Protein Pistachio Ice-Cream Cookie Dough Bars
About this Recipe
If you’ve been craving something sweet, cool, and satisfying — without diving headfirst into a sugar bomb — these bars are going to be your new favorite treat. They’re creamy, chewy, and have this magical “ice cream bar” vibe while secretly packing in some protein. Win-win, right? I whipped these up one afternoon when I wanted a no-bake dessert that still felt indulgent but left me feeling good after. Think pistachio-meets-cookie-dough, swirled into a frozen dream bar that’s light, creamy, and packed with texture. The best part? You only need a handful of simple ingredients and a little patience while they set in the freezer.
Why You’ll Love Protein Pistachio Ice-Cream Cookie Dough Bars
They taste like pistachio ice cream bars with a chewy cookie dough crust.
Made with better-for-you ingredients (hello, almond flour and protein powder!).
No baking, minimal cleanup, and perfect for warm weather.
Totally customizable — try swapping the nut butter or flavor extracts.
What You’ll Need for Protein Pistachio Ice-Cream Cookie Dough Bars
Here’s the dream team of ingredients — just bolding them to keep it simple and easy to follow:
Almond flour
Maple syrup
Vanilla extract
Salt
Mini chocolate chips
Whipped topping (use Cool Whip, Tru Whip, or Coco Whip)
Pistachio butter
Almond extract
Vanilla protein powder
How to Make Protein Pistachio Ice-Cream Cookie Dough Bars
Start with the cookie dough crust. Mix the almond flour, maple syrup, vanilla, and salt until a crumbly dough forms. Fold in the mini chocolate chips, press it into a loaf pan, and set it aside.
Make the filling. Whisk together the whipped topping, pistachio butter, vanilla protein powder, and almond extract until smooth.
Layer and freeze. Pour that dreamy pistachio mixture over the crust and smooth the top. Pop the whole thing in the freezer for at least two hours.
Slice and enjoy. Once frozen, remove from the pan, slice into bars, and enjoy your cool treat!
Tips & Storage
✨ Keep these bars stored in an airtight container in the freezer — they’re best enjoyed straight from there.
✨ Want to switch things up? Try cashew butter or peanut butter for a different spin.
✨ You can also experiment with flavored protein powders — just make sure they complement the pistachio.
These bars are like a little bite of creamy, nutty heaven with that nostalgic ice cream cookie dough bar texture. I love having a batch stashed in the freezer for when the sweet cravings hit — no baking, no guilt, all joy. 💚
Have you tried them? I’d love to hear your spin — tag me on Instagram or drop a comment below!
Protein Pistachio Ice-Cream Cookie Dough Bars
Ingredients
- 1 cup almond flour
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- Pinch salt
- 1/3 cup mini chocolate chips
- 1 9-oz container whipped topping
- 1/4 cup pistachio butter
- 1/4 tsp almond extract
- 1 1/2 scoops vanilla protein powder
Instructions
Line a 8 1/2 x 4 1/2 inch loaf pan with parchment paper.
Make the cookie dough crust. Add the almond flour, maple syrup, vanilla and salt to a small bowl. Use your hands to mix together until a crumbly dough forms. Add the chocolate chips and mix the chocolate chips into the dough. Pour the mixture into the loaf pan, then pack the dough down to form a crust.
Next, make the filling. Add the whipped topping, pistachio butter, protein powder and almond extract to a medium bowl. Whisk until well-combined and smooth.
Pour the mixture into the loaf pan over the crust and smooth out the top. Place the pan into the freezer for at least two hours.
Remove the pan from the freezer, remove the parchment paper and slice into 8 squares.
Notes
* To store, place the squares into an airtight container and keep in the freezer.
* For the whipped topping, you can use Cool Whip, Tru Whip or Coco Whip.
* This is the protein powder that I use--use code "CAITLIN" for 15% off.
