Description

These Strawberry Shortcake Protein Ice Cream Bars are a dreamy, high-protein frozen treat with just 66 calories each (94 with crumble). Creamy vanilla and strawberry filling meets a nostalgic cookie-strawberry crumble coating—all without the need for an ice cream maker. Refreshing, satisfying, and perfect for staying on track without giving up dessert. You’ll want to keep these in your freezer all summer long!

Ingredients

Scale

For the Ice Cream Filling:

1 cup strawberries (fresh or frozen, thawed if frozen)
1 tsp lemon juice
1 tbsp maple syrup or honey (optional)
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 cookies
¼ cup freeze-dried strawberries
1 tbsp melted coconut oil or butter

Instructions

In a small bowl, mash strawberries with lemon juice and optional sweetener. Let sit for 10 minutes to macerate.
In a larger bowl, mix Cool Whip, Greek yogurt, and protein powder until smooth. Fold in mashed strawberries.
Spoon mixture into silicone popsicle molds. Tap to remove air bubbles, insert sticks, and freeze for at least 4 hours or overnight.
To make the crumble, pulse Oreos and freeze-dried strawberries in a food processor until crumbly. Add melted coconut oil or butter and pulse again. Pour into a shallow dish.
Remove frozen bars from molds and let sit 1–2 minutes. Roll each bar in the crumble coating.
Optional: Return coated bars to the freezer for 10–15 minutes to help the coating set.

Notes

Want to make it dairy-free? Swap in whipped coconut cream for Cool Whip and dairy-free yogurt.
Any flavor of protein powder works, but vanilla or cheesecake pairs best with strawberries.
Use raspberries, blueberries, or even chopped peaches to switch up the fruit base.
Store in an airtight container, with parchment between layers, for up to 2 weeks.
Bars taste best after a few minutes out of the freezer—perfect texture every time!