Protein Snickers Ice Cream Bites
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These high protein snickers ice cream bites are so satisfying, and super easy to make!
They’re gluten free, refined sugar free, and can even be made vegan friendly.
With a creamy vanilla ice cream filling, wrapped in a gooey caramel filling, and coated in a dark chocolate peanut butter crunch shell! Each bite is a mouthful of flavor and texture!
I love that they’re bite sized, making them easy to grab and satisfy that after lunch sweet tooth!
Why You’ll Love These Protein Snickers Ice Cream Bites
- They’re bite sized, making them a perfect portion controlled snack
- They’re gluten free & refined sugar free
- They’re high in protein, making them a great blood sugar balanced snack
- They’re made with just a handful of simple ingredients
- They can be made vegan, too!
Key Ingredients
- Cottage Cheese – blended until completely smooth, gives a thick, creamy, and protein packed ice cream base
- Almond butter – adds flavor and thick creaminess to the ice cream. Feel free to sub peanut butter
- Pure Maple Syrup – not to be confused with pancake syrup, which is made from high fructose corn syrup. Pure maple syrup is a natural sweetener that is lower glycemic index than white table sugar, it actually contains vitamins, too
- Vanilla Protein Powder – optional, but the same quantity adds even more protein without affecting the texture
- Collagen – also optional; adds gooeyness to the caramel coating. Collagen is rich in protein, glycine, and is great for hair, skin, nails, and the gut lining too
- Dark chocolate – I love Pascha brand organic 85% dark chocolate. I also like their 70% stevia sweetened dark chocolate to keep it lower sugar
- Peanuts – adds the classic crunch that a snickers provides. You can replace with crushed cashews, or even puffed quinoa to keep it nut free
How to Make Protein Snickers Ice Cream Bites
- Blend / Process your ice cream ingredients together until smooth, scraping the sides of your blender between pulses as needed
- Scoop into mini muffin silicone mold, or ice cube tray, and freeze until firm about 3-4 hours
- Whisk caramel ingredients together until smooth. If your peanut butter isn’t runny you can warm it with the coconut oil until drippy
- Dip each ice cream bite into the caramel with a fork, wipe away excess, and place on a plate lined with parchment paper
- Place back in the freezer at least 15 minutes, or until caramel is firm to the touch
- Melt chocolate with a pinch of coconut oil in 30 second intervals, stirring in between each round, until melted
- Stir in crushed nuts
- Dip caramel coated ice cream bites into the chocolate, then back onto parchment paper, and into the freezer at least 10 more minutes until firm to the touch
- Enjoy!
I love how easy it is to make this ice cream! Just add all of the filling ingredients to a blender, mix, and pour!
Variations for Dietary Preferences
- Cottage Cheese– You can replace with coconut cream to keep this vegan / dairy free. Just the thick part from the can; not the liquid
- Almond butter – can replace with peanut butter, cashew butter, sunbutter, or vanilla oat butter. If using cottage cheese you can replace the almond butter with coconut cream to add thickness in place of the nuts
- Vanilla protein powder – you can simply leave this out if you’d like
- Collagen – adds gooeyness to the caramel, but will taste fine without it as well
- Peanuts – can sub any crushed nuts or puffed quinoa to keep nut free
If you give these bite sized ice cream treats a try be sure to leave a comment below letting me know how liked them! Or tag me on social media so I can see your versions!
Protein Snickers Ice Cream Bites
Creamy vanilla ice cream, wrapped in a gooey caramel, all complimented in a crunchy dark chocolate shell! High protein, gluten free, and refined sugar free!
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Servings: 16
Ingredients
- 1 cup full fat cottage cheese **
- 1/4 cup creamy almond butter **
- 3 tbsp pure maple syrup
- 2 tbsp vanilla protein powder **
- 1 tsp vanilla extract
- Caramel Coating
- 1/3 cup creamy peanut butter *
- 2 tbsp coconut oil melted
- 2 tbsp collagen peptides **
- 3 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- Chocolate Coating
- 1 cup Dark Chocolate
- 1 tbsp coconut oil
- 3 tbsp crushed peanuts **
Instructions
- Blend / Process your ice cream ingredients together until smooth, scraping the sides of your blender between pulses as needed
- Scoop into mini muffin silicone mold, or ice cube tray, and freeze until firm about 3-4 hours
- Whisk caramel ingredients together until smooth. If your peanut butter isn’t runny you can warm it with the coconut oil until drippy
- Dip each ice cream bite into the caramel with a fork, wipe away excess, and place on a plate lined with parchment paper
- Place back in the freezer at least 15 minutes, or until caramel is firm to the touch
- Melt chocolate with a pinch of coconut oil in 30 second intervals, stirring in between each round, until melted
- Stir in crushed nuts
- Dip caramel coated ice cream bites into the chocolate, then back onto parchment paper, and into the freezer at least 10 more minutes until firm to the touch
- Enjoy!
Video
Notes
** indicates that I’ve listed substitutions in the post. Please scroll up a tad to the box labels “variations for dietary preferences”