These healthier for you Peanut Butter Crunch Ice Cream Bars are creamy, chocolate dipped, and secretly packed with protein. It’s the kind of treat that feels indulgent but fits beautifully into everyday life.
Made with cottage cheese as the base (just give it a try first!), blended until completely smooth, these bars have a rich, ice cream like texture without needing an ice cream maker.
Creamy peanut butter adds flavor and richness, while a touch of honey keeps things lightly sweet without being overpowering. Each frozen bar is dipped in dark chocolate mixed with finely ground cacao nibs, creating a crisp shell with just the right amount of crunch.
They’re perfect for a better for you dessert, an afternoon treat, or a freezer stash that satisfies sweet cravings while still feeling balanced. If you love peanut butter cups, you’re going to love these.
Why you’ll love this recipe!
What ingredients do I need?
- Cottage Cheese (Whole Milk): Blended smooth, cottage cheese creates a creamy, high-protein base that mimics ice cream texture without heavy cream.
- Creamy Peanut Butter: Adds richness, healthy fats, and classic peanut butter flavor.
- Honey: Provides gentle sweetness while keeping the bars balanced and not overly sweet.
- Heavy Cream: Just a small amount helps round out the texture and adds creaminess.
- Dark Chocolate: Creates a snappy shell when the frozen bars are dipped, adding richness and contrast.
- Cacao Nibs: Finely ground cacao nibs add crunch and a deep chocolate flavor. Optional, but highly recommended.
Recipe Variations
- Peanut Butter Banana Crunch Bars: Blend in ripe banana for natural sweetness and a smoothie-like flavor.
- Chocolate Peanut Butter Swirl Bars: Swirl melted chocolate into the ice cream base before freezing for extra chocolate flavor.
- Mini Ice Cream Bites: Freeze the mixture in silicone candy molds for bite-sized treats.
- Peanut Butter Jelly Bars: Swirl in raspberry or strawberry jam before freezing for a nostalgic twist.
- Just make my Moose Paws!
Pro Tips
- Blend all filling ingredients together until completely smooth for the creamiest texture.
- Freeze bars until fully solid before dipping to prevent melting.
- Use my guide to melting chocolate if you need any help.
- Work quickly when dipping because the chocolate sets fast.
- Use a tall glass for dipping to make coating the bars.
- Return bars to the freezer immediately after dipping.
- Use strong food processor/blender to grind the cacao nibs more. I use my Beast Blender.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Cottage Cheese: Greek yogurt can replace cottage cheese (flavor will be slightly tangier).
- Peanut Butter: Almond butter or cashew butter instead
- Honey: Maple syrup instead
- Heavy Cream: Coconut cream instead
- Dark Chocolate: Use semi-sweet or milk chocolate
Dietary Substitutions
- Gluten Free: Naturally gluten free
- Vegetarian: Vegetarian friendly
- Lower Sugar: Use extra dark chocolate and reduce honey
- Dairy Free: Use dairy free cottage cheese alternative and coconut cream
Leftovers and Storage
- Store ice cream bars in a freezer safe container, or zip top bag, with parchment between layers to prevent sticking.
- Store in freezer for up to 2 months.
But, I Still Have A Few Questions…
Can you taste the cottage cheese?
Nope! When fully blended, the cottage cheese becomes completely smooth and neutral, letting the peanut butter and chocolate flavors shine. It adds creaminess without any “cheesy” flavor.
Do these taste like real ice cream?
Absolutely! They have a creamy, frozen dessert texture. Let them sit at room temperature for 1–2 minutes before eating for an even softer, melt-in-your-mouth experience.
Where can I find the molds?
These are the molds I use here. I have linked them in my Amazon Storefront.
What are cacao nibs and where can I find them?
Cacao nibs are small pieces of crushed, roasted cacao beans, basically pure chocolate in crunchy form. They add a rich chocolate flavor and satisfying texture without extra sugar. Finely grinding them before dipping creates a subtle crunch in the chocolate coating. You can find them in some specialty grocery stores, like Whole Foods. However, I usually buy my online. I linked them here.
How much protein is in each ice cream bar?
The full batch contains approximately 95–100 grams of protein from the cottage cheese and peanut butter. Depending on your mold size:
- 8 bars: about 12–13 g protein each
- 10 bars: about 9–10 g protein each
- 12 bars: about 7–8 g protein each
Can I use low-fat or non-fat cottage cheese?
Yes, but the texture may be slightly less creamy and rich. For best results, use whole-milk cottage cheese.
Do I need an ice cream maker?
Nope! The bars are freezer set, so a blender or food processor is all you need for a smooth texture.
How do I prevent ice crystals from forming?
Blend until completely smooth and freeze the bars quickly. Dipping in chocolate right before serving helps create a protective shell.
Can kids help make these?
Absolutely! This would be such a fun project with kids!
How long do they keep in the freezer?
Store in an airtight container or zip-top bag for up to 2 months. Use parchment between layers to prevent sticking.
Can I make them smaller or mini sized?
Yes! Mini bars or popsicles are perfect for portion control or kid friendly snacks. Freeze slightly longer since smaller bars freeze faster.
What if my chocolate hardens too quickly when dipping?
Work quickly in batches. Pour chocolate into a tall glass to make dipping easier, and keep extra bars in the freezer while you work.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Healthier Peanut Butter Crunch Ice Cream Bars
Ingredients
- 16 oz cottage cheese whole milk
- ¾ cup creamy peanut butter
- 1 tablespoon honey
- Pinch of salt
- 2 tablespoons heavy cream
- 15 oz dark chocolate melted
- 6 tablespoons cacao nibs finely ground (optional)
Instructions
- Add cottage cheese, peanut butter, honey, salt, and heavy cream to a food processor or blender. Blend until completely smooth and creamy.
- Pour mixture into ice cream molds and insert popsicle sticks.
- Freeze until solid, at least 4 hours or overnight.
- Mix melted chocolate and finely ground cacao nibs together and pour into a tall glass.
- Remove ice cream bars from molds and dip each bar quickly into the chocolate mixture, shaking off excess.
- Place bars on a parchment- or silicone-lined baking sheet and return to the freezer until chocolate is set.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.