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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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