If you love the creamy vanilla centre and crisp chocolate shell of a classic Klondike bar, this healthier, protein-packed version is about to become your new freezer favourite. These Klondike Copycat Ice Cream Protein Bars deliver that nostalgic ice-cream experience – with real ingredients, added protein, and none of the heaviness of traditional ice cream bars.
The magic of these bars is in the balance. A smooth, creamy vanilla “ice cream” centre is made using yogurt and protein powder for a light but satisfying texture. It freezes beautifully, staying scoopable rather than icy, while offering enough protein to keep you full and energised. It’s the kind of treat that feels indulgent but actually supports your health goals.
Unlike store-bought ice cream bars that rely on refined sugar and cream, these bars are naturally sweetened and made with simple ingredients you can feel good about. The protein helps slow digestion and prevent blood sugar spikes, making these bars ideal as a post-workout treat, afternoon snack, or healthy dessert.
The chocolate coating is where the nostalgia really comes alive. When melted dark chocolate mixed with a little coconut oil hits the frozen bars, it hardens instantly into that iconic snap. Crack through the shell to reveal the creamy centre inside – it’s the detail that makes these bars feel just as satisfying as the original.
These protein bars are also perfect for meal prep. You can make a batch ahead of time and store them in the freezer, ready whenever a craving hits. They are easy to customise too – swap vanilla for cookies-and-cream protein, add a swirl of peanut butter, or sprinkle sea salt into the chocolate coating for a fun twist.
If you are looking for a freezer treat that tastes like a classic ice cream bar but fits into a balanced lifestyle, these Klondike Copycat Ice Cream Protein Bars are a must-try.
Klondike Copycat Ice Cream Protein Bars
Ingredients
Ice Cream Layer
- 1 1/2 cups thick Greek-style yogurt
- 1/2 cup vanilla protein powder
- 2-3 tablespoons honey or maple syrup (to taste)
- 1 teaspoon vanilla extract
Chocolate Shell
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Toppings Optional
- Chopped nuts
- Flaky salt
Instructions
Ice Cream Layer
- Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.In a bowl, mix yogurt, protein powder, sweetener and vanilla until smooth.Spread mixture evenly into the prepared tin. Freeze for 2–3 hours until firm.Remove from freezer and slice into 8 bars.
Chocolate Shell
- Place chocolate chips and coconut oil in a 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.Once the chocolate is melted, working quickly, 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. Sprinkle with flaky salt or chopped nuts if desired,then chill until chocolate has set.Store in freezer for up to 3 months.Let sit 2–3 minutes before eating for best texture.
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