheese ice cream in an airtight container in the freezer. It will keep for up to two weeks, though it’s best enjoyed within the first week for optimal texture and flavor.

Why Is My Cottage Cheese Ice Cream So Hard?

If your ice cream is too hard, let it sit at room temperature for 5-10 minutes before scooping. This will soften it slightly and make it easier to serve.

Can You Freeze Blended Cottage Cheese?

Yes, you can freeze blended cottage cheese; it maintains a creamy texture when frozen.

Is Cottage Cheese Ice Cream Healthy?

Cottage cheese ice cream is a healthier alternative to traditional ice cream. It’s higher in protein, lower in fat (if using low-fat cottage cheese), and free from refined sugars when sweetened with natural sweeteners like maple syrup!

Why You Will Love Cottage Cheese Ice Cream

Get ready to fall in love with a dessert that’s as healthy as it is delicious! This cottage cheese ice cream is a game changer for anyone seeking a high protein treat that doesn’t skimp on flavor or texture. Making this ice cream is a true breeze and enjoyable process! From watching the cottage cheese transform into a creamy base to sprinkling in my Black Magic Granola, the process is fun! You don’t need an ice cream maker and that’s perfect! Enjoy it as a snack, dessert, or post workout. With over 20 grams of protein per serving, this ice cream is sure to become a favorite in your household.

Try These High Protein Snacks!

If you loved this ice cream, make sure you leave a review and rating below! Try these other high protein snacks before you go!

Cacao Energy Balls

Protein French Toast

High Protein Vegan Strawberry Ice Cream Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Protein Pumpkin Banana Muffins

Flourless Black Tahini Cookies

Join my mailing list!

Granola Cottage Cheese Ice Cream

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 3

Total Time 3 10

Servings servings

Calories 278kcal

Author Teri-Ann Carty

Equipment

food processor or blender
standard loaf pan
spatula
freezer

Ingredients

2 cups cottage cheese
¼ cup maple syrup
2 tbsp peanut butter
½ tsp vanilla
pinch of sea salt
½ cup granola

US Customary - Metric

Instructions

Add cottage cheese, maple syrup, peanut butter, vanilla and sea salt to a food processor and process until smooth and creamy.
Add granola and stir in.
Pour mixture into a standard loaf pan.
Place in the freezer until fully set. Approximately 3-4 hours. Let it sit at room temperature for several minutes to soften slightly before scooping.

Nutrition

The post Granola Cottage Cheese Ice Cream appeared first on Teri-Ann Carty.

High Protein Vegan Strawberry Ice Cream Bars

Teri-Ann Carty — Fri, 21 Jun 2024 08:00:22 +0000

Home » ice cream

High Protein Vegan Strawberry Ice Cream Bars

Created by: Teri-Ann Carty

These High Protein Vegan Strawberry Ice Cream Bars are a must-try for the summer. Packed with flavor and nutrients, they are a delicious and healthy way to cool off from the heat. No ice cream maker necessary - these refined sugar free ice cream treats are all you need this summer.

This post may contain affiliate links

The Best Vegan Strawberry Ice Cream Bars

Happy SUMMER my friends! Here’s to ice cream bars, cottage days, picnics in the park, and swimming in lakes. Summer is the best and it doesn’t last long enough, so let’s enjoy every lasting second while we can! This recipe is entirely inspired by summer and all the things I love the most about it! These High Protein Vegan Strawberry Ice Cream Bars are so fun and I am thrilled to share them with you. These bars are refined sugar-free, packed with fibre from the strawberries, made with whole ingredients, and have protein powder in them to help balance out blood sugar. The chocolate coating is a non-negotiable in my opinion however they’re absolutely amazing without it too! Try them and cool off like never before! They are a great afternoon delight, especially when having company over to hang in the backyard! Let’s get into it.

High Protein Vegan Strawberry Ice Cream Bars Ingredients

Raw Cashews: Soaked overnight, raw cashews become incredibly soft and blend into a smooth, creamy base for the ice cream. They provide a rich, keeping this recipe dairy-free, they give the bars their luxurious texture while adding healthy fats and essential minerals like magnesium and iron.
Protein Powder: I used Botanica protein powder and it never disappoints. Adding this protein boost takes these healthy ice cream bars to another level. Choose a high-quality, plant-based protein powder like this Botanica one as it will blend seamlessly not providing a gritty texture and complements the flavors of the other ingredients nicely.
Full-Fat Coconut Milk: Essential for ensuring a rich and creamy texture, full-fat coconut milk brings a delightful coconut flavor and creaminess to the ice cream bars. The healthy fats in coconut milk also contribute to a satisfying mouthfeel and longer-lasting energy.
Frozen Strawberries: These berries provide the ice cream with its delightful strawberry flavor and natural sweetness. Frozen strawberries blend easily into the mixture, giving the bars their signature taste while adding fibre and antioxidants.
Beet Crystals: This natural sweetener turns these ice cream bars into the most beautiful vibrant pink and adds a subtle sweetness to the bars. Beet crystals are also packed with nutrients like vitamins and minerals, making them a healthier alternative to artificial colourings and sweeteners. Balance the sweetness of these ice cream bars to your own preference, you could use cane sugar or maple syrup but really the beet crystals and strawberries do the trick on their own! Here are the ones that I used.
Vanilla Extract: A splash of vanilla extract adds depth and complexity to the flavor profile of the ice cream bars. It enhances the sweetness of the strawberries and complements the creamy coconut milk, bringing a warm, aromatic note to the recipe.
Pinch of Salt: A small amount of salt is crucial for balancing the sweetness of the ice cream and enhancing the overall flavors. It brings out the natural sweetness of the strawberries and vanilla, making each bite more flavorful.
Fresh Strawberries: Diced fresh strawberries add new dimension to the texture of your ice cream bars. You could use frozen if that’s all you have but you’ll have to thraw them slightly to chop up. The additional diced strawberry adds additional fibre, vitamins, and antioxidants, making the bars even more nutritious and refreshing.
Dark Chocolate Discs: These create the perfect chocolate coating for the ice cream bars. Dark chocolate provides a rich, slightly bitter contrast to the sweet and creamy ice cream, and it’s packed with antioxidants and heart-healthy compounds.
Coconut Oil: Added to the chocolate discs to help the chocolate coating set smoothly. It also adds a subtle coconut flavor that enhances the overall taste of the bars.
Maldon Sea Salt: Optional but like why wouldn’t you?! Sprinkling a touch of Maldon sea salt on the chocolate coating adds a delightful salty-sweet contrast. The flaky texture of the salt enhances the flavors of the chocolate and the ice cream, making each bite even more satisfying.

Do I Need An Ice Cream Maker?

No! You don’t need an ice cream maker for this recipe which is a true game changer! While an ice cream maker can create a smooth texture for your ice cream a good quality blender will do an excellent job of mixing the ingredients. This is the blender that I always use and trust and it’s never failed me! I have made everything from cheesecake, soups and ice creams with this blender and they always turn out smooth and luxurious! Another item you will need to make these ice cream bars is a mould. I used these moulds and they are absolutely incredible! I’ve also used them for this recipe and this one.

How To Make Vegan Strawberry Ice Cream Bars

To make these delicious vegan strawberry ice cream bars, start by draining and rinsing raw cashews that have been soaked overnight. Add the cashews to a blender along with protein powder, full-fat coconut milk, frozen strawberries, beet crystals, vanilla, and a pinch of salt. Blend until smooth and creamy. Then, add diced fresh strawberries and pulse for 3-5 seconds. Pour the mixture into moulds placed on a parchment-lined cookie sheet, insert popsicle sticks, and freeze until solid (approximately 3-4 hours). Once frozen, melt dark chocolate with coconut oil, dip the bars into the chocolate, and place back on the parchment paper to set. Drizzle with remaining chocolate and sprinkle with Maldon sea salt if desired!

Tips for Making the Best Vegan Ice Cream Bars

Soak Cashews Properly: Make sure to soak the cashews overnight for the creamiest texture. This process softens the cashews, allowing them to blend seamlessly into a smooth base without leaving any gritty bits, ensuring a luxurious, silky consistency in your ice cream bars. I know that this means planning ahead a bit but I promise it is well worth it!
Blend Thoroughly: Blend the mixture until completely smooth and creamy to avoid any grainy texture. A high-speed blender works best for this step, as it ensures that all the ingredients are fully incorporated, resulting in a perfectly smooth ice cream mixture.
Use Quality Ingredients: High-quality dark chocolate and fresh strawberries will make a noticeable difference in flavor. Opt for organic strawberries and high-cocoa-content dark chocolate to enhance the natural sweetness and richness of your ice cream bars, making them taste even more delicious and indulgent.
Freeze Fully: Ensure the bars are fully frozen before dipping them in chocolate to prevent melting. This usually takes about 3-4 hours; making sure they are solid helps the chocolate coating adhere better and prevents it from sliding off or melting during the dipping process.

Why You’ll Love These Vegan Strawberry Ice Cream Bars!

These Vegan Strawberry Ice Cream Bars are the perfect summer treat. They are creamy, rich, and packed with strawberry flavour. The addition of protein powder makes them a nutritious option for a post-workout snack or a healthy dessert. Plus, they are dairy-free, refined sugar-free, and can be made without an ice cream maker, making them accessible and easy to prepare.

Other Fresh and Easy Summer Recipes to Try

If you enjoyed these Vegan Strawberry Ice Cream Bars, be sure to try these other refreshing summer recipes:

Banana Citrus Strawberry Popsicles

Peanut Butter and Jelly Ice Cream Bar

Vegan Cookies and Cream Magnums

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Protein Pumpkin Banana Muffins

Flourless Black Tahini Cookies

Join my mailing list!

High Protein Vegan Strawberry Ice Cream Bars

Course Dessert, Snack

Cuisine Canadian, Vegan

Prep Time 15

Freeze Time 3

Total Time 3 15

Servings bars

Calories 412kcal

Author Teri-Ann Carty

Equipment

blender
mould

Ingredients

1 cup raw cashews soaked overnight
¼ cup Botanica Health protein powder
1 can coconut milk full fat
2 cups strawberries frozen
1 tbsp beet crystals
1 tsp vanilla
1 pinch salt
½ cup fresh strawberries diced
1½ cup dark chocolate discs
1 tsp coconut oil
maldon sea salt optional

US Customary - Metric

Instructions

Drain and rinse cashews and add them to the blender
Add protein powder, coconut milk, frozen strawberries, beet crystals, vanilla, and salt.
Firmly place lid on top of blender.
Blend until smooth and creamy. Add fresh strawberries and pulse again for 3-5 seconds.
Place parchment paper on a cookie sheet. Place moulds on the cookie sheet and carefully fill the moulds. Insert popsicle sticks and place in the freezer until solid. Approximately 3-4 hours.
Melt chocolate with coconut oil until smooth and let it cool slightly.
Dip bars into chocolate and place onto parchment paper. Place in the freezer until chocolate is set.
Drizzle the bars with remaining chocolate and sprinkle with salt.

Nutrition

The post High Protein Vegan Strawberry Ice Cream Bars appeared first on Teri-Ann Carty.

Peanut Butter and Jelly Ice Cream Bar

Teri-Ann Carty — Fri, 14 Jul 2023 08:00:58 +0000

Home » ice cream

Peanut Butter and Jelly Ice Cream Bar

Created by: Teri-Ann Carty

I don't know about you but from where I am sitting, all I want is ice cream and cold beverages. These Peanut Butter and Jelly Ice Cream Bars are gluten free, vegan and refined sugar free! Not to mention the age old classic combinations that IMO never gets old will certainly make this your new summer favorite

These incredible ice cream bars need no formal introduction!

Summer is here in Toronto, and the weather is making me crave all the fresh, healthy, and cold goodness! I don’t know about you but all I want is ice cream and cold beverages. With these sunny days it’s the perfect time to indulge in delightful treats that will keep you cool and satisfied. And guess what? I have just the recipe to make your taste buds dance with joy. Introducing the Peanut Butter and Jelly Ice Cream Bars!

This irresistible combination of creamy ice cream, luscious strawberry jam, and a decadent chocolate coating is sure to become your new favourite summer indulgence. So, grab your popsicle molds and get ready to beat the heat with this delicious frozen treat!

There’s something magical about a frozen treat on a hot summer day—it brings instant relief and puts a smile on my face. That’s why I created these Peanut Butter and Jelly Ice Cream Bars. They not only satisfy your cravings but also bring back nostalgic memories of childhood with the classic combination of peanut butter and jelly.

In addition to being utterly delicious, these Peanut Butter and Jelly Ice Cream Bars are also gluten-free, vegan, and free of refined sugar. It’s a win-win situation!

The base of the ice cream is made with soaked cashews, giving it a creamy and luscious texture. The cashews are blended with full-fat coconut milk, crunchy peanut butter, a touch of maple syrup for sweetness, and a hint of vanilla. The result? A velvety smooth ice cream that will melt in your mouth. Plus, we use strawberry chia jam for a burst of fruity goodness that pairs perfectly with the peanut butter. And let’s not forget the chocolate coating—it adds a touch of indulgence to these bars.

For the best results, I recommend using flat popsicle molds.

They make it easier to remove the bars and provide a uniform shape. Also, before biting into your ice cream bar, let it sit at room temperature for several minutes. This will allow the ice cream to soften slightly, enhancing the creamy texture and making it easier to enjoy every mouthwatering bite.

Summer is in full swing and it is HOT. *enter stage right* your new fave treat which doesn’t include turning on the oven. WIN. I have made a few variations of these in the past but felt it was time to give them a home here on the blog. Peanut butter and jelly is one of those age old classic combinations that IMO never gets old especially when you freeze it and cover it in chocolate. LET’S GO!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Protein Pumpkin Banana Muffins

Flourless Black Tahini Cookies

Join my mailing list!

Peanut Butter and Jelly Ice Cream Bar

Course Desserts & Sweets, Snack

Cuisine Canadian

Cook Time 15

Freeze Time 4

Total Time 4 15

Servings bars

Calories 486kcal

Author Teri-Ann Carty

Equipment

Ingredients

1½ cups cashews soaked overnight
½ cup crunchy peanut butter
2 tbsp maple syrup
1 can coconut milk full fat
¾ cup strawberry chia jam (divided)
½ tsp vanilla
pinch of salt plus flaky salt for coating
1 cup dark chocolate chips discs or bar melted

US Customary - Metric

Instructions

Drain soaking cashews and place in a high-speed blender.
Add peanut butter, coconut milk, maple syrup, vanilla, pinch salt. Place the lid on blender and blend until smooth and creamy.
Place popsicle moulds on a baking sheet. Add the popsicle sticks before adding liquid. Carefully pour liquid into moulds. Dollop strawberry jam on top. About 2 -3 tsp per popsicle. Transfer to freezer until fully frozen.
Place parchment paper onto same baking sheet. Remove ice cream from the moulds and place them on parchment. Smear chia jam on top of each bar and place back in the freezer until jam has hardened.
Melt chocolate (I didn’t add coconut oil but you def could. No more than 1 tsp.).
Once jam has hardened, dunk bar into melted chocolate. Sprinkle with flaky salt right away as chocolate will set quickly open frozen bars. Drizzle bars with any remaining chocolate. Place back in the freezer until ready to eat.

Video

Notes

I find the lie flat popsicle moulds work best.

Let your popsicle sit at room temperature for several minutes before biting into it. It will soften up making for a more enjoyable experience!

Nutrition

The post Peanut Butter and Jelly Ice Cream Bar appeared first on Teri-Ann Carty.