Rich, creamy, and with 15 grams of protein, these homemade ice cream bars are coated in a two-ingredient chocolate shell and chopped peanuts for maximum crunch. They’re the perfect way to treat yourself while still sticking to your goals.
Ice cream bars are a summer staple for kids, and now they just got better! Made with protein ice cream, these bars are a healthy way to stay cool.
So, skip the store-bought bars and keep a stash of these in your freezer this year, along with these dairy-free popsicles.
As a Certified Nutrition Coach, I love working healthy desserts like these protein ice cream bars into clients' programs and watching their awe that they can get fit and still enjoy food. It's recipes like this that you can expect in the Strong and Sweet Protein Guide.
Why You'll Love This Recipe
Easy to make: With only a handful of ingredients, these homemade ice cream bars are simple to put together, even though they need to set overnight.
Allergy-friendly: Naturally dairy-free and gluten-free, these ice cream bars are also paleo-approved!
Versatile: They're cool, refreshing, and easy to customize depending on what you're craving!
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 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 is what gives this homemade ice cream a protein boost! Collagen powder is the cleanest form of protein means that this protein ice cream is also great for kids.
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.
Flavor basics: You'll need vanilla extract, honey, and chocolate chips. Make sure to use allergy-friendly chocolate chips as needed.
Coconut oil: This is what will make the shell of the homemade ice cream bars harden up (just like in these magic shell recipes).
Expert Tips
The original protein ice cream recipe calls for vanilla stevia and sprinkles. Omit this and just use a vanilla extract. You don’t need the added sweetness in the ice cream bars as you’ll be coating them in chocolate.
The protein 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.
If you want toppings on the bars, have a plate beside the chocolate so that as soon as the chocolate drips off, you press them into the toppings.
If you’re making a lot of homemade ice cream bars, do the dipping in small batches (about three) and get them back in the freezer. You only have about half a minute to dip them before they start to get soft and runny.
Flavor Swaps
There are lots of ways to vary the taste of homemade ice cream bars. Below are a few fun swaps we've tried.
Toppings: Coating the bars in different nuts, sprinkles, sea salt, or toasted coconut is fun and delicious.
Chocolate ice cream bars: If you want to make double chocolate ice cream bars, just add 1 tablespoon of cacao or cocoa powder to the ice cream mixture.
Drizzle: Once dipped in chocolate and frozen, drizzle on homemade caramel sauce for maximum indulgence.. or cookie protein butter!
How To Make Protein Ice Cream Bars
Step 1: Combine all ingredients for the ice cream bars into a blender and process until smooth.
Step 2: Pour the mixture into silicone molds and freeze overnight.
Step 3: Melt the chocolate chips and coconut oil, and dip the homemade bars into it.
Step 4: After dipping them in chocolate, press them into chopped peanuts and place in the fridge to set.
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!).
Choosing Collagen Powder
It’s no surprise that these ice cream bars are made with collagen powder!
All the protein without the bloat.
I use collagen powder for amping up protein and boosting gut health.
Learn about the difference between collagen and bone broth as how to increase protein intake.
Honestly, as a busy mom collagen powder just makes it easy to eat more protein and not feel like I’m living off chicken and eggs.
And more protein means more energy, more natural beauty, and feeling your BEST.
Plus, in recipes like this, you can sneak protein into your kids as it’s one of the purest sources.
I grab my collagen from Perfect Supplements because they source their collagen from pasture-raised (grass-fed) cows. So, I trust it.
Grab some collagen powder and use code mamabear10 to save some money.
FAQs
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 before becoming too freezer-burnt.
Other High-Protein Dessert Recipes
- Peanut butter protein ice cream
- Chunky monkey protein powder ice cream
- Peanut butter protein fudge
- 25+ Protein Desserts
Fast, crave-worthy snacks that hit your protein goals (without tracking or extra cooking time).
Protein Ice Cream Bars
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!) 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 off you press them into the toppings.
- If you’re making a lot of homemade ice cream bars, do the dipping in small batches (about three) and get them back in the freezer. You only have about half a minute to dip before they start to get soft and runny.
- If you want to make double chocolate ice cream bars, just add 1 tablespoon of cacao or cocoa powder to the ice cream mixture.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Cpg
Guilt-free and Gourmet- love these bars. Love this site!
fitasamamabear
Happy it was a hit!