Chocolate and Honey Greek Yogurt Ice Cream Bars
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.
- Prep Time: 10 minutes
- freeze time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 10 ice cream bars
- Category: Dessert
- Method: Freeze
- Cuisine: American
Ingredients
- 3 cups of low-fat Greek yogurt or Skyr*
- 1/2 cup honey
- 2 packets chocolate caramel LMNT
- Dark chocolate chips (for melting)
Instructions
- Add yogurt, honey, and chocolate caramel LMNT to a food processor or high-powered blender and blend until smooth and creamy.
- Pour the mixture into the popsicle mold. Place the popsicle sticks in each slot and freeze for about 8 hours or until completely frozen.
- Once frozen, melt the dark chocolate chips.
- Line a pan with parchment paper, and pop the ice cream bars out of the popsicle mold.
- Drizzle the chocolate over the ice cream bars. You can also dip them in melted chocolate to completely coat them.
- The chocolate should start hardening immediately, and you can place the bars on the parchment paper lined pan.
- 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.
- Enjoy! (They might get a little messy as they melt, so eat over a small plate or give them to kids to take outside!)
- If you love this recipe, please leave a review below!
Notes
- 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.
