Protein Chocolate Ice Cream Bars

When I was growing up in California, the ice cream man used to come around my block at 3pm every single day after the school bus had just dropped us off. The ice cream jingle would always lure us from our homework, cartoons or afternoon snack as we hurried out the door begging our parents for a dollar to get some ice cream (boy, were we easy to please!).

This worked most of the time, and unfortunately for my waistline, I became a serious ice cream addict. Some summers, this meant an ice cream bar at 3pm from the ice cream truck and a few scoops of ice cream after dinner.

That NEED for something ice cold and sweet in the afternoon and after dinner still persists until today. Most of the time I can get by it with a nice iced americano or black coffee. Other times, not so much. For those especially dire moments, I make these awesome protein chocolate ice cream bars. At 82 calories a pop, I can still have ice cream twice a day!

Ingredients (Makes 6 popsicles)

  • 1 package (~7.8oz) extra smooth silken tofu
  • 20g or 2.5 tbsp cocoa powder
  • 1.5 scoop (68g) Syntha-6 chocolate protein powder
  • 2.5 drops of liquid stevia to taste (I use Sweetleaf)
  • 60ml milk, soy milk or any liquid equivalent


  • Popsicle mold (6 pops)
  • Freezer
  • Blender


Step 1: Measure out your ingredients.


Step 2: Put everything in the blender and mix away!


Step 3: Pour your mixture into the popsicle mold and put your popsicle sticks inside.


Step 4: Freeze for at least six hours. Preferably overnight!


Step 5: Soak the mold in lukewarm water to release the popsicle and enjoy!



Nutrition & Macros per serving (Recipe makes 6 servings)

  • Calories: 82
  • Fat: 3 g
  • Carbs: 6.5 g
  • Protein: 8.6 g

Note: For most of my protein powder related recipes, I will be using Syntha-6 whey protein powder. Although I suggest that you get it, because frankly it tastes freakin’ amazing… I know that everyone has different protein requirements. So if you do use another protein brand, just keep in mind that the macros will change and maybe the taste and texture as well.


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