Ice Cream Bites – 5 Flavors (Gluten/Grain-Free, Protein-Packed)

Each bite has ~3g protein and is freezer-friendly! A serving is about 3-4 bites, so that’s 9-12g per serving

Looking for a cool treat that’s packed with flavor, protein, and easy ingredients? These no-churn Ice Cream Bites are perfect for summer snacks, post-lunch dessert, or even breakfast (we won’t tell!). With five flavor options—from classic cookie dough to peanut butter cup—there’s something for everyone.

Jump to a Flavor:

• Funfetti
• Cookie Dough
• Snickers
• Peanut Butter Cup
• Hazelnut Brownie

Funfetti

Ingredients:

• 2/3 cup cashew butter (or almond butter)
• 1/4 cup maple syrup
• 1.5 C full-fat coconut milk
• 1/2 tsp vanilla extract
• Dash almond extract (optional)
• 1/3 cup sprinkles (gluten-free/dye-free)
• 1/2 cup white chocolate chips (optional)

Instructions:

1. Mix all ingredients except sprinkles until smooth.
2. Fold in sprinkles.
3. Scoop into silicone molds and freeze until firm.
4. Optional: dip bottoms in melted white chocolate before freezing again.

Cookie Dough

Ingredients:

• 3/4 cup cashew butter
• 1/2 cup maple syrup
• 1.5 tbsp coconut milk
• 1 tsp vanilla
• Pinch salt
• 3/4 scoop vegan protein powder
• 1/2C chocolate chips, mini

Instructions:

1. Stir together all ingredients until base is smooth and creamy.
2. pour base into mini muffin molds
3. freeze to set

Snickers

Base:

• 1 1/3 cups thick coconut cream or yogurt
• 1/3C maple syrup
• 1/3 cup cashew butter
• 2 scoops vanilla protein (optional)
• 1 tsp vanilla extract

Caramel Layer:

• 1/4 cup maple syrup
• 1/4 cup chopped peanuts
• 1/4 cup full-fat coconut milk
• 1/4 cup coconut sugar
• Dash salt

Topping:

• Dark chocolate chips, mekted
• Refined coconut oil

Instructions:

1. Mix base and pour into molds.
2. Simmer caramel until thickened; cool, then spoon on top.
3. Freeze, then top with melted chocolate.

Peanut Butter Cup

Ingredients:

• 2/3 cup peanut butter
• 1/3C maple syrup
• 1.5 tbsp coconut milk
• 3/4 scoop vanilla protein powder
• Melted dark chocolate (for topping)

Instructions:

1. mix ice cream base ingredients until smooth in creamy, using a blender or electric mixer
2. pour into mini muffin molds
3. top with melted chocolate. Freeze to set

Hazelnut Brownie

Base:

• 1 cup toasted, skinned hazelnuts
• 2 cups full-fat coconut milk
• 3/4 cup coconut sugar or raw cane sugar
• 3 tbsp cocoa powder
• 1/4 cup chopped hazelnuts (topping)

Instructions:

1. Blend hazelnuts then mix base ingredients until smooth and creamy.
2. top with chopped hazelnuts.
3. 
   freeze to set

Let’s Be Friends!

If you try these, tag me on Instagram @stelleandcobakes—I love seeing your creations. Save this post so you can come back to your favorite flavor anytime.