These vegan ‘ice cream’ bars are simple to make, but oh so satisfying!


  • 2 cups Raglan Food Co yoghurt – Natural Greek-Style
  • 2-3 tbsp Salted Caramel vegan protein powder (I used Macro Mike)
  • 3 tbsp Biscoff spread
  • ½ block dark Whittaker’s chocolate (or equivalent)


  1. You’ll need some ice cream/block moulds to make this. This recipe makes 3.
  2. Whisk the yoghurt and protein powder together until creamy.
  3. Spread the whisked yoghurt to half fill the ice cream moulds.
  4. Spread 1 tbsp of semi melted Biscoff over each bar.
  5. Fill the remaining area of each mould in and freeze.
  6. Once set, dip each bar in melted chocolate (using the double boiler method, or in the microwave) and briefly re-freeze.
  7. Drizzle with more Biscoff and enjoy!

Thanks to Eilish over at @eatswitheilish for this frozen treat!

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