Strawberry Cheesecake Protein Ice Cream Bars

Name: Strawberry Cheesecake Protein Ice Cream Bars
Yield: 4 servings
Ingredients: 300 g Plain nonfat Greek yogurt; 200 g No-salt-added cottage cheese, lowest-fat available; model 1% milkfat; 160 g Strawberries, hulled; 60 g Unflavored whey isolate; ready-to-eat, compare sodium; 24 g Honey; 2 g Vanilla extract; 0.2 g Pure monk fruit extract powder; use label conversion, not cup-for-cup blend

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Strawberry Cheesecake Protein Ice Cream Bars

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

172.1calories

27.4g protein

14.0g carbs

1.0g fat

Sodium: 80 mg / estimated

2 of 8 pops (4 servings). Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

300 g Plain nonfat Greek yogurt
200 g No-salt-added cottage cheese, lowest-fat available; model 1% milkfat
160 g Strawberries, hulled
60 g Unflavored whey isolate; ready-to-eat, compare sodium
24 g Honey
2 g Vanilla extract
0.2 g Pure monk fruit extract powder; use label conversion, not cup-for-cup blend

Cooking instructions

Blend cottage cheese, yogurt, whey, honey, vanilla and sweetener smooth. Mash or puree strawberries and swirl all of them through the base. Divide the entire mixture equally among 8 approximately 90-mL silicone pop cavities, keeping fruit evenly distributed. Insert sticks and freeze at least 6 hours. Serve 2 pops per portion. No biscuit crust or chocolate coating is included; do not add one without counting it.

Meal-prep storage

Freeze promptly, individually wrapped or airtight, at 0 F or below; aim to use within 2 weeks for texture. Let a portion soften 5-10 minutes before eating. Low-fat, lower-sugar bases freeze harder than commercial ice cream. Do not refreeze melted ice cream.

Ingredient and allergy checks

Listed allergens: Milk. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

Cottage cheese gives cheesecake flavor; use the lowest-fat no-salt-added option available and compare sodium.

New development recipe; texture, exact product labels and finished yield need kitchen validation.

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