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Snickerdoodle Ice Cream Crumble Protein Bars

Healthy Snickerdoodle ice cream bars are bursting with cinnamon, layered with sweet date caramel and topped with a buttery crumble. All wholesome ingredients and no ice cream machine needed. These protein-rich ice cream bars are the perfect, healthy dessert or snack!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, healthy protein ice cream bars, ice cream protein bar recipe, snickerdoodle ice cream bars recipe, snickerdoodle ice cream crumble protein bars
Servings 10

Ingredients

Ice Cream Layer

  • 3/4 cup cottage cheese
  • 3/4 cup thick Greek-style yogurt
  • 1/4 cup peanut butter
  • 1/4 cup protein or collagen peptides powder
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon cinnamon

Date Caramel

  • 1 cup dates, soaked 30 minutes and drained
  • 1/4 cup peanut butter
  • 1/4 cup thick Greek-style yogurt
  • 1 teaspoon vanilla extract

Cinnamon Crumble

  • 1 1/2 cup oat flour (oats blended to a flour) or almond flour
  • 1/3 cup coconut oil, firm
  • 1/4 cup honey or maple syrup
  • 1 tablespoon cinnamon

Instructions

  • Line an 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.

Ice Cream Layer

  • Add ice cream ingredients into a food processor and process until smooth and creamy.  Pour the ice cream mixture into a parchment-lined loaf pan. Freeze for maybe 30 minutes or until solid enough to spread the caramel layer on top.

Date Caramel

  • Place all ingredients in a food processor and process until smooth. A few bits of dates remaining is ok.
    Spread on top of the chilled ice cream layer.

Cinnamon Crumble

  • Make sure the coconut oil is solid. Add all ingredients to a small bowl. Add the coconut oil as a solid (soft) chunk. If it seems too runny, place in fridge or freezer for a few minutes to harden. Use a fork to mix the ingredients together - you want a crumble texture with large chunks.
    Spoon the chunky crumble over the caramel layer. Press gently with a spoon so you submerge some of the chunks into the caramel.
    Freeze the ice cream for 1-2 hours or until the slab is firm enough to slice and cut into 10 bars or more smaller squares.
    Store in the fridge for up to 1 week or freezer for up to 3 months.
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