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–+ servings
several protein ice cream bars on a white plate filled with ice with peanuts in the background

Vegan Protein Ice Cream Bars

Author Erin Dooner
Course Dessert
Cuisine American
Servings 8
Prep Time 20 minutes
Total Time 8 hours
These vegan protein ice cream bars have a creamy vanilla filling made with Greek-style coconut yogurt, cashew butter and plant-based protein powder, plus a crisp chocolate shell and salted peanuts. No ice cream maker needed.

Ingredients

For the bars:

  • 2 cups (480 grams) thick vegan Greek-style coconut yogurt see notes
  • 1/4 cup (80 grams) maple syrup
  • 1/3 cup (80 grams) natural peanut butter or sunflower seed butter for nut-free
  • 1/3 cup (35-40 grams) vegan vanilla plant-based protein powder
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1-3 teaspoons plant-based milk only if needed

For the coating:

  • 1 3/4 cups (298 grams) vegan semi-sweet chocolate chips or chopped chocolate
  • 1 tablespoon (14 grams) refined coconut oil  or unrefined if you don’t mind the taste
  • 3-4 tablespoons finely chopped roasted peanuts or sunflower seeds for nut-free

Instructions

Make the bars:

  • Place an eight-cavity silicone popsicle mold on a small tray or cutting board so it can be transferred to the freezer without bending.
  • Add the vegan Greek yogurt, maple syrup, peanut or sunflower seed butter, vegan protein powder, vanilla and salt to a high-powered blender or food processor. Blend until completely smooth, stopping to scrape down the sides as needed. Continue blending until the filling looks glossy and uniform.
    1/4 cup (80 grams) maple syrup, 1/3 cup (80 grams) natural peanut butter, 1/3 cup (35-40 grams) vegan vanilla plant-based protein powder, 1 tablespoon vanilla extract, 1/4 teaspoon salt, 2 cups (480 grams) thick vegan Greek-style coconut yogurt
  • Check the consistency. It should be thick and creamy but pourable, similar to thick pudding. If it is too thick to flow easily into the molds, blend in milk 1 teaspoon at a time. Avoid adding more than necessary.
    1-3 teaspoons plant-based milk
  • Divide the filling evenly among the eight cavities, using approximately 74–75 grams per cavity. Tap the tray firmly against the counter several times to release air pockets, then insert and straighten the popsicle sticks.
  • Freeze for at least 7 hours or overnight. The bars should feel completely solid before you attempt to unmold them.
  • If using a silicone mold, gently remove the bars without warming it. If using a hard plastic mold, you’ll likely need to run warm water around the outside for a few seconds, just until the bars loosen enough to release. Place them on a parchment-lined tray and return them to the freezer for 15–20 minutes.

Prepare the coating and dip:

  • Place the chocolate and 1 tablespoon of coconut oil in a shallow microwave-safe bowl. Microwave in short intervals, stirring thoroughly after each interval, until smooth. Add up to 1 addi8tional teaspoon of coconut oil if the coating is too thick to spoon easily.
    1 tablespoon (14 grams) refined coconut oil, 1 3/4 cups (298 grams) vegan semi-sweet chocolate chips or chopped chocolate
  • Let the coating cool slightly. It should remain fluid but shouldn’t be hot.
  • Keep all but one bar in the freezer. Hold the bar over the bowl and spoon chocolate over the back and sides. Coat the front last, then let the excess chocolate drip back into the bowl. You don’t need to coat the small area around the stick.
  • Immediately sprinkle the chopped peanuts or sunflower seeds over the front before the chocolate sets. Return the coated bar to the parchment-lined tray in the freezer and repeat with the remaining bars, working with one at a time.
    3-4 tablespoons finely chopped roasted peanuts
  • Freeze the coated bars for at least 20 minutes or until the chocolate is completely firm. Store the finished bars in an airtight freezer container for up to one month.
  • Let the bars sit at room temperature for 10–15 minutes for the creamiest texture. For a firmer, slightly icier texture, let them soften for only a few minutes.

Notes

  • This recipe was tested in a silicone mold with eight cavities measuring approximately 9 × 5 centimeters and holding about 95 grams each (but I only use about 72 grams per bar). A differently sized mold may change the yield and freezing time.
  • Instead of thick vegan Greek-style coconut yogurt, you could use regular vegan yogurt if you don't mind them being lighter and less rich (I've tried this). If you want the bars to have more protein, you can use high-protein soy yogurt or plant-based skyr-style yogurt. That'd add about 3 extra grams of protein per bar. I have not tried this, though, and the bars are likely to be less rich.
  • Protein powders differ in weight, sweetness and texture. One-third cup weighed between 35 and 40 grams with my different brands.
  • If you're vegan, gluten-free or nut-free, make sure you're using a compliant protein powder.
  • Use a standard flavored vanilla protein powder that blends smoothly. A minimally processed powder made almost entirely from whey produced a grainy filling and is not recommended.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 383.8kcalCarbohydrates: 41.7gProtein: 7.8gFat: 21.7gSaturated Fat: 10.1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3.7gCholesterol: 9.2mgSodium: 95.7mgPotassium: 243.9mgFiber: 1.1gSugar: 33.1gVitamin C: 7.5mgCalcium: 146.6mgIron: 0.3mgNet Carbs: 41
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