Dairy Free Cookie Dough Ice Cream Bars
These Dairy-Free Cookie Dough Ice Cream Bars are a creamy, protein-packed summer treat with pockets of edible cookie dough in every bite. They're easy to make ahead and perfect for keeping stocked in the freezer.
Servings 12 Bars
Calories 170kcal
Ingredients
- 1 Can Lite Coconut Milk
- 2 Tablespoons Maple Syrup
- 1 Teaspoon Vanilla Extract
- ⅓ Cup Vanilla Protein Powder
For the Cookie Dough:
- ¾ Cup almond flour
- 1 Tablespoon Coconut Oil melted and cooled
- 3 Tablespoons Maple Syrup
- 2 Teaspoons Vanilla Extract
- ½ Cup Mini Chocolate Chips
Instructions
- 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.
Video
Nutrition
Calories: 170kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 36mg | Potassium: 88mg | Fiber: 2g | Sugar: 9g | Vitamin A: 5IU | Calcium: 45mg | Iron: 1mg
