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Vegan Nut Butter Protein Ice Cream Bar

Need a yummy homemade popsicle with a little more refinement? This isn’t just a frozen smoothie; this is a non-dairy, gluten-free, high protein sweet snack for any occasion. On a hot day or a cool one, you can enjoy a nutty butter and vanilla cream swirl taste.

This is a protein ice-cream bar I‘ll definitely make again in the future and I’ll bet you will too!

Total prep time: 25 minutes + the time to freeze

Vegan Nut Butter Protein Ice Cream Bar

Ingredients:

The pecan nut butter mix:

  • 2 tablespoons pecan nut butter, raw organic
  • 2 tablespoons fresh organic pecans crushed into chunks
  • 1 scoop Warrior Blend vanilla protein powder
  • 1/2 cup apple cinnamon butter sauce (homemade with organic cinnamon & all spice)
  • 1 cup unsweetened coconut milk (vanilla flavor)
  • 1/2 cup unsweetened coconut greek yogurt (vanilla)
  • 1 teaspoon wheatgrass powder
  • 1 teaspoon vanilla beans

The coconut cream mix:

  • 1/2 cup unsweetened coconut milk (vanilla)
  • 1/2 cup unsweetened coconut greek yogurt (vanilla)
  • 1 teaspoon vanilla beans

The crunchy cookie crust:

  • 2–3 pieces of gluten-free crunchy cookies (I used maple cookies)

Directions:

homemade_vegan_ice_cream_picBlend together all the ingredients in the pecan nut butter mix, from the pecan nut butter to the first vanilla beans, until mostly smooth then set aside.

In a separate bowl, mix the coconut milk with coconut greek yogurt and vanilla beans until smooth.

Grab a popsicle mold and alternatively pour coconut cream mix and pecan nut butter mix in layers into the mold.

Crush the cookies and top each popsicle with a layer of crunchy cookie crumbles and place the mold in the freezer. Freeze overnight and enjoy it in the morning or as a post-workout cool-off snack! It’s always perfect for after those hot workout sessions!

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