Summer is almost here, which means, time to break out the Protein Cookie Ice Cream Sandwiches! It's hard to say no to creamy vanilla ice cream sandwiched between soft-baked chocolate chip cookies. Even better if it's low in sugar with a protein boost!
NOTES: For this recipe, you can use unsalted butter or a vegan buttery spread (like Earth Balance). You might be able to swap the buttery spread for cashew butter, too - but the texture won't be the same. Use protein ice cream for even more protein!
Protein Cookie Ice Cream Sandwiches
Makes 5 sandwiches
1/2 cup (60g) Metabolic Nutrition Protizyme in Butter Pecan
6 tbsp. coconut flour
1/3 cup brown sugar sweetener
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup unsalted butter or vegan buttery spread, melted
1/4 cup unsweetened applesauce
1/4 tsp. vanilla extract
1/4 cup dark chocolate chips
2/3 cup vanilla ice cream (we used Halo Top protein ice cream)
Preheat oven to 350 degrees F.
Whisk together dry ingredients (through salt) in a medium mixing bowl.
Add wet ingredients (through vanilla) and mix until a thick dough is formed.
Fold in chocolate chips.
Using two level tablespoons per cookie, roll dough into balls then press flat on a baking sheet lined with parchment paper (or coated with cooking spray). You will need 10 cookies.
Bake in preheated oven for 12-15 minutes until set in the middle but still quite soft.
Allow cookies to cool completely (can place in fridge to speed this up), then stuff two tablespoons of slightly softened ice cream between two cookies and press gently together.
Repeat for all 10 cookies to make 5 sandwiches.
Sandwiches are best enjoyed immediately, but can be place in the freezer right away in an airtight container to keep up to a month. Thaw slightly at room temperature then enjoy!
Calories (per sandwich): 213kcal, Fat: 12.1g, Sat fat: 5.2g, Carbs: 16g, Fiber: 5g, Sugar: 7g, Protein: 12g, Sodium: 312mg