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Protein Ice Cream Sandwiches - A Fun, High-Protein Treat

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Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings

Ingredients
  

  • For the cookie layers:
  • Almond flour (or oat flour)
  • Vanilla or chocolate protein powder (whey or plant-based)
  • Cocoa powder (if making chocolate cookies)
  • Baking powder
  • Pinch of salt
  • Unsweetened applesauce (or Greek yogurt)
  • Nut butter (peanut, almond, or cashew)
  • Maple syrup or honey (or a zero-cal sweetener, to taste)
  • Vanilla extract
  • Mini chocolate chips (optional)
  • For the “ice cream” filling:
  • Greek yogurt (2% or whole for creamier texture) or a thick dairy-free yogurt
  • Vanilla or chocolate protein powder
  • Maple syrup, honey, or sweetener of choice
  • Vanilla extract
  • Pinch of salt
  • Mix-ins: crushed berries, cacao nibs, mini chips, or peanut butter swirls (optional)
  • Extras: Parchment paper and an 8x8-inch pan

Instructions
 

  • Prep the pan: Line an 8x8-inch pan with parchment, leaving overhang for easy lifting.
  • Make the cookie dough: In a bowl, whisk 1 cup almond flour, 1/2 cup protein powder, 1 tablespoon cocoa powder (optional), 1/2 teaspoon baking powder, and a pinch of salt.
  • Add wet ingredients: Stir in 1/3 cup applesauce, 2 tablespoons nut butter, 2–3 tablespoons maple syrup, and 1 teaspoon vanilla. Fold in mini chips if using. The dough should be soft but not sticky; add a spoonful of flour if needed.
  • Form the bottom layer: Press half the dough evenly into the pan. Use damp hands or a spatula to smooth it.
  • Chill briefly: Freeze the bottom layer for 10 minutes to firm up.
  • Mix the filling: In a clean bowl, combine 1 1/2 cups Greek yogurt, 1/2 cup protein powder, 2–3 tablespoons sweetener, 1 teaspoon vanilla, and a pinch of salt. Stir until thick and smooth. Adjust sweetness and thickness to taste.
  • Add mix-ins: Fold in berries, chips, or a swirl of nut butter if you like.
  • Assemble: Spread the filling over the chilled bottom layer. Crumble the remaining cookie dough over the top and gently press to form an even upper layer.
  • Freeze: Cover and freeze for 3–4 hours, or until set and sliceable.
  • Slice and serve: Lift out using the parchment, cut into 8–12 sandwiches, and enjoy slightly softened for best texture.