Blend the cottage cheese, strawberries, honey, and vanilla extract in a high-speed blender until completely smooth, 2-3 minutes. Transfer to a gallon-sized bag.

Cut the corner of the gallon-sized bag and pipe the mixture into a popsicle mold and freeze for at least 4 hours or overnight.

Before removing the bars from the freezer, add the vanilla wafters and freeze-dried strawberries to a blender or food processor and process until dust. Transfer the mixture to a bowl.

Add the rice crispies to the wafers and strawberries and gently crush some of the rice crispies with a fork or your hands, set aside.

Prepare the white chocolate coating. Transfer the white chocolate and coconut oil into a microwave-safe glass. Microwave on high for 20-second intervals, stirring between each interval until melted and glossy. Set aside.*

Line a large tray with parchment paper. Set aside.

Run the bottom of the mold under warm water to loosen the ice cream bar. Remove a bar and let it sit out for 5 minutes to soften slightly. Gently dip it into the melted white chocolate until thinly coated (option to use a pastry brush and brush on a layer of white chocolate). Immediately roll it in the cookie crumb and set it on the parchment paper. Repeat until all the bars are coated.

Enjoy immediately or wrap them in parchment paper and store them in a gallon-size bag in the freezer for later.