Healthier Cookie Dough Ice Cream Bars

 

If you're a fan of cookie dough ice cream, you're going to love these Healthy Cookie Dough Ice Cream Bars. They start with a soft peanut butter chocolate chip cookie dough base, are topped with a light and creamy whipped Greek yogurt layer, and finished with a crisp chocolate shell for the perfect bite. They're easy to make ahead, individually portioned, and perfect to keep in the freezer whenever you're craving something sweet. Each bar contains about 295 calories and 9 grams of protein, making them a satisfying dessert that strikes the perfect balance between indulgent and nourishing.

Healthier Cookie Dough Ice Cream Bars

Ingredients:

Cookie Dough Layer 

  • ¾ cup almond flour 

  • ⅓ cup salted creamy peanut butter 1

  • ½ tbsp maple syrup 1

  • ½ tbsp almond milk 

  • 2 tsp vanilla 

  • ¼ cup mini dark chocolate chips 

"Ice Cream" Layer

  • 1 cup full-fat plain Greek yogurt

  • 1 tbsp maple syrup

  • 1 tbsp creamy salted peanut butter

  • 2 tsps vanilla

  • Pinch of sea salt 

  • 2-3 tbsp mini chocolate chips (optional)

  • 1 cup whipped cream

Chocolate Coating

  • 2 tbsp mini chocolate chips

  • 1 tsp oil (coconut or avocado)

  • flaked sea salt


Instructions: 

  1. Make the cookie dough layer: whisk together peanut butter, maple syrup, almond milk and vanilla in a medium-sized bowl until combined. Then stir in the almond flour, keep mixing until a sticky dough forms. 

  2. Add chocolate chips to the dough and mix until they are evenly dispersed. Form the dough into a large ball and the press into the bottom (using your hands or the back of spoon or spatula) of a parchment-lined loaf pan. Press until you form an even layer. 

  3. Make the ice cream layer: Whisk together the Greek yogurt, maple syrup, peanut butter, vanilla and salt until completely smooth. Fold in the mini chocolate chips if using. Gently fold in the whipped cream until just combined—you want to keep as much air as possible. Spoon over the cookie dough layer and spread to form an even layer. 

  4. Combine the chocolate chips and oil in a small bowl and microwave in 30-second increments, stirring in between, until the chocolate is melted. Pour over the ice cream layer. Tilt and rotate the pan to help the chocolate spread. You can use the back of a spoon to gently spread any remaining chocolate. 

  5. Top with a generous sprinkle of flaked sea salt.

  6. Freeze for at least 4-6 hours. Then remove from the freezer and cut into 8 squares. These can be enjoyed directly from the freezer, but I like giving them a few minutes to soften a little bit more. Store extras in an airtight container in the freezer. 

 
RecipesApril DupeeDessert, Gluten-free