Oreo Protein Ice Cream Bars (Low Carb High Protein Dessert)

This site contains affiliate links. I may earn a small commission, at no extra cost to you. Read my Full Affiliate Disclosure  

Creamy, lightly sweet, and studded with crunchy Oreo bits, these Oreo Protein Ice Cream Bars come together with no effort and freeze into a smooth treat that tastes far more indulgent than it actually is.

I created this recipe after testing several versions of protein-based frozen desserts that all missed the mark in one way or another.

Some were icy. Some were chalky.

A few tasted fine for the first bite and then fell apart into a weird frozen foam situation.

What I wanted was a true grab-and-go protein dessert. Something you could meal prep, stash in the freezer, and actually look forward to eating at the end of the day.

After a few rounds of tweaking protein ratios, liquid amounts, and freezing methods, these Oreo Protein Ice Cream Bars finally checked every box.

No popsicle molds?

If you dont have these yet, I recommend these silicon popsicle molds from amazon.

Why You Will Love This Recipe

• They taste like a real dessert, not a compromise
• Each bar is portion-controlled and freezer-friendly
• High protein for a frozen treat without heavy fats
• No baking, no cooking, and no special equipment required
• Smooth, creamy texture with just enough Oreo crunch
• Easy to customize for different protein powders or flavors
• Perfect for low calorie dessert meal prep during the week

These bars are designed for anyone following a low carb or macro-conscious lifestyle who still wants something sweet in the freezer.

While they are not strict keto due to the inclusion of Oreo Thins, they are low in fat, controlled in carbs,and clearly portioned so you always know what you’re getting.

Each bar delivers protein, minimal fat, and a satisfying frozen dessert experience without blowing your daily targets.

Ingredients You Need

Vanilla Whey/Casein Blend Protein Powder (60g)
A whey/casein blend is critical for texture here. Whey alone tends to freeze icy, while casein alone can become gummy. The blend gives you a creamy, stable base that sets without turning rock hard. Vanilla works best, but avoid strongly flavored powders unless you want them to dominate the Oreo flavor. Do not substitute collagen or plant protein; the texture will not work.

Zero Calorie Sweetener (5g)
Use a powdered or granulated zero calorie sweetener that dissolves easily. Erythritol blends or allulose-based sweeteners work well. Avoid liquid sweeteners, as they can throw off the consistency and make the mixture too loose before freezing.

Cold Water
Added slowly to create a runny icing consistency. This step is important. Too much water will lead to icy bars, while too little will make the mixture difficult to fold into the whipped topping. Add gradually and stop as soon as the texture loosens.

Fat Free Cool Whip (about 215g, frozen)
This is the backbone of the recipe. Fat free Cool Whip provides volume, creaminess, and structure without adding fat. It must be frozen before folding in. Do not substitute homemade whipped cream or regular Cool Whip. The fat content will change freezing behavior and calorie count significantly.

OREO Thins (4 cookies, crushed)
OREO Thins give you the flavor without overwhelming the base. Regular Oreos add too much bulk and sweetness. Crush them finely but not into dust. If you need a lower-carb option, you can substitute a keto chocolate sandwich cookie, but expect a slightly different crunch.

Step-by-Step Directions

1. Add the protein powder and zero calorie sweetener to a medium mixing bowl. Whisk until fully combined and no clumps remain.
2. Slowly add cold water, a little at a time, mixing continuously until the mixture reaches a runny icing consistency. It should flow easily off a spoon but still coat it lightly.
3. Remove the frozen fat free Cool Whip from the freezer. Gently fold it into the protein mixture using a spatula. Work slowly and carefully to avoid deflating the mixture. Overmixing here will lead to dense, icy bars.
4. Add the crushed Oreo Thins and fold just until evenly distributed. You want visible pieces throughout without breaking them down further.
5. Spoon the mixture evenly into ice cream bar molds. Tap the molds lightly on the counter to remove air pockets and smooth the tops. If you do not have bar molds, mini cupcake molds work well for smaller portions.
6. Place the molds in the freezer and freeze for at least 3 to 4 hours, or until fully firm to the touch.
7. Once frozen solid, remove the bars from the molds and enjoy immediately, or transfer them to a freezer-safe bag for storage.

Optional: For an extra Oreo hit, you can roll the frozen bars in additional crushed Oreo crumbs. Keep in mind this will increase calories and carbs and should be considered an occasional variation rather than the standard version.

Tips for Success

The biggest mistake people make with protein ice cream bars is rushing the mixing process. When I first tested these, I overmixed the Cool Whip and ended up with bars that froze too hard and melted unevenly. Gentle folding is non-negotiable here.

Make sure your Cool Whip is fully frozen before folding it in. Soft or thawed whipped topping will collapse and change the texture completely.

Add water slowly and stop early. You can always add more, but you cannot fix an overly thin base once it’s mixed.

Use proper molds if possible. Shallow molds freeze more evenly and make removal easier. If you use cupcake molds, expect a slightly softer center.

These bars melt faster than traditional ice cream due to their low fat content. Keep them frozen until the moment you’re ready to eat, and return extras to the freezer immediately.

Frequently Asked Questions

Are these Oreo Protein Ice Cream Bars keto?
They are low calorie and macro-friendly but not strict keto due to the Oreo Thins. For a keto version, substitute a keto sandwich cookie and verify your protein powder carb count.

How many net carbs are in each bar?
Net carbs depend on your protein powder and sweetener choice. On average, expect around 8 to 10 net carbs per bar without the optional Oreo coating.

Can I store these long-term in the freezer?
Yes. Once frozen, store the bars in a freezer-safe bag or container. They keep well for several weeks without noticeable texture loss.

Can I use a different protein powder?
A whey/casein blend is strongly recommended. Using whey only or plant protein will change the texture and may result in icy or crumbly bars.

If you love having reliable, freezer-friendly protein desserts on hand, this is one recipe worth saving. Join my email list to get tested low carb and keto-style dessert recipes delivered straight to your inbox so you never run out of smart sweet options.

More High Protein Dessert Ideas

• 

  Oreo Blended Overnight Protein Oats Cookie Dough

• 

  High Protein Oreo Mini Cheesecakes

• 

  Protein Cookies and Cream Oreo Ice Cream

• 

  High Protein Biscoff Cheesecake

• 

  Protein Oreo Cheesecake

• 

  High Protein Biscoff Cookie Dough (Low Carb Dessert You’ll Crave Daily)