66 Cal Strawberry Shortcake Protein Ice Cream Bars

Thank you so much for stopping by! There’s something incredibly nostalgic about strawberry shortcake ice cream bars. Maybe it’s the creamy center, the sweet strawberry swirls, or that signature crunchy topping. But what if I told you that you could enjoy all of that goodness—with a boost of protein and way fewer calories? Yes, these 66 Cal Strawberry Shortcake Protein Ice Cream Bars (just 94 calories if you include the crumb coating) are not only insanely delicious, but also supportive of your health goals. Light, creamy, fruity, and perfectly satisfying, they’re the kind of frozen treat you’ll want to keep on hand all summer long.

If you’re always on the hunt for recipes that fit your goals without sacrificing flavor, you’re in the right place. I’ve made it my mission to transform beloved classics into better-for-you creations you’ll actually want to make over and over. These bars are no exception.

A Lightened-Up Take on a Classic Favorite

Let’s talk about what these bars are. They’re homemade ice cream pops, layered with bright, juicy strawberries and creamy vanilla filling, then finished off with a cookie-strawberry crumble coating. They’re cold, satisfying, and feel like an indulgence—but they’re secretly packed with protein and made with ingredients you likely already have in your kitchen.

Unlike store-bought versions, which often contain high-fructose corn syrup, artificial dyes, and stabilizers, this recipe focuses on real strawberries, Greek yogurt, protein powder, and a touch of honey or maple syrup for natural sweetness. The crunch topping? It’s made from Golden Oreos (or sugar-free vanilla cookies if you’re watching carbs) blended with freeze-dried strawberries and a hint of melted coconut oil. The result is a textural dream that tastes like your childhood, reimagined in a macro-friendly package.

Reasons to Love This Recipe

There are plenty of reasons these ice cream bars deserve a permanent spot in your freezer:

• Each bar contains just 66 calories (or 94 with the crumble).
• You’ll get a protein boost from the Greek yogurt and protein powder—about 8 grams per bar.
• No ice cream machine is required.
• You can make them ahead and enjoy them whenever the craving hits.
• The ingredients are simple, flexible, and easy to find.
• The flavor and texture combo—cool, creamy, tangy, sweet, and crunchy—is completely addictive.

If you’re a fan of ice cream alternatives that don’t feel like sacrifices, you’ll also want to check out these other frozen treats: Homemade Soft Serve Ice Cream (No Churn) and DIY Chocolate Ice Cream Sprinkle Bowls.

How These Ice Cream Bars Taste

Imagine taking a bite into something cold and creamy, with a swirl of tangy-sweet strawberry and a soft vanilla center. Then comes the crumble: buttery, golden cookie pieces with a pop of tartness from freeze-dried berries. It’s got the perfect balance of flavors—sweet but not too sweet, rich but not heavy, and completely refreshing. These bars taste like summer vacation in handheld form.

Even better, they don’t have that artificial aftertaste you sometimes get from store-bought protein treats. The Greek yogurt lends a lovely tang that keeps the sweetness in check, while the protein powder adds body and subtle flavor, not chalkiness.

Health Benefits in Every Bite

These bars aren’t just a treat—they’re a smart snack:

• High protein: Perfect post-workout or as a midday pick-me-up.
• Low calorie: Just 66 to 94 calories, depending on your crumble coating choice.
• Low added sugar: Optional sweeteners let you control the sweetness level.
• Good-for-you fats: From coconut oil or butter in the coating.
• Gut-friendly: Thanks to probiotic-rich Greek yogurt.
• No artificial flavors or colors.

They also make a great addition to a balanced snack plan for those managing macros, trying to lose weight, or simply looking to include more functional desserts.

Ingredients

Here’s what you’ll need to make a batch of 6 to 8 bars:

For the Ice Cream Filling

• 1 cup strawberries (fresh or frozen, thawed if frozen)
• 1 teaspoon lemon juice
• 1 tablespoon maple syrup or honey (optional, based on your sweetness preference)
• 1 cup Cool Whip (light or sugar-free)
• ½ cup vanilla Greek yogurt
• 1 scoop vanilla or cheesecake-flavored protein powder

For the Shortcake Crumble Coating

• 6 Golden Oreos or sugar-free vanilla sandwich cookies
• ¼ cup freeze-dried strawberries
• 1 tablespoon melted coconut oil or butter

Essential Tools

You don’t need any fancy equipment to make these bars. Here’s what you’ll want to have on hand:

• Mixing bowls
• Silicone popsicle molds or ice cream bar molds
• Food processor or blender
• Spatula or spoon
• Popsicle sticks
• Freezer space

Ingredient Substitutions and Additions

This recipe is incredibly flexible, so you can switch things up based on your dietary needs and flavor preferences:

• Use plain Greek yogurt and add ½ teaspoon vanilla extract if you don’t have vanilla-flavored yogurt.
• Substitute strawberries with raspberries, blueberries, or even chopped peaches for a fun twist.
• Use whipped coconut cream instead of Cool Whip to make the bars dairy-free.
• Choose your favorite protein powder—vanilla, cheesecake, or even strawberry-flavored powders all work well.
• Add mix-ins like mini chocolate chips, chia seeds, or chopped nuts for more texture.
• For the coating, try crushed graham crackers or vanilla wafers if Oreos aren’t your thing.

Step-by-Step Instructions

Step 1: Prepare the Strawberry Mixture

In a small bowl, combine the strawberries, lemon juice, and sweetener. Use a fork to mash the berries slightly until they release their juices. Let this sit for 10 minutes. This process, known as maceration, enhances the natural sweetness and brings out a lovely syrupy texture.

Step 2: Mix the Ice Cream Base

In a larger bowl, combine the Cool Whip, Greek yogurt, and protein powder. Stir until well blended. Then fold in the mashed strawberries and their juices. The mixture should be smooth and slightly pink.

Step 3: Fill the Molds

Spoon the mixture into your popsicle molds, tapping them gently on the counter to remove air bubbles and level the surface. Insert a popsicle stick into each mold.

Freeze for at least 4 hours, or ideally overnight, until completely solid.

Step 4: Make the Crumble Coating

In a food processor, pulse the cookies and freeze-dried strawberries together until you get a coarse crumb. Add the melted coconut oil or butter and pulse again until the mixture sticks together slightly. Transfer the crumble to a shallow dish.

Step 5: Coat the Frozen Bars

Remove the bars from their molds and let them sit for 1 to 2 minutes to soften slightly. Then roll or press each bar into the crumble coating until fully covered.

Optional: Place the coated bars back in the freezer for 10 to 15 minutes to help the coating set completely.

What to Serve with These Bars

While they’re amazing on their own, you can elevate the experience by pairing them with:

• A cup of iced green tea or iced protein latte
• A drizzle of sugar-free chocolate syrup before freezing
• A side of fresh sliced strawberries and mint
• A small bowl of DIY Chocolate Ice Cream Sprinkle Bowls for dipping or double dessert fun

Tips for Success

• Use ripe strawberries for maximum flavor.
• Let the strawberry mixture sit long enough to release juices.
• Freeze the bars completely before coating.
• Let them sit for just a minute at room temp before rolling in the crumble—it makes all the difference.
• Store coated bars in a single layer or separated by parchment paper to avoid sticking.

Storage Tips

Once assembled, wrap each bar in parchment paper or plastic wrap and store them in an airtight container in the freezer. They’ll stay fresh for up to 2 weeks. Avoid refreezing if they’ve melted, as that may cause ice crystals to form.

Frequently Asked Questions

Can I use a different fruit?
Yes! Blueberries, raspberries, mango, or chopped peaches work well. For a southern-inspired spin, you could even try using canned fruit cocktail and give it a twist with this Cuppa Cuppa Cobbler Recipe inspiration.

What if I don’t have silicone molds?
You can use small paper cups or muffin tins lined with plastic wrap. Just insert a stick and freeze as normal.

Can I make them without protein powder?
Yes, just omit the powder and reduce the yogurt slightly to maintain texture. You’ll lose some protein, but the taste will still be delicious.

How can I make them dairy-free?
Swap in dairy-free yogurt and whipped coconut cream, and use a plant-based protein powder.

Do they melt quickly?
They’ll hold up for a few minutes outside the freezer, but they do soften faster than traditional store-bought pops. Enjoy them right away after removing from the freezer.

Final Thoughts

These 66 Cal Strawberry Shortcake Protein Ice Cream Bars are the perfect answer to summer cravings. Creamy, fruity, and satisfying, they feel like an indulgent dessert but deliver the benefits of a well-rounded snack. They’re simple enough to make in one bowl, customizable, and ideal for meal prep.

If you’ve been looking for a way to enjoy frozen treats while sticking to your goals, these bars are it. And once you try them, don’t stop there. Keep your freezer stocked with more creative treats like Homemade Soft Serve Ice Cream (No Churn) and DIY Chocolate Ice Cream Sprinkle Bowls. You’ll never run out of ways to stay cool, nourished, and satisfied.

Tried It? Share the Love

If you make these bars, I’d love to hear how they turned out. Share your creations on Pinterest, tag me with your photos, and let me know your favorite twist. Do you go classic with the crumble, or are you adding chocolate chips or nut butters?

Your feedback helps others enjoy these recipes even more!

Nutrition Information (per bar, without crumble):

• Calories: 66
• Protein: ~8g
• Carbohydrates: ~6g
• Fat: ~2g

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