I’ve reimagined the classic s’more as a cool and creamy frozen treat! This dessert is a delicious fusion of an ice cream sandwich and a s’more, with no marshmallows or ice cream required. Crisp graham crackers are coated in rich, melted chocolate that hardens in the freezer, while a fluffy, protein-packed filling made from Cool Whip and vanilla protein powder takes center stage. The result? A delightfully sweet, chocolatey, and satisfying treat that’s perfect for warm days or whenever you’re craving a lighter twist on a nostalgic favorite!
Ingredients for frozen s’mores:
Graham Crackers- 16 graham crackers squares. If you have the traditional rectangular-shaped crackers that’s ok, just break them into squares. Or if you prefer to have an ice cream sandwich size, keep them as rectangles.
Chocolate Chips- 1/2 cup of chocolate chips. Any chocolate chip is ok in this recipe. You can use dark chocolate, semi-sweet chocolate, white chocolate, or milk chocolate.
Coconut Oil- 1/2 teaspoon of coconut oil. This is carried at your local grocery store or Trader Joe’s. It comes in a jar and can be found with all the other oils. It is not in liquid form; it is hardened, like Crisco.
Cool Whip- 1 tub of Cool Whip, defrosted. Be sure to defrost in the fridge for about 4 hours before making the recipe. There are many varieties to choose from: original, zero sugar, extra creamy, and reduced fat. Whatever you like will work. You can also select a dairy-free option like Sodelicious coconut whipped topping or Tru Whip vegan whipped topping.
Protein Powder- 1/2 cup of vanilla protein powder. Choose your favorite protein powder. I like FlavCity Vanilla Cream Protein powder, but any kind will work. You could even try different flavors, like chocolate, strawberry, peanut butter, or coffee.
How to make Frozen Protein S’mores Bars:
Step 1- Prepare the Cool Whip
Before you begin, make sure to defrost the Cool Whip in the refrigerator for about 4 hours. This ensures it’s soft and easy to mix.
Step 2- Melt the Chocolate
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth. No microwave, no problem! Use the double-boiler method. Using a small pot add 1 cup of water. Place a small bowl that is heat-proof on top of the pot. Add the chocolate chips to the bowl and turn on the heat. The water will simmer below the bowl and the steam will slowly melt the chips. Stirring as it melts until it reaches the desired consistency. You want the chocolate to be creamy and smooth.
Step 3- Prepare the Graham Crackers
Line a baking sheet with parchment paper and arrange 16 graham crackers squares in a single layer. There is enough Cool Whip to make more than eight sandwiches. Add more graham cracker squares if you want more. You can get about 12 s’mores sandwiches in total (give or take).
Step 4- Coat with Chocolate and Freeze
Spread the melted chocolate evenly over the graham crackers. Then, place the baking sheet in the freezer for about 10-15 minutes to allow the chocolate to harden.
Step 5- Make the Filling
While the chocolate sets, mix the Cool Whip and a scoop of protein powder in a separate bowl or directly in the Cool Whip container. Mixing in a separate bowl makes it easier to combine, but either method works. Adding protein powder gives this dessert a protein boost that is unexpected and totally worth it. The flavor from the powder makes the taste of the whipped topping taste even better than it does on its own, plus the added benefit of more protein, which everyone is looking for these days.
Step 6- Assemble the Sandwiches
Once the chocolate-coated graham crackers are firm, remove them from the freezer. Scoop about 2 tablespoons of the Cool Whip mixture onto 8 of the crackers. A 1-ounce cookie scooper makes this easier, but a regular spoon works just as well.
Step 7- Top and Press
Place the remaining 8 graham crackers on top of the whipped topping layer and press down gently to form sandwiches. If desired, drizzle extra melted chocolate over the top or dip the edges in chocolate for a decorative touch.
Step 8- Freeze Until Firm
Return the sandwiches to the freezer and let them set for at least 1 hour until firm. The creamy filling will not be hard; just set it so it’s not runny.
Step 9- Enjoy!
Once fully set, remove them from the freezer and enjoy this delicious frozen twist of classic s’mores! Store any leftovers in the freezer in an airtight container for the best results. Otherwise, they will taste like the freezer.
I’ve taken this childhood classic dessert and created a refreshing frozen treat. So, while these aren’t like the classic campfire s’mores, they sure are delicious. Melted dark chocolate is spread onto crispy graham crackers, and the marshmallow has been replaced with a creamy protein filling. This perfect treat will have you coming back for more! I hope that you give this recipe a try. I know my kids love it and have been asking for it on repeat when they get home from school.
More Recipes To Try!
Frozen Protein S'mores Recipe
I’ve taken the classic s’more and turned it into a frozen dessert. It’s a cross between an ice cream sandwich and a s’more. Graham crackers are spread with melted chocolate that hardens in the freezer and Cool Whip mixed with vanilla protein powder that acts as the filling. So, no marshmallow or ice cream is needed.
Ingredients
- 16 graham crackers squares
- 1/2 c dark chocolate chips
- 1/2 tsp coconut oil
- 1 tub Cool Whip, defrosted.
- 1/2 cup vanilla protein powder
Instructions
- *Be sure to defrost the cool whip before you start. Defrost in the refrigerator for about 4 hours.
- Melt chips and coconut oil in a bowl in the microwave for 30 seconds intervals until melted and smooth
- Lay 16 graham crackers on parchment paper.
- Spread melted chocolate over crackers. Place in the freezer to harden chocolate for about 15 minutes
- Meanwhile, mix protein powder and Cool Whip. You can do this directly in the cool whip tub or a separate bowl. I find that it is easier to mix in a separate bowl, but it still works if you mix it directly into the cool whip container.
- Remove the graham crackers from the freezer once the chocolate is hardened.
- Scoop about 2 tbsps of the Cool Whip mixture on top of 8 hardened chocolate crackers. Sometimes, I use a 1oz cookie scooper. It’s like an ice cream scooper but smaller. You don’t have to have one; I just like the ease of it. A spoon works as well.
- Top with the remaining 8 graham crackers, pressing down gently to make sandwiches. Option to drizzle any extra chocolate over top or dip the edges into the chocolate.
- Return the sandwiches to the freezer until firm-at least an hour.
- Remove from the freezer and enjoy!
Notes
- Graham crackers come in squares or rectangles (original). I like to use the square or snack pack variety. If using classic graham crackers, they usually come rectangular- I prefer to break them into squares before freezing to avoid cracking.
- To make larger (ice cream sandwich size) use the rectangle graham crackers.
- You don’t have to make the full amount. I don’t usually make that many. I usually only make 8 at a time.
- Any chocolate chip works in this recipe. Semi-sweet, milk chocolate, or dark chocolate.
- If you find the Cool Whip is runny or too soft after mixing in the protein powder, put it back in the freezer or fridge to firm up a bit before adding it to the graham crackers.
- There will probably be leftover Cool Whip, save it for another time to make more!
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 96Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 51mgCarbohydrates: 12gFiber: 1gSugar: 6gProtein: 4g
**I have included an estimation of the nutrition information for this recipe. However always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
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