Protein Ice Cream Bars

What do iced lattes and ice cream sandwiches have in common? They are both a favorite summertime treat! Iced lattes are a popular choice during the hot summer months, offering a refreshing boost of energy. Many people enjoy their smooth, creamy texture and rich coffee flavor as a cooling afternoon pick-me-up. However, caffeine is not considered optimal when following the AIP diet, as it may stimulate the immune system and impact adrenal balance. 

To combine the delicious flavors of iced lattes and ice cream bars, I transformed these beloved treats into a nourishing protein ice cream bar for a delicious and functional dessert. Traditional ice cream sandwiches often contain gluten, dairy, refined sugar, and additives that do not support optimal health. These homemade gluten free ice cream bars are a nourishing alternative. They are rich in protein, free of dairy, and crafted with real, nutrient-dense ingredients to support your wellness goals.

Gluten Free Cookie Crust

The gluten free cookie crust for these gluten free ice cream bars is made using tigernut flour, dried apricots, cacao powder, and pure stevia leaf. Tigernut flour is a nutrient-dense, grain-free flour made from tubers rather than nuts. It is rich in prebiotic fiber, which supports healthy gut bacteria. It is also high in resistant starch, helping you feel full longer and supporting blood sugar balance.

Apricots are rich in beta-carotene, vitamin C, potassium, and fiber, supporting healthy digestion, immune function, and radiant skin. The addition of cacao powder creates a rich, chocolatey crust without processed sugars or dairy. Stevia leaf is used for added sweetness without spiking blood sugar levels. This combination creates a wholesome crust that is easy to digest and deeply satisfying.

Protein Ice Cream

The star of these protein ice cream bars is the mocha latte ice cream filling. This creamy, dairy free ice cream is made with full-fat coconut milk, Mocha Latte Paleo Protein, and crunchy cocoa nibs. Full-fat coconut milk provides healthy fats, lauric acid, and a smooth, rich texture.

Mocha Latte Paleo Protein is sourced from hydrolyzed grass-fed beef protein. It is free of dairy, soy, and gluten, making it an ideal protein source for those with sensitivities. This protein supports muscle recovery, healthy blood sugar balance, and sustained energy levels. Cocoa nibs provide a satisfying crunch while delivering magnesium, fiber, and antioxidants.

Dairy Free Ice Cream Sandwich

These dairy free ice cream sandwiches are made entirely without dairy. The coconut milk replaces traditional cream, and coconut oil is used to create a rich chocolate ganache for dipping. Opting for dark chocolate instead of milk chocolate adds depth of flavor while remaining free of dairy and excess sugar.

This dessert is ideal for those following The Myers Way® or seeking a functional dessert that does not compromise gut health, immune balance, or overall wellness.

How To Make Protein Ice Cream Bars'

To make these protein ice cream bars, start by preparing the cookie crust. Line an 8 x 8 square baking pan with parchment paper. Place the soaked apricots, tigernut flour, cacao powder, stevia, and salt into a food processor. Pulse until the mixture sticks together. Press half of the crust mixture into the lined baking pan, ensuring an even layer.

With the remaining dough, form a ball and press it onto a piece of parchment paper. Roll it out and cut into an 8 x 8 square to create the top crust. Set aside. Using your baking dish as a measuring guide will help achieve an exact fit.

Next, prepare the mocha latte ice cream. Blend the full-fat coconut milk with two scoops of Mocha Latte Paleo Protein in a high-speed blender until combined. If using canned coconut milk, slightly warm it in a saucepan first to melt the coconut oil content for a smoother blend. Pour this mixture onto a baking sheet and freeze for about an hour. The ice cream base should become frozen yet soft enough to break into chunks. Transfer these chunks to a blender and blend for a few seconds until it becomes slushy. Stir in cocoa nibs and transfer to a loaf pan. Freeze for at least two hours or until nearly solid.

To assemble, scoop the mocha latte ice cream onto the bottom crust in the pan. Smooth it into an even layer. Place the top crust over the ice cream and press down gently, ensuring there are no gaps. Freeze for 2 to 3 hours until completely firm.

When ready to serve, lift the bars out using the parchment paper and cut into 10 rectangles. Return the bars to the freezer while you prepare the chocolate coating. Melt dark or semisweet chocolate and coconut oil together using a double boiler. Allow the ganache to come to room temperature before dipping the bars.

Dip each bar into the chocolate, ensuring a generous coating, or drizzle the chocolate overtop. Sprinkle with cocoa nibs for added texture and beauty. Return the bars to the freezer to set.

Enjoy these dairy free ice cream sandwiches as a way to nourish your body while enjoying the nostalgic flavors of summer. They prove that you can prioritise your health without sacrificing flavor or tradition.