These healthy homemade dilly bars bring back all of the nostalgia of the Dairy Queen classic! Made with greek yogurt or coconut yogurt, these are ultra creamy and have the consistency of ice cream! All you need is 6 nourishing ingredients to whip these up in just a few minutes!

A tray of healthy homemade dilly bars/peanut buster parfait.

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What is a dilly bar?

A dilly bar is essentially a circular ice cream on a stick that is covered in a crunchy chocolate shell. Dairy queen also had a classic treat called the peanut buster parfait, which was an ice cream parfait layered with peanuts and chocolate fudge sauce. So today we are kind of combining the two into one luscious treat!

You guys know i’m all about balance, but I also love creating healthier versions of my favorite treats. The Dairy Queen version doesn’t contain the best ingredients, so today we are simplifying them and using wholesome, good for you options! Let’s take a peak at what is in a Dairy Queen Dilly Bar:

Milk Fat and Nonfat Milk, Sugar, Whey, Corn Syrup, Carob Bean Gum, Guar Gum, Carrageenan, Mono & Diglycerides, Artificial Flavor, Caramel Color, Vitamin A Palmitate), Coating (Coconut Oil, Sugar, Cocoa Processed with Alkali, Corn Starch, Soy Lecithin (Emulsifier), Salt, Natural Flavor

What is in Dani’s Healthy Eat’s Dilly Bar:

Coconut yogurt (or greek yogurt), peanut butter, protein powder, maple syrup, vanilla, sea salt.

Just another example of how simple food CAN taste amazing!

Why you’ll love this recipe

  • Made in one bowl!
  • Super quick and can be made in under 20 minutes.
  • Makes a great healthy snack/dessert meal prep!
  • Packed with protein.
  • These ice cream bars are vegan, gluten free, and refined sugar free!

How to make homemade ice cream Dilly Bars


A tray of healthy homemade dilly bars/peanut buster parfait.


  • Coconut yogurt or greek yogurt: This makes a great substitute for ice cream as it creates a super creamy texture. Make sure you are using a THICK yogurt as thinner consistency yogurts won’t create the right texture.
  • Protein powder: I love using Macro Mike protein as their flavors taste like dessert while being made with clean ingredients. I used their vanilla buttercream in this recipe & it was incredible! You can use my code “amb-dani” for a discount on any order! Whey or bone broth protein should also work, I just haven’t tested it myself!
  • Peanut butter: The classic dilly
  • Maple syrup or honey: These are lightly sweetened with maple syrup or honey. Use whatever you have on hand!
  • Raw peanuts: These add some crunch to the bars, which I personally love. However, you can leave them out or even swap in something like cacao nibs for crunch!
  • Pantry staples: Vanilla extract & sea salt


  • Make the yogurt “ice cream”: Mix everything together in a large bowl, stirring in the peanuts last.
  • Form into bars: Use a cookie scoop or ice cream scoop to scoop the yogurt mixture onto a parchment-lined baking sheet.
  • Freeze: Place in the freezer for 2-3 hours until completely firm.
  • Dip in chocolate: Melt the chocolate until smooth. Quickly dip each bar into the chocolate and return to the baking sheet. Place back in the freezer for 15 minutes until hardened before moving to an air-tight container. Store in the freezer!

Flavor variations

  • These frozen yogurt bars make a great ice cream swap, so they will work with your favorite ice cream toppings!
  • Add sprinkles.
  • Stir in chocolate chips.
  • Add in other chopped nuts like pecans or walnuts.
  • Stir in chopped dates for chewy caramel bits.

faq’s, tips, & tricks

  • Do you have to add protein powder? Nope! You can simply make these without protein powder.
  • What sweetener works best? I like to use honey or maple syrup as they both contain antioxidants and add flavor to the recipe. I haven’t tried using Monk fruit but that could be a sugar-free alternative!
  • What yogurt works best? For the creamiest ice cream texture, you need to use a thick greek yogurt or coconut yogurt. For coconut yogurt, I highly recommend Cocojune or Culina!
  • How to store Dilly Bars: Store in an air-tight container in the freezer!
  • How long do they keep in the freezer? They’ll keep for up to two months!
  • How to serve: I like to leave my bar out for 5 minutes before enjoying for the creamiest texture!

More healthy no bake desserts to try

Dilly Bars Recipe

These healthy homemade dilly bars bring back all of the nostalgia of the Dairy Queen classic! Think – dilly bar meets peanut buster parfait. Made with greek yogurt or coconut yogurt, these are ultra creamy and have the consistency of ice cream! All you need is four nourishing ingredients to whip these up in just a few minutes!
5 from 2 votes
Prep Time 10 minutes
Total Time 7 minutes
Course Appetizer, Dessert, Snack
Cuisine American
Servings 6


Dilly bars

  • 1 cup THICK greek yogurt or coconut yogurt *See notes for brand rec's
  • 1/4 cup peanut butter *or other nut butter
  • 1/4 cup of your favorite protein powder **See notes. I use Macro Mike salted caramel or vanilla buttercream (linked in the blog post)
  • 3-4 tbsp maple syrup or honey
  • 1/4 cup chopped raw peanuts *optional. Can also use chocolate chips or other nut.
  • 1 tsp vanilla extract & good pinch of sea salt


  • 1 cup chocolate chips
  • 1/2 tbsp coconut oil, if needed to thin the chocolate


  • In a large bowl, combine all of the ingredients, stirring in the peanut butter last.
  • Use an ice cream scoop or large cookie scoop to scoop the mixture into circles on a parchment-lined baking sheet.
  • You don't have to add popsicle sticks, but I like to add them! I simply stick one in the side of each and use a spoon to kind of spread the yogurt mixture over it to ensure it's covered.
  • Pace the tray in the freezer for 2-3 hours until COMPLETELY firm.
  • Once firm, add the chocolate to a bowl. Use the double boiler method to melt it or melt it in the microwave. You can heat it in 30 second increments, stirring well between each one, until smooth.
  • Quickly dip each ice cream bar into the chocolate & return to the baking sheet. I like to top each of mine with flakey sea salt. Return to the freezer for 15 minutes until the chocolate is totally hardened before moving to an air-tight container.
  • Store in freezer for up to two months!


*For vegan coconut yogurt, I love using the brand CocoJune or Culina.
**You can leave out the protein powder. I have only made these with plant-based protein powder, but I think whey and others should work.
Keyword frozen yogurt, gluten free ice cream bars, healthy frozen yogurt, healthy ice cream, paleo ice cream, peanut buster parfait, vegan frozen yogurt, vegan ice cream

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  1. 5 stars
    these will be perfect for summer, thank you for your recipie, these are healthier ..I will not buy these anymore..I will make them ..Have a blessed Easter weekend

  2. 5 stars
    I omitted the protein powder, added the chopped dates and a few salted peanuts, delicious, I’ve made them 3 times in the last 2 weeks, my 11 year old loves them too. Thanks.

  3. Have you tried making this with PB2 protein powder? I’m just curious since it’s peanut butter flavored. Wondering how different the measurements would be since you would not need the peanut butter.

    1. Hi Jackie! I haven’t! I know the nut butter helps them firm up/stay extra creamy so i’m not sure how the pb2 powder would affect the consistency, but it’s worth a shot! If it’s prepared prior to using in the recipe, i’d say i’d probably use the same amount.

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