Imagine indulging in a decadent dessert that not only satisfies your sweet tooth but also supports your fitness goals. These High Protein Strawberry Shortcake Ice Cream Bars are the game-changing treat you've been dreaming of – a perfect blend of luscious strawberries, creamy Greek yogurt, and muscle-building protein that tastes like a cheat meal but acts like a nutritional powerhouse. Get ready to revolutionize your dessert experience with a recipe that proves healthy eating can be absolutely delicious!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 8 bars
Ingredients
- 2 cups strawberries, pureed
- 1 cup Greek yogurt
- 1/4 cup honey
- 1/2 cup almond flour
- 1/4 cup protein powder
- 1 tsp vanilla extract
Instructions
- Wash and hull the fresh strawberries, then puree them in a blender until smooth and consistent.
- In a large mixing bowl, combine Greek yogurt, pureed strawberries, honey, and vanilla extract. Whisk together until well blended and smooth.
- In a separate bowl, mix almond flour and protein powder, ensuring there are no lumps in the dry ingredients.
- Gradually fold the dry ingredient mixture into the strawberry-yogurt mixture, stirring carefully to create a homogeneous batter.
- Line a rectangular baking pan (8x8 inches) with parchment paper, allowing some overhang for easy removal.
- Pour the mixture into the prepared pan, spreading evenly with a spatula to create a smooth surface.
- Place the pan in the freezer for approximately 4-5 hours or until the mixture is completely frozen and firm.
- Once frozen, lift the parchment paper to remove the block of ice cream from the pan.
- Using a sharp knife, cut the frozen block into 8 equal rectangular bars.
- Optional: Roll the edges of the bars in crushed graham crackers or additional almond flour for extra texture.
- Store the bars in an airtight container in the freezer for up to one week.
Tips
- Ensure your strawberries are ripe and sweet for the best natural flavor profile.
- Use a blender with sharp blades to create a smooth strawberry puree without chunks.
- Whisk the wet ingredients thoroughly to prevent separation during freezing.
- Sift the protein powder and almond flour to eliminate potential lumps.
- Use parchment paper with slight overhang for easy removal of the frozen block.
- Allow sufficient freezing time (4-5 hours) for the perfect ice cream consistency.
- For a crunchier texture, consider rolling bars in crushed graham crackers or toasted coconut.
- Use a sharp, heated knife for clean, precise cuts when portioning the bars.
- Store in an airtight container to prevent freezer burn and maintain optimal texture.
- For variations, experiment with different protein powder flavors like vanilla or strawberry.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 10g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 5mg
