If you love cookie dough, brownies, and ice cream, these High Protein Cookie Dough Brownie Ice Cream Bars are about to become your new obsession.

They’re layered with fudgy no‑bake brownie dough, soft and chewy cookie dough, and a creamy cottage‑cheese‑based ice cream that packs a surprising protein boost.

Every bite is sweet, nostalgic, and perfectly satisfying — but made with simple, better‑for‑you ingredients.

These bars come together without an oven, freeze beautifully, and make the ultimate high‑protein treat for warm days, meal prep, or anytime you want a dessert that feels indulgent but fuels you too.

Last summer I made a Brownie Dough Ice Cream Cookie Sandwich, but the added cookie dough layer and the protein boost to the ice cream makes them next level!

Why You’ll Love These High Protein Cookie Dough Brownie Ice Cream Bars

• Three nostalgic layers in one bite. You get fudgy brownie dough, soft cookie dough, and creamy ice cream — all stacked together for the ultimate texture moment.
• High‑protein and secretly nutritious. Thanks to cottage cheese and protein powder, each bar delivers satisfying protein without sacrificing flavor.
• No baking required. Every layer mixes together in minutes, making this the perfect warm‑weather dessert or easy meal‑prep treat.
• Made with simple, wholesome ingredients. No refined sugar, no complicated steps — just pantry staples and freezer magic.
• Kid‑approved and adult‑obsessed. These bars taste indulgent but are balanced enough for an anytime sweet snack.
• Freezer‑friendly. Make a batch, slice, and enjoy all week long.

Ingredients

Brownie dough
3/4 cup almond flour
3 tbsp chocolate protein powder
2 tbsp cocoa powder
2 tbsp pure maple syrup
1 tbsp almond milk
Cookie dough layer
6 tbsp cashew butter
5 tbsp vanilla protein powder – my favorite is French Vanilla Bone Broth Protein from Just Ingredients. Super nourishing ingredients with nothing artificial added. You can also check out her clean ingredient 100% grass fed whey protein. You can use code colleenF10 to save site wide.
2 tbsp pure maple syrup
1/2 tsp vanilla extract
1/8 tsp almond extract
2 tbsp chocolate chips
1 tbsp dye free sprinkles
Ice Cream Filling
1 1/4 cup cottage cheese
1/4 cup pure maple syrup
1/4 cup vanilla protein powder
2 tbsp cashew butter
1 tsp vanilla extract

Process

Line a 9×5 loaf tin with parchment paper
Mix brownie dough ingredients together, then press down into the bottom of the loaf tin
Now place another place of parchment paper over top the brownie dough
Mix your cookie dough ingredients together until smooth, then fold in chocolate chips and sprinkles
Press that on top of the 2nd piece of parchment paper and flatten down
Place in the freezer
Make your ice cream by processing or blending everything together until smooth and creamy, scraping the sides as needed
Now, remove your loaf tin from the freezer and remove your piece of parchment paper with the cookie dough. It now has the shape it needs to be placed on top once ice cream if frozen. Set it aside in the freezer
Now that your brownie layer is exposed pour the ice cream overtop, and place in the freezer to fully harden, 3-4 hours
Once firm to the touch place your cookie dough on top
Slice into 10 squares (or smaller)
Allow to come to room temp 10min and enjoy!
Store in the freezer

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

FAQ

Can I use a different nut butter?

Yes — almond butter or peanut butter both work well. Just choose one with a smooth, drippy consistency so the dough mixes easily.

Can I make this recipe dairy‑free?

You can swap the cottage cheese for a dairy‑free yogurt alternative, but the texture will be softer and less ice‑cream‑like. Use a plant‑based protein powder for all layers.

What protein powder works best?

A whey‑casein blend or a plant‑based protein with a thicker texture works great. Very fine whey‑only powders may make the dough too sticky, so you may need to add a little extra almond flour or protein powder to adjust.

How long do these ice cream bars last in the freezer?

They stay fresh for up to 3 months when stored in an airtight container. Let them sit at room temp for about 10 minutes before eating for the perfect texture.

Can I skip one of the layers?

Absolutely. You can make just the cookie dough layer, just the brownie layer, or even swirl them together. The recipe is flexible.

Do I need a food processor for the ice cream?

A high‑speed blender or food processor both work. Just blend until completely smooth and creamy, scraping down the sides as needed.

Can I make these bars lower‑sugar?

Yes — replace the maple syrup with a liquid sugar‑free sweetener of choice. Just note that sweetness and texture may vary slightly.

Ingredients

Brownie dough

3/4 cup almond flour
3 tbsp chocolate protein powder
2 tbsp cocoa powder
2 tbsp pure maple syrup
1 tbsp almond milk

Cookie dough layer

6 tbsp cashew butter
5 tbsp vanilla protein powder
2 tbsp pure maple syrup
1/2 tsp vanilla extract
1/8 tsp almond extract
2 tbsp chocolate chips
1 tbsp dye free sprinkles

Ice Cream Filling

1 1/4 cup cottage cheese
1/4 cup pure maple syrup
1/4 cup vanilla protein powder
2 tbsp cashew butter
1 tsp vanilla extract

Instructions

Line a 9×5 loaf tin with parchment paper
Mix brownie dough ingredients together, then press down into the bottom of the loaf tin
Now place another place of parchment paper over top the brownie dough
Mix your cookie dough ingredients together until smooth, then fold in chocolate chips and sprinkles
Press that on top of the 2nd piece of parchment paper and flatten down
Place in the freezer
Make your ice cream by processing or blending everything together until smooth and creamy, scraping the sides as needed
Now, remove your loaf tin from the freezer and remove your piece of parchment paper with the cookie dough. It now has the shape it needs to be placed on top once ice cream if frozen. Set it aside in the freezer
Now that your brownie layer is exposed pour the ice cream overtop, and place in the freezer to fully harden, 3-4 hours
Once firm to the touch place your cookie dough on top
Slice into 10 squares (or smaller)
Allow to come to room temp 10min and enjoy!
Store in the freezer