Zach Rocheleau

Crunch Bar Protein Ice Cream

393 Calories | 40g Carbs | 9g Fat | 38g Protein

Crunch Bar Protein Ice Cream


225g Fairlife Fat Free Milk
225g Unsweetened Vanilla Almond Milk
30g Flex Vanilla Whey/Casein Blend Protein Powder
8g Sugar Free/Fat Free Cheesecake Pudding Mix
5g Zero Cal Sweetener of your choice
Pinch of Sea Salt

1 Snack Size Crunch Bar

Crunch Layer:
10g Mini Chocolate Chips
10g Rice Krispies


  • Add all your ingredients into your pint. Use small hand blender/milk frother and mix till smooth.
  • Add pint to freezer till frozen. I just do mine the day before so they can freeze overnight. And also pro tip, get extra pints and then make 6 of these at one time so you have them for the whole week.
  • Then once frozen, either let sit out for 10 minutes to thaw out a bit or run outside edges under warm water for a minutes. Then add to your creami holster and do the “Lite Ice Cream” function. All you need to do is that function one time and you are good to go for the base vanilla ice cream!
  • Now let’s make add in that crunch bar mix in! Make a hole in the middle and add in your crunch bar.
  • Add back to the creami and do the mix-ins function.
  • Once done, melt 10g mini chocolate in a small bowl. I used the microwave for 60 seconds. Mix in 10g Rice Krispies. Add to top of the ice cream and press flat.
  • Add to freezer for 30 minutes to set and then enjoy!