Chocolate and Honey Greek Yogurt Ice Cream Bars

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These chocolate and honey Greek yogurt ice cream bars are the perfect summer snack or dessert! They’re made with high-protein, low-fat Greek yogurt, honey, and chocolate caramel LMNT electrolytes. Then, they’re drizzled or dipped in rich dark chocolate.


  • 3 cups of low-fat Greek yogurt or Skyr*
  • 1/2 cup honey
  • 2 packets chocolate caramel LMNT
  • Dark chocolate chips (for melting)


  1. Add yogurt, honey, and chocolate caramel LMNT to a food processor or high-powered blender and blend until smooth and creamy.
  2. Pour the mixture into the popsicle mold. Place the popsicle sticks in each slot and freeze for about 8 hours or until completely frozen.
  3. Once frozen, melt the dark chocolate chips.
  4. Line a pan with parchment paper, and pop the ice cream bars out of the popsicle mold.
  5. Drizzle the chocolate over the ice cream bars. You can also dip them in melted chocolate to completely coat them.
  6. The chocolate should start hardening immediately, and you can place the bars on the parchment paper lined pan.
  7. Once all the ice cream bars have chocolate drizzle or dips, place the pan in the freezer for about 30 minutes so the chocolate can completely harden.
  8. Enjoy! (They might get a little messy as they melt, so eat over a small plate or give them to kids to take outside!)
  9. If you love this recipe, please leave a review below!


  • The thicker the yogurt, the better. I like to use Fage total 0% fat or strained homemade yogurt for this recipe. The nutrition facts are calculated using 0% fat Greek yogurt.
  • You can add 2 scoops of protein powder before blending to increase the protein content.
  • Plain chocolate LMNT works excellently in this recipe, too.