These dairy‑free Neapolitan ice cream bars are the perfect healthy twist on the nostalgic classic.

Each layer—chocolate, vanilla, and strawberry—is made with creamy coconut cream, naturally sweetened with pure maple syrup, and boosted with protein powder and nut butter for a rich, satisfying texture.

They’re gluten‑free, refined‑sugar‑free, and freezer‑friendly, making them a family‑approved dessert you can prep ahead for summer, cookouts, or after‑school treats.

The best part: no ice cream maker needed. Just blend, layer, freeze, slice, and (optionally) dip in chocolate for the most irresistible crunch.

Already know your favorite flavor!? If you’re a strawberry lover try my Homemade Strawberry Shortcake Ice Cream Bars. If you’re a vanilla lover then try my brownie dough vanilla ice cream sandwiches . And if you’re a true chocolate lover, then try my Cosmic Brownie Ice Cream Pops!

These healthy Neapolitan ice cream bars are a simple, no‑bake dessert made with three creamy layers: chocolate, vanilla, and strawberry. E

ach layer starts with coconut cream, pure maple syrup, and your favorite protein powder, plus nut butter for richness and a scoop of collagen for extra creaminess.

The chocolate layer uses hazelnut butter and chocolate protein for a Nutella‑like flavor.

The vanilla layer gets its classic taste from vanilla extract and cashew butter.

The strawberry layer is naturally pink thanks to freeze‑dried strawberry powder and strawberry protein—no artificial dyes needed.

Everything is blended smooth, layered into a loaf pan, and frozen between steps to create clean, distinct stripes.

Once fully frozen, the bars slice beautifully into squares, and you can add popsicle sticks for kid‑friendly ice cream bars.

For the ultimate finish, dip each bar in melted dark chocolate for a crunchy shell.

These bars are dairy‑free, gluten‑free, high‑protein, and naturally sweetened, making them a perfect freezer dessert for summer or anytime you want a nostalgic treat made healthier.

Why You’ll Love These Dairy‑Free Neapolitan Ice Cream Bars

• Three nostalgic flavors in one bite. Chocolate, vanilla, and strawberry—just like the classic ice cream.
• Dairy‑free + gluten‑free. Made with coconut cream and clean ingredients.
• High‑protein and satisfying. Protein powder + nut butter + collagen = creamy, filling layers.
• No ice cream maker required. Just blend, layer, and freeze.
• Kid‑approved and adult‑obsessed. Perfect for family treats, parties, or summer celebrations.
• Naturally sweetened. Maple syrup gives the perfect sweetness without refined sugar.
• Freezer‑friendly. Make a batch and enjoy all week long.
• Optional chocolate shell. Dip in dark chocolate for a crunchy, ice‑cream‑bar finish.

Key Ingredients

Chocolate layer
3/4 cup coconut cream (or 4% cottage cheese for high protein!)
2-3 tbsp pure maple syrup (I used 3 but I think I could scale back next time; they were plenty sweet)
3 tbsp chocolate protein powder
2 tbsp hazelnut butter
Vanilla layer
3/4 cup coconut cream
2-3 tbsp pure maple syrup
3 tbsp vanilla protein powder – use code colleenF10 to save
2 tbsp cashew butter
1 tsp vanilla extract
Strawberry layer
3/4 cup coconut cream
2 tbsp pure maple syrup
3 tbsp strawberry protein powder – use code colleenF 10 save
2 tbsp cashew butter
1 tbsp freeze dried strawberry powder

Process

For each layer blend ingredients together until smooth, scraping the sides as needed
Pour chocolate layer into 9×5 loaf tin lined with parchment paper
Allow to freeze at least 1 1/2 hours- it doesn’t have to be full firm; just not liquid still before spreading next layer
Repeat with vanilla layer and freeze 1.5 hours until at least soft
At this point you can place popsicle sticks so that when you slice you have 8 or 10 ice cream squares
Belsen strawberry ice cream ingredients and pour overtop
Freeze the full mixture for 4-5 hours until top layer is firm to the touch
Slice with a cold knife and wipe the knife with a paper towel in between each slice if you’d like to avoid any mixing of the layers while slicing
Optimally, dip in melted dark chocolate for a crunch, and freeze another 10 minutes
Store in an airtight container in the freezer

I love how easy it to just add all of the filling ingredients to a blender, mix, pour, and freeze!

FAQ

Can I make these bars higher in protein?

Yes! Swap the coconut cream in the chocolate layer for 4% cottage cheese for a thicker, higher‑protein base. You can also add an extra tablespoon of protein powder to any layer.

Can I make these ice cream bars fully nut‑free?

You can replace the nut butters with sunflower seed butter. You can also omit the nut butters. They add some creaminess, but taste wise these will be fine without them.

Do I have to freeze between layers?

Yes — freezing each layer for about 1.5 hours helps keep the colors clean and prevents the layers from mixing.

Can I skip the chocolate dip?

Absolutely. The bars are delicious on their own, but dipping them in melted dark chocolate adds a crunchy shell that makes them feel like store‑bought ice cream bars.

How do I store these ice cream bars?

Keep them in an airtight container in the freezer for up to 3 months. Let them sit at room temperature for 2–3 minutes before eating for the perfect texture.

Can I use different protein powders?

Yes — whey, plant‑based, or bone broth protein all work. Just note that plant‑based powders tend to thicken more, so you may need a splash of coconut milk if the mixture becomes too thick.

Dairy‑Free Neapolitan Ice Cream Bars (High‑Protein, No‑Bake, Gluten‑Free Treat)

Print Pin Rate

Servings:

Calories: 276kcal

Ingredients

Chocolate layer

3/4 cup coconut cream or 4% cottage cheese for high protein!
2-3 tbsp pure maple syrup I used 3 but I think I could scale back next time; they were plenty sweet
3 tbsp chocolate protein powder
2 tbsp hazelnut butter

Vanilla layer

3/4 cup coconut cream
2-3 tbsp pure maple syrup
3 tbsp vanilla protein powder
2 tbsp cashew butter
1 tsp vanilla extract

Strawberry layer

3/4 cup coconut cream
2 tbsp pure maple syrup
3 tbsp strawberry protein powder
2 tbsp cashew butter
1 tbsp freeze dried strawberry powder

Instructions

For each layer blend ingredients together until smooth, scraping the sides as needed
Pour chocolate layer into 9×5 loaf tin lined with parchment paper
Allow to freeze at least 1 1/2 hours- it doesn’t have to be full firm; just not liquid still before spreading next layer
Repeat with vanilla layer and freeze 1.5 hours until at least soft
At this point you can place popsicle sticks so that when you slice you have 8 or 10 ice cream squares
Belsen strawberry ice cream ingredients and pour overtop
Freeze the full mixture for 4-5 hours until top layer is firm to the touch
Slice with a cold knife and wipe the knife with a paper towel in between each slice if you’d like to avoid any mixing of the layers while slicing
Optimally, dip in melted dark chocolate for a crunch, and freeze another 10 minutes
Store in an airtight container in the freezer