Protein Ice Cream Bars

5 from 1 vote

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.

Prep Time10

Freezing Time6

Total Time6 10

Course: Dessert, Snack

Cuisine: American

Servings: bars

Calories: 328kcal

Author: Amanda McGillicuddy

Equipment

Blender
Sheet pan
6-count silicone ice cream bar mold
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, vegan 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.

- 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.

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.

Nutrition