Protein Chocolate Ice Cream Bars Copycat Klondike Bar
Serves 9
20 mins prep
360 mins Freezing Time
380 mins total
These Copycat Klondike Protein Ice Cream Bars are a better-for-you take on the nostalgic treat. Creamy, protein packed, and made without any artificial flavors or additives. They’re easy to make at home with simple, wholesome ingredients and taste just as indulgent as the original!
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Prepare your pan. Line an 8x8” square baking pan with parchment paper, leaving an overhang on all sides to make it easy to lift the bars out once frozen.
Mix the ice cream base. In a large mixing bowl, whisk together the skyr, coconut milk, vanilla protein powder, monk fruit sweetener, and vanilla extract until smooth and fully combined. Be sure there are no lumps of protein powder.
Transfer to the pan. Pour the mixture into the prepared pan and use a spatula to spread it into an even layer. Gently tap the pan on the counter to level it out.
Freeze until firm. Place the pan in the freezer on a level surface and freeze for at least 6 hours, preferably overnight, until completely solid.
Slice into bars. Once frozen, lift the block out of the pan using the parchment paper and place it on a cutting board. Use a sharp knife (run under hot water and dried) to slice into 9 even bars.
Melt the chocolate coating. In a microwave-safe bowl or using a double boiler, melt the dark chocolate with coconut oil until smooth and glossy. Let it cool slightly before dipping.
Add the crushed cereal. Add crushed chocolate cereal to the chocolate mixture stirring gently to combine.
Dip and top the bars. Working quickly, dip each frozen bar into the melted chocolate mixture, letting any excess drip off. Place the bars on a parchment-lined tray.
Freeze to set the coating. Return the bars to the freezer for 10–15 minutes, or until the chocolate has fully hardened.
Serve and store. Let the bars sit at room temperature for 3–5 minutes before serving for the best texture. Store any leftovers in an airtight container or freezer bag in the freezer for up to 2 weeks.
