Protein Chocolate Ice Cream Bars Copycat Klondike Bar

These Copycat Klondike Protein Ice Cream Bars are a better-for-you take on the nostalgic treat. Creamy, protein packed, and made without any artificial flavors or additives. They’re easy to make at home with simple, wholesome ingredients and taste just as indulgent as the original!

I absolutely love creating protein-packed desserts that taste like a treat but secretly fuel your body, and protein ice cream is one of my all-time favorites! Whether it’s a nostalgic throwback or a fun new flavor combo, there’s something so satisfying about turning wholesome ingredients into something that feels indulgent. 

On my web site, you’ll find some of my most popular Ninja Creami protein ice cream recipes like my Single Serve Peanut Butter Cup, Chocolate Cookies & Cream, and Mint Chocolate Chip. If you're looking for even more protein ice cream recipes, check out this round up of every single one of my ninja creami recipes!

If you're looking for more ice cream bar recipes, try this Chocolate-Dipped Protein Ice Cream Bar recipe with 4 flavor options that’s perfect for summer. Or try this high protein brownie batter if you're looking for a quick no bake treat!

Why You'll Love This Recipe

• It's protein-packed and naturally sweetened. Each bar is loaded with protein from skyr and protein powder, sweetened with monk fruit, and completely free from artificial flavors or added sugar.
• They're thick and creamy with that classic bite. These bars have the perfect chocolate shell snap and a smooth, ice cream-like center that stays creamy, not icy, after a quick thaw from the freezer.
• They're a healthier twist on a nostalgic classic. All the taste and indulgence of a Klondike bar, made with real food ingredients you can actually feel good about.

Please note this post contains affiliate links.

​Protein Klondike Bars Ingredients & Tested Substitutions

Plain Skyr. Thick, creamy, and packed with protein, skyr gives these bars a satisfying base. Any plain, high-protein Greek yogurt will work, but look for one with minimal added sugar and a thicker texture.

Full-Fat Coconut Milk. Opt for full fat coconut milk as it adds richness, creaminess, and healthy fats that help prevent the bars from freezing rock-solid. For a lighter option, you can use canned light coconut milk, but the texture may be less creamy. Almond milk or oat milk can be used in a pinch but will result in icier bars.

Vanilla Protein Powder. Protein powder boosts the protein content and enhances the vanilla flavor for a more indulgent-tasting treat. Use your favorite clean vanilla protein powder. Grass fed beef isolate, whey, egg white, or plant-based all work here. Unflavored can also work if you slightly increase the vanilla and sweetener.

Vanilla Extract (or Vanilla Bean Paste). Adds depth of flavor and enhances the richness of the chocolate. Use vanilla bean paste for a stronger vanilla flavor and flecks, or omit if using a strongly flavored protein powder.

Monk Fruit Sweetener. I like using monk fruit sweetener as it naturally sweetens the base without spiking blood sugar or adding calories. Stevia, erythritol, or maple syrup (for a refined sugar-free but not calorie-free option) can be used, simply adjust to taste.

Dark Chocolate. Adds that classic Klondike-style snap and rich chocolate flavor! Use your favorite chocolate chips or a chopped chocolate bar. For lower sugar, opt for stevia- or monk fruit-sweetened chocolate.

Coconut Oil. Thins out the chocolate so it coats the bars smoothly and hardens with the perfect crack. 

Crushed Catalina Crunch (Dark Chocolate Flavor). Catalina Crunch adds a high-protein crunch that mimics the classic texture of a crunchy Klondike bar but keeps things gluten-free and better-for-you. You can also use any crunchy, gluten-free cereal, puffed rice or puffed quinoa. 

Expert Tips & Tricks

• Line your pan well. Use parchment paper with overhang on all sides so you can lift the ice cream base out easily before cutting into bars.
• Smooth out the base. Use an offset spatula or the back of a spoon to evenly spread the ice cream base in the pan for a uniform thickness and cleaner cuts.
• Freeze overnight for best results. While 4–6 hours might be enough, an overnight freeze ensures the bars are completely solid and easier to dip in chocolate.
• Thaw before serving. Let bars sit at room temperature for 3–5 minutes before eating to get that creamy, classic Klondike texture and flavor.
• Use a sharp knife to cut. Run a chef’s knife under hot water, dry it off, and slice with confidence for clean edges before dipping the individual bars into the chocolate mixture.
• Work quickly when dipping. Make sure your chocolate coating is warm and smooth, and dip each frozen bar quickly to prevent melting and clumping.
• Keep frozen until ready to eat. These bars are best stored in an airtight container in the freezer for up to 2 weeks. Layer with parchment paper to prevent sticking.
• Customize the coating. Try mixing in chopped nuts, crushed cereal, or a pinch of sea salt into the chocolate coating for extra flavor and texture.

Copycat Klondike Chocolate Ice Cream Bars Step by Step Instructions

1. Prepare your pan. Line an 8x8” square baking pan with parchment paper, leaving an overhang on all sides to make it easy to lift the bars out once frozen.
2. Mix the ice cream base. In a large mixing bowl, whisk together the skyr, coconut milk, vanilla protein powder, monk fruit sweetener, and vanilla extract until smooth and fully combined. Be sure there are no lumps of protein powder.

3. Transfer to the pan. Pour the mixture into the prepared pan and use a spatula to spread it into an even layer. Gently tap the pan on the counter to level it out.

4. Freeze until firm. Place the pan in the freezer on a level surface and freeze for at least 6 hours, preferably overnight, until completely solid.

5. Slice into bars. Once frozen, lift the block out of the pan using the parchment paper and place it on a cutting board. Use a sharp knife (run under hot water and dried) to slice into 9 even bars.

6. Melt the chocolate coating. In a microwave-safe bowl or using a double boiler, melt the dark chocolate with coconut oil until smooth and glossy. Let it cool slightly before dipping.

7. Add the crushed cereal. Add crushed chocolate cereal to the chocolate mixture stirring gently to combine.

8. Dip and top the bars. Working quickly, dip each frozen bar into the melted chocolate mixture, letting any excess drip off. Place the bars on a parchment-lined tray.

9. Freeze to set the coating. Return the bars to the freezer for 10–15 minutes, or until the chocolate has fully hardened.

10. Serve and store. Let the bars sit at room temperature for 3–5 minutes before serving for the best texture. Store any leftovers in an airtight container or freezer bag in the freezer for up to 2 weeks.

How to Store Protein Klondike Ice Cream Bars

Store in an airtight container or zip top freezer bag for up to 2 weeks for max freshness. I like to store in individual sandwich sized bags (or you can wrap each individual bar in parchment) so you can more easily thaw one treat at a time.

Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!