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In a bowl, beat the Cottage Cheese and xylitol until smooth and free of crystals. Add the almond butter and vanilla essence and mix in.
Spray 6 ice-cream moulds with non-stick spray and spoon in the mixture. Tap the moulds to release any air bubbles. Insert a wooden stick into each mould and freeze until solid.
Remove the ice-creams from the mould and dip into melted chocolate or simply drizzle over the chocolate.
Allow the excess chocolate to drip off and place on a baking sheet.
Return to the freezer until ready to serve.
Enjoy as a delicious treat!
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