Protein Ice Cream Bars (Dairy-Free, Gluten-Free, Gut-Friendly Dessert)

Why You’ll Love This Functional Dessert

These dairy-free, gluten-free protein ice cream bars offer the perfect balance of healthy fats, clean protein, gut-friendly fiber, and antioxidant-rich chocolate. They’re great for a post-workout treat, a summer snack, or a feel-good dessert for guests—without compromising on flavor or health goals.

1. Wholesome Chocolate Cookie Crust

Made with tigernut flour (high in resistant starch for blood sugar balance), dried apricots (vitamin C, fiber, skin-glow nutrition), cacao powder (antioxidants), and stevia leaf (zero glycemic impact).

2. Creamy Mocha Protein Filling

The star is the mocha latte ice cream center made using full‑fat coconut milk and a scoop of Casa de Sante Low‑FODMAP Protein Powder, a gut-friendly, paleo‑ketogenic blend delivering ~20 g protein per serving

• Healthy fats from coconut milk (lauric acid, smooth texture)

• Clean protein isolate (pea + brown rice) designed for sensitive digestion

• Cocoa nibs for crunch, magnesium, fiber, and antioxidant support

3. Rich Chocolate Coating

Dip each bar in melted dark chocolate mixed with coconut oil for a silky, dairy-free ganache. Sprinkle extra cocoa nibs for added texture and beauty.

Health Highlights

• For mid-life hormone health & longevity: Balanced protein supports muscle maintenance and satiety

• Gut-friendly: Low‑FODMAP formula avoids common IBS triggers like lactose, soy, gluten, and artificial sweeteners

• Evidence‑first: Clean ingredients, simple good-for-you structure

Protein Ice Cream Bars Recipe

Course: Dessert
Servings: 8–10 bars
Prep Time: 20 minutes (active time)
Chill Time: ~4 hours (total freezing time)
Dietary: Gluten-Free, Grain-Free, Dairy-Free, Paleo-friendly (AIP-friendly with minor modifications)

Ingredients

For the Cookie Crust:

• 2 cups dried apricots, pitted (soak in warm water for 5–10 minutes to soften)

• 2½ cups tigernut flour

• 5–10 drops liquid stevia (to taste)

• ½ cup unsweetened cacao powder (or cocoa powder)

• 1/8 teaspoon sea salt

For the Mocha Protein Ice Cream:

• 3 cups full-fat coconut milk (two 13.5 oz cans)

• 2 scoops Casa de Sante Gut Friendly Protein Powder (Chocolate flavor) – whey isolate, low FODMAP certified

• 1 teaspoon decaffeinated instant coffee powder (optional, for mocha flavor)

• ¼ cup cacao nibs

For the Chocolate Dip:

• 6 ounces dairy-free semi-sweet or dark chocolate, chopped

• 2 tablespoons coconut oil

Toppings (optional):

• Additional cacao nibs to sprinkle on top

Directions

Make the Cookie Crust:

1. Line an 8×8 inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.

2. In a food processor, combine the soaked apricots (drained), tigernut flour, stevia drops, cacao powder, and salt. Blend until the mixture is crumbly but holds together when pressed (it should form a sticky dough).

3. Press half of this dough firmly and evenly into the bottom of the prepared pan to form the bottom crust layer.

4. With the remaining dough, form a ball and place it between two sheets of parchment paper. Roll it out to about a ¼-inch thickness. Cut or shape this rolled dough into an 8×8 inch square to form the top crust. (Tip: use the 8×8 pan as a guide to get the right size.) Set the top crust aside (you can chill it on a flat surface so it’s easier to handle later).

Prepare the Protein Ice Cream:
5. In a blender, add the coconut milk and Casa de Sante chocolate protein powder. Blend on high speed until completely smooth and the protein powder is fully incorporated. (If using canned coconut milk, you may warm it slightly beforehand so it blends without clumps of coconut cream. Warm just until liquefied, not hot.)
6. (Optional step) Blend in the decaf instant coffee powder for a mocha flavor, or skip this if you prefer just chocolate.
7. Pour the blended coconut milk mixture onto a rimmed baking sheet or shallow dish. Place it in the freezer for about 1 hour, or until the mixture is partially frozen (the edges will be solid but the center still soft).
8. Remove the slushy mixture from the freezer. Break or cut it into large chunks and transfer those back into the blender. Pulse or blend briefly until you achieve a thick, slushie-like consistency. Do not over-blend – you want it just creamy enough, but still very cold.
9. Stir in the ¼ cup of cacao nibs by hand. Then pour this mixture into a loaf pan or freezer-safe container. Cover and freeze for at least 2 more hours, or until it’s nearly solidified.

Assemble the Ice Cream Bars:
10. Once the ice cream is firm (it should be scoopable but not rock hard), take it out of the freezer. Working quickly, spoon or scoop the ice cream onto the bottom crust layer in your prepared 8×8 pan. Spread it evenly to cover the crust in a thick layer.
11. Gently place the pre-cut top crust over the ice cream layer. Press it down lightly so it adheres to the ice cream. Ensure there are no gaps between the top crust and the ice cream.
12. Cover the pan and return it to the freezer for 2–3 hours, or until the entire assembly is fully frozen and solid.

Slice and Coat with Chocolate:
13. Prepare a cutting board by laying a sheet of parchment on it (this prevents sticking). Lift the frozen assembled dessert out of the pan using the parchment overhangs and set it on the cutting board. Using a sharp knife, cut into 8 to 10 bar-shaped rectangles. For clean cuts, warm the knife blade in hot water and wipe dry between each slice.
14. Place the cut bars on a parchment-lined tray or plate and keep them in the freezer while you make the chocolate coating.
15. In a double boiler (or a heatproof bowl over a simmering pot of water), melt the chopped dark chocolate and coconut oil together. Stir until completely smooth and combined. Remove from heat and let the chocolate cool until it is no longer hot (it should be liquid and warm, but close to room temperature).
16. One by one, dip each frozen bar into the melted chocolate to coat. You can submerge the whole bar or just half of it, depending on how much chocolate coating you want. Allow excess chocolate to drip off, then place the bar back on the parchment. Alternatively, you can drizzle the chocolate over the bars for a decorative effect instead of fully coating them.
17. Immediately sprinkle a pinch of cacao nibs on the wet chocolate coating of each bar for a garnish and extra crunch. The chocolate will start to set quickly because the bars are cold.
18. Return the chocolate-dipped bars to the freezer for about 5–10 minutes to let the chocolate harden completely.

Serve:
19. Your protein ice cream bars are ready! When you’re ready to enjoy one, let it sit at room temperature for about 5 minutes to soften slightly. These bars are best eaten straight from the freezer (so the ice cream doesn’t melt). Enjoy the indulgent combination of chewy cookie, creamy mocha ice cream, and crisp chocolate shell. Store any extras in an airtight container in the freezer for up to 2 weeks (though we bet they won’t last that long!).

Each bar is a perfect guilt-free treat for hot afternoons, a post-workout snack to refuel, or a healthy dessert to share with friends and family. With wholesome ingredients and a smart balance of protein, fiber, and good fats, you can feel great about dessert tonight. Enjoy your Casa de Sante Protein Ice Cream Bars, and be sure to let me know how you like them! Here’s to nourishing your body and delighting your taste buds – cheers to healthy, happy indulging!

Ready to stock your pantry? Explore Casa de Sante’s Low‑FODMAP Protein Powders