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!
Equipment
- 8x8 pan
- Parchment Paper
- Mixing Bowl
- Whisk
- Spatula
Ingredients
- 24 oz container Siggi’s plain skyr or Greek yogurt
- ¾ cup full-fat canned coconut milk
- 2 scoops vanilla protein powder
- 2 tablespoons vanilla extract or vanilla bean paste
- 2 tablespoons monk fruit sweetener adjust to taste
- 12 oz dark chocolate chopped or chips
- 2 tablespoons coconut oil
- 1 cup Dark Chocolate Catalina Crunch crushed (for coating)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the crushed cereal. Add crushed chocolate cereal to the chocolate mixture stirring gently to combine.
- 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.
- Freeze to set the coating. Return the bars to the freezer for 10–15 minutes, or until the chocolate has fully hardened.
- 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.
Notes
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.Expert Tips & Tricks
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- 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.
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- 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.
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- 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.
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- Thaw before serving. Let bars sit at room temperature for 3–5 minutes before eating to get that creamy, classic Klondike texture and flavor.
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- 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.
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- Work quickly when dipping. Make sure your chocolate coating is warm and smooth, and dip each frozen bar quickly to prevent melting and clumping.
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- 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.
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- 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.
Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!