Dairy Free Cookie Dough Ice Cream Bars

These Dairy-Free Cookie Dough Ice Cream Bars are what I’ve been making on repeat all summer. A creamy coconut base gets layered with pockets of edible cookie dough, frozen onto a stick, and turned into the easiest grab-and-go treat in my freezer. They’ve got a protein boost built in, so you get the nostalgic ice cream truck feeling without the sugar crash that usually comes with it.

A plate with several creamy popsicles containing chocolate chips, one popsicle standing upright, with a bowl of chocolate chips in the background on a marble surface.

Friends, I’ve been wanting a freezer treat that wasn’t just plain ice cream for weeks now, and these bars are exactly what I had in mind. Between the heat and needing something that felt a little indulgent but still fit into how I eat day to day, I started testing a coconut milk base blended with protein powder, and it turned out just as creamy as I hoped.

The cookie dough part is what really makes these fun. Since it’s never going in the oven, I used almond flour instead of regular flour so there’s no concern about raw flour, and melted coconut oil in place of butter to keep everything dairy-free. Folding in mini chocolate chips at the end gives you that little bite of cookie dough in almost every piece.

What I love most is how customizable this recipe is. You can swap the mix-ins for whatever you’re craving, whether that’s crushed pretzels, sprinkles, or chopped nuts, and the base recipe stays exactly the same. Once you’ve got the process down, this becomes one of those staples you keep stocked in the freezer all summer long.

Overhead view of bowls and cups holding chocolate chips, almond flour, sweetener, coconut milk, red liquid, vanilla, and oil, plus wooden sticks and an empty popsicle mold on a beige countertop. — *To make these cookie dough bars, you’ll need lite coconut milk, maple syrup, vanilla extract, vanilla protein powder, almond flour, coconut oil, and mini chocolate chips.*

A spoon drips creamy white liquid over a clear container; surrounding are chocolate chips, almond flour, and bowls of oil and syrup, set on a countertop with popsicle molds nearby. — *To make these cookie dough bars, you’ll need lite coconut milk, maple syrup, vanilla extract, vanilla protein powder, almond flour, coconut oil, and mini chocolate chips.*

Lite Coconut Milk: This is the base of the bars and what gives them that creamy, ice cream-like texture once frozen. I use the lite canned version so the bars aren’t overly heavy or greasy.
Maple Syrup: A touch of maple syrup sweetens the coconut base naturally and also sweetens the cookie dough.
Vanilla Extract: Vanilla rounds out the flavor of the base and the cookie dough and gives it that classic ice cream taste.
Vanilla Protein Powder: This is what gives these bars their protein boost and helps them set up with a slightly denser, creamier texture.
Almond Flour: Almond flour keeps it gluten-free. Since this dough is never baked, there’s no risk with using raw flour here.
Coconut Oil: Melted coconut oil stands in for butter and helps bind the cookie dough together while keeping it dairy-free.
Mini Chocolate Chips: These are folded into the dough for that essential cookie dough bite in every popsicle.

A mixing bowl filled with chocolate chip cookie dough and a spoon. Surrounding the bowl are bowls of ingredients, a stack of wooden sticks, and a cup of liquid on a marble countertop. — Next, make the cookie dough. In a small bowl, mix together the almond flour, melted coconut oil, maple syrup, and vanilla extract until combined. Fold in the mini chocolate chips and mix again until they’re evenly distributed throughout the dough.

To make these bars, start with the coconut base. Add the coconut milk, maple syrup, vanilla extract, and protein powder to a small blender and blend until fully smooth, then set it aside.

Next, make the cookie dough. In a small bowl, mix together the almond flour, melted coconut oil, maple syrup, and vanilla extract until combined. Fold in the mini chocolate chips and mix again until they’re evenly distributed throughout the dough.

To assemble, add small dollops of the cookie dough into the bottom of each popsicle mold, then pour the coconut base mixture on top, filling each mold. Add the popsicle sticks and transfer the molds to the freezer. Let them freeze overnight, or until completely solid, before popping them out and enjoying.

Two white silicone molds with wooden sticks are filled with unbaked chocolate chip cookie dough. Surrounding the molds are chocolate chips, brown sugar, and a small bowl of vanilla extract on a tan surface. — *To assemble, add small dollops of the cookie dough into the bottom of each popsicle mold.*

Two white silicone molds filled with a creamy mixture and cookie dough chunks on a tan surface, ready to freeze as popsicles. A bowl of chocolate chips and small bowls of sauce are nearby. — *To assemble, add small dollops of the cookie dough into the bottom of each popsicle mold.*

Frequently Asked Questions

Can I make these ahead of time?

Yes, of course! They need to freeze overnight anyway. You can make a batch and keep them stored in the freezer for whenever a craving hits.

How long do these keep in the freezer?

Stored in an airtight container or freezer bag, these bars will keep well for up to 2 weeks.

Can I change up the mix-ins?

Crushed pretzels, sprinkles, chopped nuts, or a different mini chip all work well in the cookie dough layer.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!