This healthy ice cream sandwich has all the flavors of a classic frozen treat, but with more protein and less sugar. The creamy, high protein filling freezes into the perfect texture while the chocolate crackers soften just like a traditional ice cream sandwich. They’re easy to keep stocked in the freezer for a lighter dessert, post-workout snack, or sweet treat on a warm day.
Find out more….
- Why you will love this healthy, high protein ice cream sandwich
- My inspiration for this recipe
- How to make this recipe
- Recipe ingredients and variations
Why you will love this Greek yogurt ice cream sandwich.
- High in protein for a satisfying sweet treat
- Lower in sugar than a traditional ice cream sandwich
- After sitting out for a few minutes, the chocolate graham crackers soften perfectly just like a classic ice cream sandwich
- Easy to make ahead and keep in the freezer
- Made with simple ingredients
My inspiration for this recipe.
These healthy, high protein ice cream sandwiches are exactly the kind of treat I crave when I want something a little more indulgent, but still made with simple, balanced ingredients.
I absolutely love ice cream and peanut butter, and while I enjoy both in moderation, I wanted a frozen dessert that kept the sugar lower and the protein higher without losing that classic ice cream sandwich feel.
In addition to my current addiction to Frozen Greek Yogurt Peanut Butter Bark, I wanted something just one step closer to a real ice cream sandwich. The creamy peanut butter Greek yogurt filling freezes into a perfectly cool, creamy center while the chocolate graham crackers soften into that soft chocolate cake-like texture that makes ice cream sandwiches so good.
These are easy to keep stocked in the freezer for whenever a sweet craving hits. Just let them sit out for about 5–10 minutes before eating so the filling softens slightly and the graham crackers become perfectly tender.
How is this healthy ice cream sandwich made?
- Place all your ingredients on the counter, including any mix-ins.
- Prepare a sheet pan with wax paper. Make sure the pan will fit in your freezer.
- Combine the Greek yogurt, softened peanut butter, peanut butter powder, honey, and a pinch of salt in a bowl.
- Add your mix-ins, if using.
- Place crackers on the prepared sheet pan and fill with about 1/4 cup of the yogurt mixture, slightly spread evenly over the cracker, then place the other cracker on top.
- Place in the freezer for at least two hours.
- Allow to sit about 5-10 minutes before eating. Yum!
Recipe Ingredients
Yogurt: Greek yogurt is highly recommended. I’ve used nonfat and low fat with success. Greek yogurt with some fat will provide a little extra creaminess.
Peanut Butter Powder: My personal preference is PBfit organic and the brand I use. The peanut butter powder is what provides the creamy, pudding like texture of the filling.
I love using peanut butter powder in oatmeal cups, drizzled on top of Greek yogurt pancakes, and swirled into a fruit and yogurt parfait.
Peanut Butter: I’ve used natural and regular, commercial peanut butter in this recipe.
Chocolate Graham Crackers: I used the brand labeled as “fresh stacks.” Each cracker is a 2-1/3″ square and packaged in a set of six–the perfect size for a snack or treat. You can use the full sized crackers broken in half.
Make it your own.
I have made this recipe so many times and in so many different ways.
Mix-Ins.
Gently add to the batter after mixing everything together.
- Mini chocolate or peanut butter chips
- Chopped peanut butter cups
- Granola
- Swirl in dollops of softened peanut butter or PBfit (make as directed on package)
- Melted chocolate swirl
- Add a drop of vanilla extract to the batter
Variations
- Any flavor graham cracker will do
- Substitute plain Greek yogurt for vanilla
- Dip the edges of the ice cream sandwiches in any of the mix-ins
- Smear a layer of prepared PBfit or melted chocolate on the graham crackers before freezing
Peanut Butter Greek Yogurt Ice Cream Sandwiches
Healthy ice cream sandwiches made with a creamy, high protein peanut butter filling sandwiched between chocolate graham crackers.
8
servings15
minutes0
minutes170
kcal15
minutesKeep the screen of your device on
Ingredients
1-1/2 cups Greek yogurt
1/2 cup PBfit peanut butter powder
1/4 cup Peanut butter, softened
2 Tablespoons Honey
1 pinch Salt
16 2-1/3″ squaress Chocolate graham crackers
- Optional ingredients, Mix-ins
C hocolate or peanut butter chips, granola, chopped peanut butter cups
PBfit peanut butter sauce
Directions
- Prepare a sheet pan with parchment paper. Place 8 chocolate graham crackers on top of the parchment paper. Set aside.
- In a medium sized bowl, mix together the Greek yogurt and peanut butter powder until combined. Stir in the softened peanut butter, honey, and pinch of salt. Add mix-ins as desired.
- Scoop about a 1/4 cup of yogurt mixture on top of the crackers on the sheet pan and place a graham cracker on top, pressing slightly. Use a knife or offset spatula to smooth out the sides.
- Place in the freezer for at least two hours. Remove from freezer about 5-10 minutes before serving.
Notes
- Feel free to add mix-ins or put your spin on this recipe. Chopped peanut butter cups and PBfit drizzle are shown in the recipe picture. PBfit drizzle is made with PBfit powder, water, and honey. Add water until the mixture is of drizzle consistency, being careful not to add too much.
- If you don’t want to wait 5-10 minutes before eating, microwave for ten seconds at a time until slightly softened.
- Store wrapped in the parchment paper and place in an airtight plastic bag for up to two weeks.
Recipe swaps and variations
A few more high protein snack recipes using peanut butter and Greek yogurt.
