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No-Churn High-Protein Greek Yogurt Ice Cream Bars

Creamy, scoopable no-churn high protein ice cream bars made with Greek yogurt, a gelatin stabilizer trick, and a crackable dark chocolate shell.

  • Total Time: 6 hours 20 minutes
  • Yield: 8 bars 1x

Ingredients

Scale
  • 2 cups (480g) plain nonfat or 2% Greek yogurt
  • 1/3 cup honey or light corn syrup
  • 1 scoop (about 30g) vanilla protein powder (whey or casein)
  • 1 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1 tsp vanilla extract
  • Pinch of fine salt
  • 2 tbsp creamy peanut butter, warmed (optional swirl)
  • 3/4 cup dark chocolate chips
  • 1 tbsp coconut oil

Instructions

  1. Line a 9×5-inch loaf pan with parchment, leaving overhang on the sides.
  2. Sprinkle gelatin over the cold water in a small bowl and let bloom 5 minutes, then microwave in 5-second bursts until just melted. Let cool slightly.
  3. In a large bowl, whisk together the yogurt, honey, protein powder, vanilla, and salt until completely smooth.
  4. Whisk 2 tablespoons of the yogurt mixture into the warm gelatin to temper it, then pour that back into the main bowl while whisking constantly until fully combined and lump-free.
  5. Pour the mixture into the prepared pan. If using peanut butter, drizzle it over the top and swirl with a knife.
  6. Freeze uncovered for 5-6 hours, or until fully firm.
  7. Lift the frozen block out using the parchment overhang and slice into 8 bars with a warm, dry knife.
  8. Melt the chocolate chips and coconut oil together in 20-second microwave bursts, stirring between each, until smooth.
  9. Dip or drizzle each bar with the chocolate shell — it will harden within seconds on contact with the frozen bars. Return to the freezer for 5-10 minutes to fully set.
  10. Store in an airtight container in the freezer for up to 3 weeks.

Notes

Use plain, unsweetened yogurt so you control the sweetness — flavored yogurt throws off the protein-to-sugar ratio. Full-fat Greek yogurt gives the softest texture if you’re not counting fat grams closely; nonfat works fine with the gelatin trick doing the heavy lifting. Bars are best in the first 2 weeks — after that, ice crystals slowly creep in even with the stabilizer, since this still isn’t churned like true ice cream.

  • Author: Ella Whitley
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes (5-6 hours freezing)
  • Method: No-churn / freezing
  • Cuisine: American