Peanut Butter Cup Ice Cream Bars
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These Peanut Butter Cup Ice Cream Bars are protein rich, smooth and creamy, refined sugar free, and remind you of your favorite Reese’s inspired ice cream bars!
While the base alone is high protein thanks to the cottage cheese, I upped the protein with my favorite clean ingredient vanilla protein powder from just ingredients– no fake aftertaste and no gums or ingredients that upset my stomach.
You can shop & save off my favorite protein powder with code colleenF10
Why You’ll Love These Peanut Butter Cup Ice Cream Bars
- They’re high in protein
- It contains no refined sugars
- It’s incredibly smooth and creamy
- They remind you of your favorite childhood ice cream bar – the Klondike Bar!
- Looking for your classic Klondike Bars? Check out my copycat recipe HERE
- No ice cream maker is needed
Key Ingredients
- Cottage Cheese – it does not matter if you like cottage cheese or not! Once blended until smooth the chunky texture is gone. Unlike yogurt, when cottage cheese is frozen it does not become icy. Use full fat for the creamiest ice cream texture
- Peanut butter – A must in a peanut butter cup inspired treat! It also adds to the creaminess to the ice cream base
- French Vanilla Protein Powder – the flavor is unbelievable! It tastes so smooth and creamy, and adds a boost of protein as well as delicious flavor. My code colleenF10 saves you sitewide
- Pure maple syrup – adds sweet without adding refined table sugar. Pure maple syrup (not pancake syrup) is lower glycemic index than white sugar, so it’s easier on your blood sugar
- Coconut cream – never gets icy when frozen. It adds the ideal level of creaminess!
Serves: 8
Ingredients
- 1 1/4 cup Cottage Cheese
- 1/2 cup Coconut Cream
- 1/4 cup Creamy Peanut Butter
- 3 Tbsp Pure Maple Syrup
- 2 Tbsp Vanilla Protein Powder, Optional
- 1 tsp Pure Vanilla Extract
- 1/4 cup Creamy Peanut Butter
- 1 Tbsp Vanilla Protein Powder
- 1 Tbsp Pure Maple Syrup
- 1/4 cup Dark Chocolate
- 1 1/2 cups 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia (Bulk) – Pascha Chocolate Co.
Kitchen equipment needed
- Blender or food processor – to fully incorporate the ingredients to become one smoothy mixture
- Loaf tin or deep glass dish – if using the freezing method without the ninja creami
- Small deep glass dish – at least 2-3″ deep to fill with melted chocolate, so it is deep enough to dip the ice cream bars
Process
- Make mini pb cups by mixing PB mixture together, then placing into mini silicone liners or mini silicone cupcake mold. Freeze 30min
- Melt chocolate and dip frozen pb filing into chocolate, place on parchment paper, and back to the fridge until chocolate shell is firm
- For ice cream blend all ingredients together, scraping the sides as needed
- Pour into loaf tin and top with chopped pb cups and let them skink slightly
- Freeze for 4 hours +
- Melt dark chocolate, slice frozen solid ice cream bars into 8-10 squares, then dip into melted chocolate and quickly scrape off excess, then place on parchment paper and back in the freezer 15min until chocolate shell is hardened
- Enjoy!
Variations for Dietary Preferences
- Dairy free – While this variation relies on the cottage cheese you can use my dairy free vanilla ice cream base that I used in THIS recipe, but add the peanut butter cups throughout
- You can replace the peanut butter with almond butter or nut butter of your choice
- You can replace the pure maple syrup with honey or sugar free sweetener
Notes
Once completely frozen you’ll want to set them out at room temp for about 10-15 minutes before enjoying, so they get nice and creamy!
Ingredients
Ice Cream
- 1 1/4 cup Cottage Cheese
- 1/2 cup Coconut Cream
- 1/4 cup Creamy Peanut Butter
- 3 Tbsp Pure Maple Syrup
- 2 Tbsp Vanilla Protein Powder Optional
- 1 tsp Pure Vanilla Extract
Homemade PB cups
- 1/4 cup Creamy Peanut Butter
- 1 Tbsp Vanilla Protein Powder
- 1 Tbsp Pure Maple Syrup
- 1/4 cup Dark Chocolate
Coating
- 1 1/2 cups 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia Bulk – Pascha Chocolate Co.
Instructions
- Make mini pb cups by mixing PB mixture together, then placing into mini silicone liners or mini silicone cupcake mold. Freeze 30min
- Melt chocolate and dip frozen pb filing into chocolate, place on parchment paper, and back to the fridge until chocolate shell is firm
- For ice cream blend all ingredients together, scraping the sides as needed
- Pour into loaf tin and top with chopped pb cups and let them skink slightly
- Freeze for 4 hours +
- Melt dark chocolate, slice frozen solid ice cream bars into 8-10 squares, then dip into melted chocolate and quickly scrape off excess, then place on parchment paper and back in the freezer 15min until chocolate shell is hardened
- Enjoy!