snickers protein ice cream pops: the perfect summer treat
if you’re looking for a scrumptious and nutritious treat to beat the summer heat, look no further than these snickers protein ice cream pops.
they’re a creamy combination of thick coconut yogurt, rich peanut butter, and crunchy peanuts, all topped with a luscious chocolate drizzle.
not only are they delicious, but they’re also packed with protein, making them a perfect post-workout snack or a wholesome dessert.
taste and texture
these ice cream pops are a flavor explosion in every bite.
the base made from thick coconut yogurt and protein powder is creamy and smooth, with a hint of sweetness from the maple syrup.
the banana slice adds a fruity twist, while the peanut butter layer provides a salty-sweet contrast with a satisfying crunch from the chopped peanuts.
the chocolate drizzle on top is the cherry on the sundae, adding a rich touch that makes these pops taste like a healthier version of a snickers bar.
personally, i prefer to use unsweetened chocolate for the top but use whatever you like!
how to make snickers protein ice cream pops
making these ice cream pops is a breeze, and the end result is definitely worth the effort.
here’s a step-by-step guide to creating this delightful treat:
for the yogurt base:
- in a bowl, mix together 1 cup of thick coconut yogurt, 1/4 cup of protein powder (vanilla or chocolate flavor) and 2 tablespoons of maple syrup until smooth.
- line a baking sheet with parchment paper.
- using a small ice cream scoop or spoon, portion out the yogurt mixture onto the parchment paper, making small mounds.
- place a banana slice on top of each mound and insert a popsicle stick into the center of each one.
- freeze for at least 1 hour, or until firm.
for the peanut butter layer:
- in a bowl, mix 1/3 cup of runny peanut butter with 2 tablespoons of maple syrup until well combined.
- stir in 1/3 cup of roughly chopped peanuts.
- once the yogurt pops are frozen, spread the peanut butter mixture on top of each pop.
- return to the freezer for about 30 minutes to firm up.
for the chocolate drizzle:
- in a microwave-safe bowl, melt 3/4 cup of chocolate chips with 1 teaspoon of coconut oil in 30-second intervals, stirring in between until smooth.
- drizzle the melted chocolate over the frozen yogurt pops.
- freeze for a couple more hours, or until completely set.
substitution options
one of the best things about this recipe is its flexibility. if you have dietary restrictions or preferences, here are a few substitution ideas:
- dairy-free: use dairy-free protein powder and chocolate chips.
- nut-free: substitute the yogurt with a soy based one, peanut butter with sunflower seed butter and omit the chopped peanuts, or replace them with crunchy seeds like pumpkin or sunflower seeds.
- sugar-free: use a sugar-free maple syrup alternative and dark chocolate chips with no added sugar.
perfect for summer
these snickers protein ice cream pops are a perfect summer treat.
they’re cool, creamy, and satisfyingly sweet, making them a great way to cool down on a hot day.
plus, they’re packed with protein, so they provide lasting energy without the sugar crash.
how to store them
to keep your ice cream pops fresh, store them in an airtight container in the freezer. they should last for about 2-3 weeks, though we bet they’ll be gone long before that!
if you love Plant-Based Protein Snickers Ice Cream Pops, try these other recipes from my blog!
No Bake Yogurt Protein Cookies
Healthy Banana Date Chocolate Bites
Cookie Dough Protein Peanut Butter Cups
Healthy Vegan Lemon Raspberry Muffin Cookies
Vegan Chocolate Chip Cookies Stuffed with Caramel
No Bake Peanut Butter and Chocolate Chip Protein Cookies
Vegan Strawberry Cheesecake Ice Cream
No Bake Vegan Protein Glazed Donuts
Vegan Chocolate Chip Protein Banana Cake
Super Fudgy Vegan and Gluten Free Sweet Potato Brownies
Vegan No Bake Protein Carrot Cake Bites
are you going to make my Plant-Based Protein Snickers Ice Cream Pops?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
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Ingredients
Method
- in a bowl, mix together the coconut yogurt, protein powder, maple syrup, and peanut butter until smooth.
- line a baking sheet with parchment paper. using a small ice cream scoop or spoon, portion out the yogurt mixture onto the parchment paper, making small mounds.
- place a banana slice on top of each mound and insert a popsicle stick into the center of each one.
- freeze for at least 1 hour, or until firm. in a bowl, mix the runny peanut butter with the maple syrup until well combined. stir in the chopped peanuts.
- once the yogurt pops are frozen, spread the peanut butter mixture on top of each pop.
- return to the freezer for about 30 minutes to firm up. in a microwave-safe bowl, melt the chocolate chips with the coconut oil in 30-second intervals, stirring in between until smooth.
- drizzle the melted chocolate over the frozen yogurt pops. freeze for a couple more hours, or until completely set.
- in a microwave-safe bowl, melt the chocolate chips with the coconut oil in 30-second intervals, stirring in between until smooth.
- drizzle the melted chocolate over the frozen yogurt pops. freeze for a couple more hours, or until completely set.
- once fully frozen, store the ice cream pops in an airtight container in the freezer.
