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On a sheet pan or freezable container, lay down 4 of the graham cracker sheets side by side.
Spread melted chocolate over the top of the graham crackers.
Next, open your package of coco whip, and mix it with the vanilla protein powder until combined.
Spread that over the graham crackers covered in chocolate until evenly dispersed. Top the graham crackers with the other four sheets to create “sandwiches”.
Place in the freezer for 2 to 4 hours. They will still be slightly soft on the inside, like a marshmallow. Freeze overnight for an ice cream like consistency.