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Drop that spoon! This super-easy, no-churn Cottage Cheese Ice Cream Bark is going to become your new favorite frozen treat. A TikTok-style, high protein treat that is both healthy and indulgent. It’s packed with protein, thick and creamy, and just sweet enough, thanks to the fresh, ripe cherries, silky chocolate drizzle, and kiss of honey. Add some slivered almonds for a little crunch, and you will wonder where this amazing treat has been all your life.
In the past, I’ve made Frozen Yogurt Bark and loved it, so I just had to give this a try as well. We actually love both recipes. I’m all about healthier versions of dessert. The Cottage Cheese Chocolate Mousse everyone is talking about is also a favorite.
Why you’ll love this recipe:
Ingredient Notes
A few details about the ingredients in this recipe to set you up for success.
- Cottage Cheese– For the creamiest texture, go with full-fat cottage cheese. It gives your bark that rich, ice-cream-like feel. Lower-fat versions will work, but the result won’t be quite as smooth and luscious. See the FAQ’s below for more details on that.
- Honey– I love using unfiltered honey because it has a deeper, more complex flavor, but any honey you have on hand will do.
- Vanilla Bean Paste– If you don’t have vanilla bean paste, pure vanilla extract is a fine substitute.
- Chocolate Chips– Dark chocolate, semi-sweet, or even milk chocolate all work here. I don’t care for melting wafers, the flavor just isn’t that good.
- Cherries– Fresh, pitted, ripe cherries are juicy and sweet with just the right amount of tartness. You can swap in frozen cherries (thawed and patted dry) if fresh aren’t available.
- Almonds– Add that perfect crunch. I used slivered almonds, but you could use whole almonds or chopped almonds if you prefer. Walnuts, pecans, or pistachios are great for a different twist.
How to Make Cottage Cheese Ice Cream Bark
Be sure to check out the full recipe and ingredient list in the recipe card below.
- Blend it- Add cottage cheese, honey, and vanilla to a food processor. Blend, scraping the bowl as needed, until completely smooth and creamy.
- Spread it- Scoop the mixture onto a rimmed baking sheet lined with parchment paper. Spread into an even rectangle about 1/4″ thick.
- Drizzle- Using a fork, silicone brush, or a zip‑top bag with the corner snipped, drizzle the melted chocolate over the cottage cheese mixture.
- Top & freeze– Scatter chopped cherries and almonds over the top and gently press so they adhere. Freeze flat until solid, then cut into squares or break into pieces. Serve right away.
Tips & Tricks
- Vanilla bean paste is worth the spend! You’ll use it in other dishes too.
- If you use a blender, blend for 30 seconds at a time. Over blending can cause the mixture to be runny, use caution.
- A cherry pitter is a great time saving tool to get those pits out!
- If you use frozen cherries, thaw them first, drain them, and pat them dry.
- If you melt the chocolate in a microwave, use 20 second intervals and stir each time. At first it may appear like it’s not melting, but it is and as you get 3 or 4 rounds in, you’ll see. If you over cook it, it’s stiff and you can’t use it.
- There are many variations you can create here. Use other berries, different nuts, coconut flakes, the sky’s the limit! See more ideas below under “variations”.
Frequently Asked Questions
Can I use low-fat cottage cheese?
For best results, stick with full-fat, which will ensure stability and an ice cream-like consistency. Low fat cottage cheese has more moisture (liquid) which makes up for the lesser milk fat, which will result in a thinner texture and will lead to more ice crystals once frozen. The texture will not be as smooth and creamy, and may actually end up grainy.
Can I use frozen cherries?
Yes! The cherries, in general, give a sweet and juicy flavor as well as a beautiful pop of color. And like most ingredients, fresh is always best. But in a pinch, frozen cherries can be used. Thaw completely and drain them completely before chopping. If they seem to be holding onto a lot of liquid, dab them with a paper towel before spreading them onto the cottage cheese mixture.
I would encourage you to try it even if this is the case. Once it’s blended, it transforms into a creamy base that doesn’t taste like cottage cheese at all. The honey, vanilla, and toppings take over the flavor profile.
Variations
Here are some topping ideas you can try to change it up. Remember that more wet fruits can turn icy when frozen, not a bad thing, but just a head’s up. It helps to pat them dry before topping the bark.
Berry Crunch
- Fresh blueberries + raspberries
- White chocolate drizzle
- Crushed granola for extra crunch
Tropical Escape
- Pineapple chunks + mango (pat dry)
- Toasted coconut flakes
- Drizzle of melted white chocolate or dark chocolate
Nutty Delight
- Chopped pistachios + pecans
- Dried cranberries
- Drizzle of dark chocolate
Penut Butter & Chocolate
- Swirls of peanut butter (melt slightly for drizzling)
- Mini chocolate chips
- Sprinkle of crushed pretzels
S’mores Inspired
- Mini marshmallows
- Crushed graham crackers
- Dark chocolate drizzle
Strawberry Shortcake
- Fresh sliced strawberries
- Crushed shortbread cookies
- White chocolate drizzle
Storing and Freezing
Once completely frozen, the Ice Cream Bark will keep nicely in the freezer, in any airtight container, or a large zip lock bag, for up to 2-3 weeks. Any longer than that, and the bark may start to accumulate ice crystals and change in taste or texture.
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Cottage Cheese Ice Cream Bark
Equipment
- food processor
- Rimmed baking sheet
- parchment paper
- Spatula
- Sharp knife such as a chef's knife for cutting the bark after it's frozen,
Ingredients
- 2 cups full-fat cottage cheese
- ¼ cup unfiltered honey
- 1 teaspoon vanilla bean paste
- ¼ cup chocolate chips dark is my favorite, but you can use semi-sweet or milk chocolate too.
- ¼ cup cherries pitted and chopped
- 2 tablespoons slivered almonds
Instructions
- Line a large, rimmed baking sheet with parchment paper. Set aside.
- Add cottage cheese, honey, and vanilla to a food processor. Blend on high in 1-minute intervals, stopping to scrape down the sides with a spatula. Continue blending until the mixture is creamy smooth. This process could take up to 5 minutes. (If using a blender, use 30-second intervals and do not over-blend, which can make the mixture become runny.)
- Pour mixture onto parchment-lined baking sheet and spread evenly to no less than ¼ inch thick. Set aside.
- Melt the chocolate in the microwave in 20-second intervals, stirring each time, until melty smooth.
- Drizzle the melted chocolate across the top of the cottage cheese mixture with a fork or silicone brush. Add as much or as little as you desire.
- Sprinkle the chopped cherries and slivered almonds and lightly press them into the mixture.
- Place in the freezer, flat on a shelf (or otherwise create a level area), for at least 3 hours.
- Cut into even 3-inch squares using a large knife (such as a chef’s knife). Or if you prefer, break random-sized chunks off by hand.
- Enjoy immediately.
Notes
Use 15-20 second intervals and stir each time. Watch it carefully as you don’t want to overheat these. If you do, they are hard and sticky and you can’t work with it to drizzle. Another option is using a double-boiler, or if you don’t have one you can use the same method by setting a heatproof bowl over a pot of simmering water, but not touching the water. Stir frequently and be very careful to avoid getting even one drop of water in the bowl or the chocolate will seize almost immediately. Adding the chocolate:
It’s possible to drop spoonfuls of chocolate onto the cottage cheese mixture and then spread it through with a fork or chopstick, but I found that it doesn’t always work well. Depending on the temperature, the chocolate can quickly start to harden before you can spread it out. So, using a fork or silicone brush to ‘shake and splatter’ the chocolate is so much easier and is a sure way to add the melted chocolate in a yummy, random pattern. Use as much as or as little as you desire. You can also use a small squeeze bottle (or even a zip lock bag with the corner snipped) for more control. Variations:
There are hundreds of possible combinations. But to keep it healthy and lower sugar, opt for dark chocolate, any type of chopped berries, even dried cranberries, and other chopped nuts like walnuts, pecans, hazelnuts, or pistachios. See the post for some fun flavor combinations.
Nutrition
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Yay! So glad you love them.
I love these! They are such a perfect treat. Just sweet enough and a little protein too. Thank you!