Protein Ice Cream Bars (Refined Sugar Free, Gluten Free)
If you’re looking for ways to increase your daily protein intake while also satisfying your sweet tooth, then these Protein Ice Cream Bars are going to be your new go to high protein dessert! The best part is, they're low fat, lower in calories than traditional ice cream,have a deliciously creamy texture, no ice cream maker needed!
Equipment
- Silicone Popsicle Molds
- Popsicle Sticks
Ingredients
For the Ice Cream Bar Base
- 1.5 cups non-fat skyr or greek yogurt
- 1-2 scoops vanilla protein powder or flavor of choice
For the Chocolate Coating
- ½ cup chocolate chips
- 1 tablespoon coconut oil optional
For Peanut Butter Cookie Ice Cream Bars
- 2 tablespoon powdered peanut butter
- 4-5 grain free nut butter cookies, crushed see post for notes; to be added during "add ins" step
- sea salt flakes for garnish optional
For Snickers Ice Cream Bars
- 2-3 tablespoon date caramel to be added with the yogurt
- 2-3 tablespoon unsalted peanuts, crushed to be added during "add ins" step plus more for garnishing chocolate layer
For Cannoli Ice Cream Bars
- ½ cup ricotta cheese to be added with the yogurt
- 1-2 tablespoon fresh squeezed orange juice to be added with the yogurt
- ¼ cup mini chocolate chips to be added during "add ins" step
- crushed pistachios for garnish
For Chocolate Covered Strawberry Ice Cream Bars
- 2 scoops chocolate protein powder in place of vanilla in the base recipe
- 2-3 tablespoon freeze dried strawberries to be added during "add ins" step
For Pumpkin Spice Latte
- ½ cup pumpkin puree to be added with the yogurt
- 2 tbsp coffee to be added with the yogurt
- 2 additional scoops vanilla protein powder to be added with the yogurt; this recipe needs a bit more protein powder because of the extra liquid
- 1-2 teaspoon pumpkin spice to be added with the yogurt
- chopped pecans for garnish
Instructions
- Make the ice cream base. Add yogurt, protein powder & peanut butter powder, if using, to a mixing bowl. Whisk until smooth & creamy, no clumps should remain.
- Mix in add-ins. Whether you're using the nut butter cookies for peanut butter cookie ice cream bars, mini chocolate chips for cannoli ice cream bars, or any other flavor add ins, you will mix them into the ice cream base now. Be sure to crush up any cookies or larger mix ins first.
- Add to popsicle molds. Add the ice cream base mixture to silicone ice cream pop molds. Freeze for at least 4 hours before moving on to the next step.
- Coat the ice cream bars. Melt chocolate chips & coconut oil (if using) in the microwave in 10 second increments until smooth. Coat pops in melted chocolate & a sprinkle of optional sea salt for the peanut butter protein bars, pistachio for cannoli ice cream bars, peanuts for snickers or any other flavor toppings you'd like.
- Freeze again on a parchment paper lined baking sheet or simply enjoy right away! Tip: for any ice cream bars you will be storing in the freezer, be sure to pull them out about 15 minutes before you'd like to enjoy. Since there is no heavy cream or heavy dairy fats in this recipe, they will need some time to soften, just like you would with an ice cream like Halo Top.
Video
Notes
- Store the protein ice cream bars in a gallon sized zip top bag or airtight freezer safe container for up to 1 week for best results. It is helpful to allow the ice cream bars to come to room temperature for 15 minutes or so before enjoying for maximum creaminess.
- See the video for visual instructions as well as an additional fall favorite flavor, Pumpkin Spice Latte!
- Please note approximate macros are for the base layer & melted chocolate/coconut oil layer only: 224 cal
18g protein
19g carbs
9g fat
Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!