These Protein Ice cream Bars are made with rich, homemade vanilla dairy-free ice cream and coated in a two-ingredient chocolate shell. They’re the perfect way to treat yourself while still sticking to your goals.
"Guilt-free and Gourmet- love these bars. Love this site!" -CPG
A Quick Look At The Recipe
- ⏲️Ready In: 8 hrs 5 mins
- 👪Serves: 4
- 🍽 Calories and Protein: 483 kcals and 15 grams of protein
- 📋 Main Ingredients: Coconut cream, pasteurized egg yolks, collagen powder, coconut oil, and chocolate chips
- 📖 Dietary Notes: Dairy-free, gluten-free, high protein, grain-free and low-carb friendly.
- ⭐ Why You'll Love It: Creamy, chocolate-dipped, and protein-packed, these bars taste like a cheat but are totally clean.
SUMMARIZE & SAVE THIS CONTENT ON
These dairy-free protein ice cream bars are a game-changer. I originally made them for my kids to have a healthier summer treat, and now I’m the one sneaking into the freezer for a post-workout snack. They’re cold, creamy, and made with high-protein ice cream that actually keeps you full. Once you learn how to make protein cie cream, you'll never go back. If you’ve ever loved my protein popsicles, these will definitely be your next go-to.
One of the reasons I created the Strong and Sweet Protein Guide was to help busy moms enjoy more sweet, protein-packed recipes like this without any guilt. These bars are just like my collagen protein pudding; rich, indulgent, but sneakily nourishing. Keep a batch of these frozen gems on hand and enjoy a dessert that loves you back.
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💭Why You'll Love This Recipe
Easy to make: You only need 7 ingredients for this protein ice cream bars recipe to come together.
Healthy: Naturally dairy-free, gluten-free, grain-free, paleo, and packed with 15 grams of protein.
Rich flavor: These ice cream bars taste just like the ones you remember as a kid but they're also easy to adapt to create new flavors, just like blackberry popsicles.
Ingredients and Substitutions
This recipe uses my favorite protein ice cream as the base. From there, you’re just coating the bars in chocolate and topping them with your favorites.
- Coconut milk: For these homemade, dairy-free ice cream bars, you’ll need a can of full-fat coconut milk. Make sure to pop it into the fridge overnight so that it gets extra hard and drain all the water from it before blending. This is what replaces the sweetened condensed milk in a traditional ice cream recipe.
- Collagen powder: Collagen is what gives these ice cream bars a protein boost! Quality collagen powder is the cleanest form of protein and something I actually give to my kids too.
- Pasteurized egg yolks: Opt for the “creations” brand, which comes in a carton and double-check that it's pasteurized. This means that no unhealthy bacteria can get in.
- Coconut oil: This is what will make the shell of the homemade ice cream bars harden up (just like in these magic shell recipes) as coconut oil changes texture once cooled. So, it cannot be substituted with another oil.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Toppings: The easiest way to vary this protein ice cream bar recipe is to top the chocolate coating with different items. Crushed peanuts, toasted coconuts, sea salt, and sprinkles have been our favorites.
Chocolate fudge: Make these bars double chocolate by adding cacao powder to the protein ice cream and drizzling homemade dairy-free chocolate ganache over the chocolate topping.
Wicked caramel: Into the ice cream, blend one tablespoon of fresh almond butter. Then drizzle coconut milk caramel sauce over the chocolate.
How To Make Protein Ice Cream Bars
Step 1: Combine all the ingredients in a blender until smooth.
Step 2: Portion into silicone popsicle molds and add the sticks.
Step 3: Freeze for at least 8 hours, then melt the chocolate and coconut oil, pour into a glass, and quickly dip each ice cream bar in small batches.
Step 4: If adding toppings, roll the dipped bars in them, then place on parchment and refreeze.
Expert Tips
Skip the stevia and sprinkles from the original protein ice cream vanilla extract alone is plenty, since the chocolate coating adds sweetness.
Be sure to freeze the bars for at least 8 hours or they’ll melt fast. When dipping, work quickly and press into toppings right after the chocolate sets. If making a large batch, dip 2–3 bars at a time, then return them to the freezer immediately to avoid a melty mess.
Once frozen, store the bars in the freezer in a plastic freezer bag for up to 6 weeks.
'Collagen powder really is the secret ingredient here, and high-quality collagen is a game-changer to increase protein intake. However, I have also made these with beef protein powder, and they turned out great. I wouldn't suggest vegan protein, though as it absorbs too much liquid.
What Kind Of Popsicle Molds To Use
After having made a zillion popsicles and gluten-free frozen treats for kids these last few years, I now opt to use the flat popsicle molds as they’re so much easier.
These silicone popsicle molds make it easy to lay the popsicle mixture into the freezer (without knocking off the sticks at the top!) and they’re way easier to get the frozen popsicle out of the mold (you don’t even need hot water!). Trust me, opt for the flat ones.
Homemade Protein Ice Cream Bars FAQ's
First, make your ice cream and portion it into popsicle molds. Once it’s frozen, melt the chocolate and dip each ice cream bar quickly. Place the bars flat on a piece of parchment paper and get them back into the fridge to harden.
If you keep these protein ice cream bars in a sealed container, they should last 6-8 weeks in the freezer.
Protein ice cream is a healthy way to indulge your sweet tooth. Normally made with minimal ingredients and high in filling protein, it's a great treat any time of year.
More High-Protein Dessert Recipes
If you tried this Protein Ice Cream Bars Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
High Protein Healthy Ice Cream Bars (Dairy-Free)
Video
Equipment
Ingredients
- 1 cup Coconut cream
- ½ cup Pasteurized egg yolk
- ⅛ cup Collagen powder
- 1 teaspoon Vanilla extract
- 1 tbs Honey
- 1 tbs Coconut oil
- ½ cup Chocolate chips
Instructions
- Make the ice cream by combining all the ingredients in a blender until smooth.
- Portion into silicone popsicle molds and add the sticks.
- Pop in the freezer for at least 8 hours.
- The next day, melt the chocolate and coconut oil so that it’s runny.
- Transfer the melted chocolate to a glass.
- Very quickly and in small batches, dip each ice cream bar into the melted chocolate.
- If using toppings, after dipping it into the chocolate roll it in the toppings.
- Place a piece of parchment paper on a cutting board and get them back in the freezer.
Notes
- Grab the tips from the protein ice cream recipe for best results. Know that it calls for vanilla stevia and sprinkles. Omit this and just use a vanilla extract. You don’t need the added sweetness as you’ll be coating them in chocolate.
- The homemade ice cream bars really have to be frozen. Keep them in the freezer for a solid eight hours or you’ll have a drippy mess.
- When you’re dipping the bars, you need to move quickly. They will start to melt but also, the chocolate topping will start to freeze. You may have to reheat the chocolate (over low heat!) or use a spatula to spread the remaining.
- If you want toppings on the bars, have a plate beside the chocolate so that as soon as the chocolate drips of,f you press them into the toppings.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Cpg says
Guilt-free and Gourmet- love these bars. Love this site!
fitasamamabear says
Happy it was a hit!