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Homemade ice cream bar dipped in chocolate on a plate being covered in peanuts with more ice cream bars around it.
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Chocolate Dipped Protein Ice Cream Bars

Made with a rich vanilla protein ice cream and coasted in a two-ingredient chocolate shell these homemade ice cream bars are the perfect way to treat yourself while still sticking to your goals.
Course Dessert
Cuisine American
Keyword easy dessert
Prep Time 5 minutes
Freezing Time 8 hours
Total Time 8 hours 5 minutes
Servings 4
Calories 483kcal
Author Shelby Stover

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.
    Mini food processor full of liquid ingredients for homemade ice cream.
  • Portion into silicone popsicle molds and add the sticks.
    Homemade ice cream being poured from a blender into a popsicle mold.
  • 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.
    Homemade protein ice cream bar being dipped into a glass full of chocolate.
  • If using toppings, after dipping it into the chocolate roll it in the toppings.
    Homemade ice cream bar dipped in chocolate on a plate being covered in peanuts with more ice cream bars around it.
  • Place a piece of parchment paper on a cutting board and get them back in the freezer.

Video

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.

Nutrition

Calories: 483kcal | Carbohydrates: 25g | Protein: 15g | Fat: 38g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 331mg | Sodium: 55mg | Potassium: 232mg | Fiber: 2g | Sugar: 19g | Vitamin A: 488IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg