servings
12

chill
4 hrs

Ingredients

Strawberry Ice Cream Bars

2 cups 2% or whole milk cottage cheese

2 cups plain Greek yogurt

¾ cup honey

2 tsp vanilla extract

1 cup Good Sense Dried Strawberries, finely chopped or blended

Strawberry Shortcake Coating

8 vanilla wafer cookies

¾ cup Good Sense Dried Strawberries

1 cup crispy rice cereal

White Chocolate Coating

6 oz white chocolate, chopped

2 tbsp coconut oil

Instructions

1. Add the cottage cheese, Greek yogurt, honey, vanilla, and dried strawberries to a high-speed blender. Blend for 2–3 minutes until completely smooth and creamy.

2. Pour or pipe the mixture into popsicle molds. Insert sticks and freeze for at least 4 hours or overnight.

3. Add the vanilla wafers and dried strawberries to a food processor and pulse into fine crumbs. Transfer to a bowl and stir in the crispy rice cereal, lightly crushing a few pieces for texture.

4. In a microwave-safe bowl, combine the white chocolate and coconut oil. Microwave in 20-second intervals, stirring between each, until melted and smooth.

5. Line a baking sheet or tray with parchment paper.

6. Remove one frozen bar from the mold and let it sit at room temperature for 3–5 minutes to soften slightly.

7. Dip the bar into the melted white chocolate, allowing any excess to drip off.

8. Immediately roll the bar in the strawberry shortcake coating, gently pressing the crumbs onto all sides.

9. Place the coated bar on the prepared tray and repeat with the remaining bars.

10. Enjoy immediately or freeze for 10–15 minutes to fully set the coating before serving.