Looking for an easy and healthy treat this summer? These Protein Ice Cream Bars are creamy, delicious and packed with 16 grams of protein per pop making them a favorite for kids and adults.
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This Protein Ice Cream Bars are one of my favorite treats to make and have on hand all summer long. They are cold, creamy, and satisfy your sweet tooth while still helping you meet your protein goals. I love having them as a post gym snack or a sneaky treat before bed.
These bars are made with coconut milk, protein powder, peanut butter (or sunflower seed butter), and sweetened with a little maple syrup for the perfect high protein treat. They are so simple to make and the recipe can easily be adjusted to make paleo or dairy-free.
What I Love about these Protein Ice Cream Bars
This recipe is one of my favorite healthier treats to make in the summer. Here is why it is my go-to:
- Satisfying & Healthy - These ice cream bars satisfy your sweet craving, but are made from healthy ingredients and contain 16 grams of protein per bar.
- Adaptable - As written, this recipe is made with peanut butter and whey protein, but I have tested a variety of options so that you can make these ice cream bars paleo-friendly, dairy-free, and nut-free.
- So Simple to Make - Throw the ingredients into a blender and then transfer to a silicone mold, and all you have to do is wait for these protein ice cream bars to freeze!
Ingredient Notes & Possible Substitutions
Full-Fat Coconut Milk
There really is no substitution for this ingredients. You need to use full-fat canned coconut milk. Lite coconut milk or the cartons of coconut milk in the refrigerated section will make these bars too icy. I like using Thai Kitchen Organic Coconut Milk. I usually buy it at Costco, but Amazon has a good price for a 12 pack. Using this brand, the cream and liquid portion separate even at room temperature, so it easy to measure out 1.5 cup of mostly cream and drain the excess liquid. You will use almost one full 13.5 oz can in this recipe.
Protein Powder
The protein powder you use can change the thickness of this recipe pretty significantly. I recommend using unflavored collagen peptides, unflavored whey protein or vanilla whey protein with minimal extra ingredients (only whey protein isolate, sweetener and salt). If using vanilla protein powder, you can omit the vanilla extract. The brands of whey protein that I tested were Isopure Zero Carb Unflavored and Iconic Protein Grass-Fed Whey in Vanilla. Please read Protein Powder Tips below for other tested options (vegan and paleo) and tips for success.
Peanut Butter
To avoid the recipe becoming overly sweet, I recommend using an unsweetened peanut butter. I also tested sunflower seed butter with was a great alternative for those who don't like peanut butter or have an allergy.
Maple Syrup
I did not test any alternative to maple syrup. Using another liquid sweetener like honey or agave will likely work. I did not feel like the recipe was too sweet when I used flavored protein powder vs. unflavored.
Protein Powder Tips
Choosing the right protein powder is key to getting creamy ice cream bars. Protein powders ingredients can vary significantly. Use a protein powder that has a great taste and no chalkiness.
Protein powders that I have tested:
- Isopure Zero Carb Unflavored - Worked great! Creamy and easy to pour.
- Iconic Protein Grass-Fed Whey in Vanilla - Another great option. Slightly sweeter using this protein and I omitted the vanilla extract.
- Vital Proteins Collagen Peptides - Tasty and paleo-friendly option when paired with sunflower butter. Slightly lower melting point, so they can't be left out of the freezer for too long. Dairy-free.
- Truvani Plant-Based Protein in Vanilla - I don't recommend using this option. It was really thick and way too chalky. I have never had success using this protein powder in recipes. I like the ingredients, but it tastes chalky, almost grassy.
- Orgain Simple Plant Protein Powder in Vanilla - This is a great vegan option! It tastes great, not chalky, but a little sweet.
Additional Tips
- Dense/heavy protein powders may absorb a lot of the moisture in the ice cream mixture and make it very thick. If this happens, you can try adding some additional coconut milk until you have a pourable consistency (this will change the nutrition information and the number of bars that the recipe will yield).
- If using vanilla flavored protein powder you can omit the vanilla extract. Note that sweetened protein powder will make the recipe slightly sweeter and should be paired with unsweetened nut or seed butter. However, I did not find it overly sweet and didn't feel the need to reduce the maple syrup.
Equipment
This recipe is so simple to make, but you will need a few items to make it happen. Here is what you need:
- Blender - I have a Vitamix, but you don't need one for this recipe. As long as you have a blender that can, well, blend, then you will be good! Nothing needs to be chopped in this recipe, it just needs to be mixed and incorporated. If using a Vitamix, you will not be able to halve this recipe because it will be below the minimum volume threshold for this blender.
- Silicone Mold - I used 2 3-count ice cream bar molds that produce bars about the size of a Yasso bar (is that a standard unit of measurement?). Smaller or larger molds will work, but the recipe will yield a different number of bars.
- Popsicle Sticks
- Quarter Sheet Pan - This will allow you to transfer the bars to the freezer without spilling. A larger size sheet pan will work fine, but the small ones fit better in the freezer.
How to Make Protein Ice Cream Bars
These ice cream bars are the perfect summer treat to have on hand when you're craving something sweet but still want to keep your nutrition on track. Here is how to make them:
- Place the coconut milk, protein powder, peanut butter, maple syrup, vanilla and sea salt in a blender and blend until smooth.
- Lay silicone molds on a sheet pan. Carefully divide the mixture between the wells.
- Insert popsicle sticks into the holes in the mold.
- Cover the molds with the silicone cover and place the sheet pan with the molds in the freezer making sure they are level. Freeze for at least 6 hours or overnight.
- Remove the frozen ice cream bars from the molds and place in a resealable freezer bag until ready to eat.
Optional Chocolate Coating
I'm not a chocolate person, so I actually prefer to make these protein ice cream bars without chocolate. However, I know chocolate and peanut butter is a winning combo for most. Giving these bars a healthy chocolate coating is easy. Here is how to do it:
- Fill a short large-mouth glass with the chocolate chips and coconut oil. Place in the microwave for 30 seconds on high. Remove the glass and stir, and return to microwave to microwave for 15 seconds increments until the chocolate is fully melted, stirring each time.
- Once the chocolate is melted, remove the bars from the freezer. Line a sheet pan with parchment paper. Begin dipping the bars, holding the bars upside down to allow excess chocolate to drain off and then placing the bars flat side down.
- Once all the bars have been dipped. Place the sheet pan back into the freezer and allow the chocolate to harden for 15 minutes before enjoying.
- Finished bars can be wrapped individually or stored together in a resealable freezer bag in the freezer for up to 1 month.
Storage
These bars store well in the freezer for up to 1 month. Once fully frozen, you can wrap them individually in plastic wrap and then place in a gallon-sized resealable freezer bag. Honestly, I just remove them from the molds and toss them into a freezer bag all together. If they are completely frozen, they won't stick together.
Dietitian Notes
- These bars contain 16 grams of protein per serving! I am all for a sweet treat that helps meet your protein goals.
- Make this recipe paleo-friendly by using sunflower seed butter and a paleo protein powder (I like collagen peptides).
Recipe Tips
- Choose a protein powder that is creamy when mixed into a smoothie and/or something you have baked with. Whey and collagen are my favorites. See Protein Powder Tips for more information on protein powders and tested options.
- If your coconut milk has separated, try to use mostly the cream portion draining off the excess watery liquid. You will need just under 1 standard 13.5 oz can for this recipe.
- Use a sheet pan under the silicone molds to make transferring to the freezer a breeze. Make sure the pan is on a flat and level surface in the freezer.
- If dipping in chocolate, you will not use the full cup of chocolate chips on the bars. Using more chocolate and a wide mouth glass will allow you to have deep enough melted chocolate to dip the bars. If you want to spoon the chocolate over the bars, you can use ½ cup of chocolate chips + ½ tablespoon coconut oil in a regular bowl.
Related Recipes
- Protein Powder Overnight Oats
- Peanut Butter Chia Protein Balls
- Chai Spiced Protein Balls
- Vegan Banana Ice Cream
Other Great Recipes
Looking for other tasty recipes? Here are a few you might like:
📖 Recipe
Protein Ice Cream Bars
Equipment
- Sheet pan
- 6 Popsicle sticks
- Short wide-mouth glass optional
- Spoon optional
- Parchment paper optional
Ingredients
Ice Cream Protein Bars
- 1.5 cup Full-fat coconut milk room temperature (I used just under 1 can of Organic Thai Kitchen Full Fat Coconut Milk)
- ⅔ cup Unflavored whey protein powder vanilla whey protein and collagen protein also work **see notes Protein Powder Tips
- ½ cup Unsweetened peanut butter or sunflower seed butter
- ¼ cup Maple syrup
- 2 teaspoon Vanilla extract
- ¼ teaspoon Sea salt or to taste
Chocolate Coating (optional)
- 1 cup Chocolate chips I used HU Gems (you will not use the full cup but it makes it easier to dip)
- 1 tablespoon Coconut oil
Instructions
- Place the coconut milk, protein powder, peanut butter, maple syrup, vanilla and sea salt in a blender and blend until smooth.
- Lay silicone molds on a sheet pan. Carefully divide the mixture between the wells. Note: If your molds are a different size you may end up with a different number of bars. I used 2 3-count molds about the size of a Yasso bar.
- Insert popsicle sticks into the holes in the mold.
- Cover the molds with the silicone cover and place the sheet pan with the molds in the freezer on a level surface. Freeze for at least 6 hours or overnight.
- Remove the frozen ice cream bars from the molds and place in a resealable freezer bag until ready to eat, or proceed to the next step to dip in chocolate.
Chocolate Dipped Bars (optional)
- Fill a short large-mouth glass with the chocolate chips and coconut oil. Place in the microwave for 30 seconds on high. Remove the glass and stir, and return to microwave to microwave for 15 seconds increments until the chocolate is fully melted, stirring each time.Note: You will not use a full cup of chocolate chips on the bars but 1 cup of chocolate along with using a short wide-mouth glass will allow you to have deep enough melted chocolate to dip the bars. If you want to spoon the chocolate over the bars, you can use ½ cup of chocolate chips + ½ tablespoon coconut oil in a regular bowl.
- Once the chocolate is melted, remove the bars from the freezer. Line a sheet pan with parchment paper. Begin dipping the bars, holding the bars upside down to allow excess chocolate to drain off and then placing the bars flat side down on the parchment paper lined pan.
- Once all the bars have been dipped. Place the sheet pan back into the freezer and allow the chocolate to harden for 15 minutes before enjoying.
- Finished bars can be wrapped individually or stored together in a resealable freezer bag in the freezer for up to 1 month.
Notes
- Nutrition information calculated without chocolate coating.
- Scroll up to see possible ingredient substitutions, notes on protein powders, and information on how to make this recipe vegan, dairy-free or nut-free.
Nicole says
So creamy and delicious!