These viral frozen s’mores are the ultimate summer treat—layered with chocolate, graham crackers, and a whipped vanilla protein filling. You’ll want a stash in your freezer at all times!
This viral protein frozen s’mores recipe I shared on Instagram earlier this year was just too good not to bring to the blog!
Instead of sticky marshmallows and campfire chaos, we’re layering rich melted chocolate, a fluffy protein-packed coco whip filling, and graham crackers into a frozen treat that’s easy to slice and even easier to love. They’re sweet, nostalgic, and the kind of dessert you’ll want stocked in your freezer all summer long.
Why You Gotta Try This One
I’ve made my fair share of nostalgic desserts over the years, but these frozen s’mores are a total game-changer. They legit taste like a s’mores ice cream bar!
The best part? You only need 4 simple ingredients, no baking, and they’re secretly protein-packed—so you get that sweet treat satisfaction without the sugar crash.
Bonus: they’re super kid-friendly. My kids think they’re getting a “real” ice cream dessert, and I love having a stash in the freezer for easy after-dinner treats or hot summer snack cravings.
Ingredients Needed
- coco whip – this is your marshmallowy, fluffy center. Let it thaw before using so it’s easy to mix.
- vanilla protein powder – adds protein and gives the filling a sweet vanilla flavor. I used Truvani vanilla protein powder, but any clean, good-tasting brand will work.
- graham crackers – the crunchy sandwich layers. I like Trader Joe’s or Partake classic grahams for a gluten-free option.
- chocolate chips – melted into a rich base layer. I used Lily’s chocolate chips for a low sugar option, but go with your favorite.
Make It Your Own
Want to switch things up? Here are a few easy ways to put your own spin on these frozen s’mores:
- Add nut butter: Swirl in some peanut butter or almond butter to the coco whip layer for a salty-sweet upgrade.
- Add crunch: Sprinkle in crushed pretzels, toasted coconut, or chopped nuts for a little texture.
- Flavor the filling: Mix in cinnamon, espresso powder, or even a splash of peppermint extract for a fun twist.
How to Make Protein Frozen S’mores
Step 1: Start by lining an 8×8 baking dish with parchment paper. Arrange graham crackers upside down in a single layer to cover the bottom.
Step 2: Melt your chocolate chips either in a microwave-safe bowl in 30 second increments or using a double broiler.
Step 3: Spread the melted chocolate evenly over the graham crackers. Pop the dish in the fridge or freezer for a few minutes to help the chocolate firm up slightly.
Step 4: While that sets, stir together your coco whip and protein powder until smooth and fluffy.
Step 5: Spread the whipped mixture over the chocolate layer, smoothing it out as evenly as possible.
Step 6: Top everything with another layer of graham crackers (right side up this time!), gently pressing them into the filling. Transfer the dish to the freezer and let the bars set for at least 2 hours, or until firm. Then cut and enjoy!
Brittany’s Tips for the Best Frozen S’mores
- Let the chocolate cool slightly: After spreading the melted chocolate, give it a few minutes to set before adding the coco whip. This helps keep the layers clean and prevents the filling from melting into the chocolate.
- Use parchment paper: Line your pan before assembling to make lifting and slicing the bars way easier once they’re frozen.
- Flat freezer = happy bars: Make sure you’ve got a flat, level spot in your freezer before assembling so everything sets evenly.
- Ice cream sandwich vibes: Place the bottom graham crackers upside down so the flat side faces up. It creates a smoother base and helps with that classic s’mores bar feel.
- Use a sharp knife: These slice best straight from the freezer. If they’re too hard to cut, let them sit at room temp for a few minutes to soften just slightly.
Storing Frozen S’mores
Once the bars are fully frozen, transfer them to an airtight container or freezer-safe bag. Layer parchment or wax paper between them to prevent sticking. They’ll keep in the freezer for up to 2 weeks.
If they’re too firm to bite into straight from the freezer, just let them sit at room temperature for 2–5 minutes to soften slightly before enjoying.
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Line an 8×8-inch baking dish with parchment paper, leaving some overhang to make the bars easier to lift out later.
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Arrange graham crackers in a single layer to cover the bottom of the pan. Place them upside down so the flat side is facing up—this helps the chocolate and filling spread more evenly, like an ice cream sandwich base.
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In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth. Alternatively, melt on the stovetop over low heat, stirring constantly. Pour the melted chocolate over the graham crackers and spread into an even layer using a spatula or the back of a spoon.
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In a medium bowl, combine the thawed coco whip and protein powder. Stir until fully incorporated and smooth—no streaks! Gently spread this mixture over the chocolate layer.
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Arrange the remaining graham crackers over the filling to create a top crust. Press down lightly to help them stick.
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Transfer the dish to the freezer and let the bars set for at least 2 hours, or until firm.
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Once frozen, lift the bars out of the pan using the parchment paper. Use a sharp knife to slice into squares and enjoy immediately. Store any leftovers in an airtight container in the freezer.
Prevent your screen from going dark
- Protein powder: I used vanilla plant-based protein powder, but feel free to use your favorite variety. Just make sure it mixes well—whey or dairy-based powders may create a slightly different texture.
- Graham crackers: Place the bottom layer upside down so the flat side faces up—this helps create a smoother base for spreading the chocolate.
- To serve: Let bars sit at room temperature for 2–5 minutes if too firm to bite into straight from the freezer.
- Storage: Store frozen bars in an airtight container with parchment between layers to prevent sticking. Best enjoyed within 2 weeks.
- Inspired by Gracie Norton
Serving: 1 | Calories: 173kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Sodium: 24mg | Fiber: 4g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
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