Greek Yogurt Ice Cream Bars are a high-protein frozen treat with a 1 ingredient filling dipped in rich chocolate. Customize with any yogurt flavor and toppings you love, then snack healthy and happy!

2 Greek yogurt ice cream bars on a plate, one showing texture inside.

Why You’ll Love This Recipe

I love using Greek yogurt in recipes because it adds protein, and these Greek yogurt ice cream bars will surprise you with 11 grams of it! Best part is you can make the filling any flavor by swapping just 1 ingredient – Greek yogurt.

There’s no popsicle mold needed and prep takes just 5 minutes before freezing and another 5 minutes after. I adore the simplicity!

I tested this Greek yogurt ice cream bar recipe with 0%, 2%, and 3.5% vanilla Greek yogurt. Of course the higher fat percentage gives a more creamy texture, but the non-fat and low fat ones were pretty decent as well.

Earlier this year I re-tested my 2 ingredient homemade popsicles, but these frozen Greek yogurt bars are for when you’re craving something creamy with a snap of chocolate and a little extra protein.

Ingredients for Greek Yogurt Ice Cream Bars

Less than 5 ingredients needed to make this no bake dessert. Completely customizable and super easy to make!

Vanilla Greek yogurt, salted roasted pistachios, dark chocolate, coconut oil.

Greek yogurt: I use organic Olympic 3.5% Greek vanilla yogurt, but use whichever yogurt you love the taste of. I was surprised to learn 2% yogurt has 2 times less fat but 1.5 times more sugar than 3.5%, so it’s smart to read the labels. Try blueberry, key lime, strawberry banana, any flavor works!
Dark chocolate bars: You’ll need 2 3.5 ounce bars, but I only melted about 1.5 bars. I like 70% dark chocolate because it has less sugar and a bolder, more intense flavor. Feel free to use milk chocolate or just use chocolate chips.
Coconut oil: Just a little helps thin the melted chocolate so it coats the bars smoothly and not so thick.
Pistachios: I got the roasted and lightly salted pistachios and chopped them for a crunchy, salty-sweet topping. I’ve also listed lots of other topping ideas below.

Fresh Fruit

Add about 1/2 cup of chopped bananas, strawberries, blueberries, raspberries, mango, even peaches to the Greek yogurt before shaping the bars. Adds color, little bursts of texture, and natural sweetness to this already healthy dessert.

How to Make Greek Yogurt Ice Cream Bars

Here’s how to make 4 Greek yogurt frozen bars. Make more if your freezer has space!

Form the bars: Scoop about 1/3 cup Greek yogurt per bar and spread into circles on a parchment-lined baking sheet. Stick a popsicle stick in each and freeze for 2-3 hours.
Prep the dipping station: Just before yogurt is frozen, melt the chocolate and coconut oil in the microwave in 1-minute bursts until smooth. Meanwhile, spread chopped pistachios on a plate.
Coat the bars: Quickly spoon melted chocolate over one side of a frozen bar, covering the edges, and sprinkle pistachios on top. Flip it over and coat the other side, then place it back on the lined baking sheet. Repeat with the remaining yogurt bars.

Tips for Best Results

Add chocolate shell fast: Make sure your dipping station is ready and work fast. Melted chocolate sets as soon as it hits frozen yogurt, plus on hot summer days yogurt can start melting quickly!
Instead of popsicle sticks: If in a pinch, use cake pop sticks, broken in half wooden chopsticks, or even wooden spoons.
Using regular yogurt: It’s more runny and has less protein so I think it would spread too much. I would only use it if I thickened the yogurt with peanut butter powder or a plant-based protein powder.
To reduce sugar: Use plain Greek yogurt and sweeten it yourself with your favorite natural sweeteners, my top picks are maple syrup and honey. Or, grab a sugar-free yogurt if you can find a natural variety you like. For the chocolate, Lily’s sugar free chocolate chips are a great swap.

4 stacked on top of each other Greek yogurt ice cream bars garnished with pistachios.

Variations

Higher in protein: Add a bit of protein powder or PB powder, similar to my protein frozen yogurt bars.
Coating: Skip the chocolate coating and coat frozen Greek yogurt in pulverized freeze-dried fruit, toasted chopped nuts like almonds or peanuts, cookie crumbs, crushed graham crackers, shredded coconut, crushed cereal, or a dusting of cocoa powder or cinnamon sugar.
Homemade chocolate shell: Combine 1/2 cup melted coconut oil with 1/2 cup cacao powder and 3 tablespoons maple syrup.
Greek yogurt frozen bars: Skip the popsicle sticks and they’ll be similar to my strawberry bark. You can still make 4 or scoop smaller circles and have more snack-sized yogurt bark.
Dairy free: Use a thick dairy free Greek-style yogurt. If it’s not sweetened, just add a drop of vanilla extract or your favorite dairy-free sweetener. For the coating, go with a dairy free chocolate, or omit and try one of the other toppings listed above.

How to Store

Freeze: Obviously you want to keep them in the freezer. I just tossed my bars in a Ziploc bag. They’ll last up to 2 months, but good luck not eating them all way before that.

More High Protein Frozen Desserts

2 Greek yogurt ice cream bars on a platter.

No ratings yet