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Caramel Pecan “Ice Cream” Bars

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These caramel pecan “ice cream” bars have two secret ingredients that make them a nutritious AND delicious, sweet treat to stock your freezer with this summer.

Recipe by: @nutrition.at.its.roots

Ingredients

  • 24oz full fat cottage cheese
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • 12 pitted @ndmedjooldates 
  • 1/3 cup milk (or more if needed)
  • 1 tsp vanilla extract 
  • 1/2 cup chopped pecans (regular or candied)

Find "12 oz Organic Pitted Medjool Dates" in a Store

Preparation

  1. Add your cottage cheese, maple syrup, and vanilla extract to a food processor and blend until it’s creamy. Add your cottage cheese ice cream to a bowl and rinse out your food processor.
  2. Add your Medjool dates, milk, and vanilla to a food processor and pulse until it reaches a caramel like consistency. You may need to scrape down the sides to help it blend.
  3. Add your date caramel and your pecans to your mixture and fold them in until well incorporate.
  4. Fill each silicone mold with you ice cream mixture, tapping your silicone mold as needed to get the mixture all the way to the bottom. Add popsicle sticks to each mold and freeze overnight.
  5. Remove your ice cream bars from the mold by pressing firmly up from the bottom (do not just pull the ice cream stick or they can break). Allow them to soften slightly and enjoy!

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

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