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High Protein Chocolate Mint Ice Cream Bars

These High Protein Chocolate Mint Ice Cream Bars are a creative twist on classic summer treats, combining refreshing mint and rich chocolate while being packed with protein for a healthier indulgence.
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Prep Time 20 minutes
Total Time 8 hours
Servings: 10 bars
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup pitted Medjool Dates (about 8) Opt for fresh, soft Medjool dates for the best texture and sweetness.
  • 1 can full-fat coconut milk Look for quality brands without additives for a creamy finish.
  • 1 tsp vanilla extract Pure vanilla extract will enhance the flavor beautifully.
  • 1 tsp peppermint flavoring Make sure to use peppermint, rather than spearmint, for that classic taste.
  • 1/4 cup mint chocolate protein Choose your favorite brand—look for one low in sugar and high in protein.
  • 1 Tbsp cocoa powder Unsweetened cocoa is preferred for a rich chocolate flavor.
  • pinch salt Helps enhance all the flavors in the recipe.
  • 1 1/4 cup dark chocolate chips Use high-quality dark chocolate, ideally with at least 70% cacao for a deeper flavor.
  • 1 Tbsp coconut oil This will help the chocolate coating melt smoothly and set perfectly.

Method
 

Preparation
  1. Prepare the molds: Place your popsicle molds on a baking sheet, making it easier to move them into the freezer later.
  2. Blend the filling: In a blender, combine the dates, coconut milk, vanilla extract, peppermint flavoring, protein powder, cocoa powder, and salt. Blend until smooth and creamy—not a single chunk should remain.
  3. Chef’s Tip: If your dates are a bit dry, soak them in warm water for about 10 minutes before blending for better texture.
  4. Fill the molds: Carefully insert the popsicle sticks into the molds, then pour the filling into each mold. Give the molds a gentle tap on the counter to release any air bubbles.
  5. Freeze: Cover the molds with plastic wrap and freeze overnight—or at least for 6 hours. You’ll know they’re ready when they feel solid to the touch.
  6. Melt the coating: In a saucepan, melt the dark chocolate chips and coconut oil over low heat, stirring constantly until completely smooth. Remove from heat and let cool slightly.
  7. Dip the bars: Once frozen, carefully remove the bars from the molds. Dip each bar into the melted chocolate mixture, ensuring they’re fully coated.
  8. Set and store: Hold each bar over the saucepan to let excess chocolate drip off, then place it back on the baking sheet. Allow the chocolate to set at room temperature, then transfer to an airtight baggie and store in the freezer for up to a month.

Notes

These bars can hold their own, but if you'd like to create a more elaborate dessert experience, serve them alongside fresh berries or a drizzle of homemade chocolate sauce. They also make for an impressive treat at summer barbecues or birthday parties, where you can even set up a topping station with crushed nuts or sprinkles for extra fun!