There is something irresistible about biting through a crisp chocolate coating into a creamy, cold vanilla ice cream centre. These Klondike-inspired Ice Cream Protein Bars bring that nostalgic ice cream-shop feeling right into your kitchen – with a nourishing Blended Bites twist.

Instead of traditional ice cream, we are making a simple banana nice cream using frozen bananas, protein powder, vanilla and a little sweetener. Once the creamy mixture is frozen into bars, each one is dipped in melted chocolate to create that delicious chocolate shell.

The result? A refreshing, chocolate-coated frozen treat that tastes indulgent while adding a little goodness to your day.

At Blended Bites, we believe in Addition Eating – adding nourishing ingredients to the foods we enjoy, rather than feeling we need to give up our favourite treats. These bars are a lovely example: familiar dessert flavours, simple ingredients and a protein boost in every bite.

What Is Banana Nice Cream?

Nice cream is a simple frozen dessert made by blending frozen bananas until they become smooth and creamy. When bananas are frozen and blended, they develop a soft-serve-like texture that makes them a wonderful base for homemade frozen treats. Their natural sweetness means you may only need a small amount of extra sweetener, depending on how ripe your bananas were before freezing and how sweet you like your desserts.

For this recipe, vanilla protein powder helps thicken the nice cream and adds protein, while vanilla extract gives the centre that classic ice cream flavour. A little milk can help the blender along, but add it slowly so the mixture stays thick enough to freeze into bars.

Why Add Protein?

Protein is an important nutrient for the growth and repair of body tissues and helps maintain muscle. Including protein in snacks and desserts can also help make them more satisfying. Here, protein powder adds a boost to the banana-based ice cream centre. The amount of protein in each bar will depend on the protein powder you use and how many bars you make.

These bars are not about making dessert something you have to earn. They are about finding enjoyable ways to include nourishing ingredients in foods you already love.

The Secret To A Creamy Centre And Crisp Shell

The key to these bars is getting the nice cream mixture thick before freezing. Use frozen banana pieces and blend until smooth, scraping down the sides as needed. If you add too much liquid, the mixture can become difficult to shape and may freeze more icy than creamy. Once blended, spread the nice cream into a lined loaf pan or rectangular container. Freeze until firm enough to cut into bars. You can also use a silicone bar mould for a neat shape.

For the chocolate coating, melt chocolate with a little coconut oil. The coconut oil helps thin the chocolate, making it easier to dip the frozen bars and creating a smooth, crisp shell. Work with one bar at a time and keep the remaining bars in the freezer. The cold centre helps the chocolate set quickly, giving you that satisfying snap when you bite in.

Blended Bites Tips And Variations

Choose ripe bananas: Ripe bananas have a naturally sweeter flavour, so you may need less added sweetener.

Make them extra creamy: Use a small splash of milk or coconut milk only if needed to blend. Too much liquid can make the bars softer.

Change the flavour: Add a little cinnamon, almond extract or a spoonful of peanut butter to the nice cream mixture.

Choose your chocolate: Dark chocolate creates a rich contrast to the sweet vanilla centre, while milk chocolate gives a more classic ice cream-bar flavour.

Add a little crunch: Sprinkle chopped nuts or toasted coconut over the chocolate coating before it sets.

A Frozen Treat Worth Keeping In The Freezer

These Klondike-inspired Ice Cream Protein Bars are simple, delicious and fun to make. With their creamy banana nice cream centre and crisp chocolate coating, they are a refreshing dessert for warm afternoons, a sweet after-dinner treat or a little frozen snack whenever the craving strikes. Make a batch, freeze them for later and enjoy the best of both worlds: a chocolatey ice cream treat with a little added nourishment. 🤎

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Klondike-Inspired Ice Cream Protein Bars

These Klondike-inspired Ice Cream Protein Bars feature creamy banana nice cream made with vanilla protein powder, vanilla extract and a touch of sweetener, all wrapped in a crisp chocolate coating. An easy no-bake frozen dessert with a delicious protein boost. 🍦🍌

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword banana ice cream protein bars, healthy ice cream protein bar recipe, healthy ice cream protein bars, ice cream protein bar recipe, ice cream protein bars, klondike inspired ice cream protein bars

Servings 6

Ingredients

Banana Nice Cream

• 3 ripe bananas, peeled, sliced and frozen
• 1 scoop vanilla protein powder
• 1-2 tablespoons maple syrup or honey, to taste
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk or dairy-free milk, as needed

Chocolate Coating

• 1 cup dark or milk chocolate chips or chopped chocolate
• 1 tablespoon coconut oil

Instructions

• Place the frozen banana pieces, protein powder, vanilla and sweetener in a food processor or high-powered blender. Blend until smooth and creamy, scraping down the sides as needed.

  Adjust the texture: Add milk a tablespoon at a time only if needed to help the mixture blend. Keep it thick.

  Line a small loaf pan or rectangular container with baking paper. Spread the nice cream evenly into the pan, about 1/2 - 3/4 inch thick. Or use a silicon popsicle or bar mold.

  Freeze for 4–6 hours, or until completely firm.

  Lift the frozen slab from the pan and cut into six bars. Return them to the freezer while you prepare the chocolate. 

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Remove the bars and after checking they are firm and set, remove from pan using the parchment paper handles and cut into 6 bars or pop out of molds.

  Working quickly, using two forks, dip one bar at a time into the bowl of melted chocolate until it is fully coated. Lift the bar from the bowl of chocolate and let any excess drip off, then place it onto a tray lined with baking paper. Repeat with the remaining bars.

  Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 

  Return the bars to the freezer until the chocolate coating is firm. Allow to soften for a few minutes before serving.

  Notes

  Use very ripe bananas for the sweetest flavour.

  Add liquid sparingly; too much can make the nice cream difficult to shape.

  If the chocolate begins to thicken while dipping, gently warm it again.

  Store them ready to enjoy: Keep the bars in an airtight container in the freezer forup to one month for best quality. Let one sit at room temperature for a few minutes before eating for a softer centre.

  For a dairy-free version,use plant-based protein powder, dairy-free milk and dairy-free chocolate.

  Protein content varies according to the protein powder and chocolate used.  

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If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites