American
Date Blueberry Cottage Cheese Ice Cream Bars
Blended cottage cheese, blueberries, dates, vanilla, and graham crumbs freeze into creamy bars with a cheesecake-like tang.
I like cottage cheese freezer desserts best when they lean into tang instead of pretending to be custard.
Blueberries and dates make this one taste like a cold cheesecake bar with a little fruit-shop brightness.
Blending matters.
The base should look completely smooth before it goes into the pan, and soaking the dates first keeps the texture creamy instead of gritty.
The graham layer is thin but useful.
It gives the bars something to bite into and helps them feel like a real dessert, not just frozen yogurt in a square.
For something else to cook in the same spirit, try Date Caramel Greek Yogurt Freezer Bars or Raspberry Cheesecake Cottage Cheese Overnight Oats.
Directions
- Line an 8-inch pan with parchment.
- Soak dates in hot water for 10 minutes, then drain.
- Stir graham crumbs, melted butter, and a pinch of salt, then press into the pan.
- Blend cottage cheese, Greek yogurt, dates, maple syrup, vanilla, lemon zest, and salt until smooth.
- Fold in blueberries, crushing a few so the base streaks purple.
- Spread over the crust and freeze for 3 hours, until firm.
- Let stand for 5 minutes, then cut into bars.
Nutrition
Nutrition Information
Estimated per serving: 230 calories, 11 g protein, 30 g carbohydrates, 8 g fat.
Variations
Recipe Variations
- Use strawberries instead of blueberries.
- Add cinnamon to the graham layer.
- Drizzle with melted dark chocolate before freezing.
Notes
- Full-fat cottage cheese gives the smoothest frozen texture.
- If using frozen blueberries, do not thaw them first.
- Cut the bars before they freeze rock-solid, then store between parchment.
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