Day 5 of Healthy Summer Treats: 🍪🍨🍪 Protein Cookie Dough Ice Cream Sandwich #SummerOnShorts

Mary Draper
Jun 16
2 min read

Updated: Jun 24

These yummy ice cream sandwiches are easily customizable to suit your dietary needs (Swap out the sweetener make it vegan, RSF, low-carb, etc - I’m using half maple syrup, half liquid allulose here). And choose your fav ice cream (or use one of our recipes linked below - feel free to toss in an extra scoop of protein powder to boost the protein there too, plus it helps with the ice cream freezing texture).

🍪Cookie Dough:

-1 1/2 cups almond flour

-1/2 cup unflavoured protein powder (or more almond flour)

-1/4 cup liquid sweetener of choice (I used half liquid allulose, half maple syrup)

-1/4 cup coconut oil, melted

-1 tsp vanilla

-1/2 tsp sea salt

-1/2 cup chopped chocolate/chocolate chips of choice (I used dark allulose chips)

Directions: Combine cookie dough ingredients and press into a lined 8x8 baking pan. Chill until solid, then cut in half, top one half with ice cream, and put the other half on top. Pop in the freeze until ice cream is set. Cut into pieces and enjoy!!

🍨2-Ingredient Ice Cream*

-8 medjool dates

-1 can of coconut milk

Directions: Blend, then freeze in Ninja Creami pints, OR freeze in ice cube trays. Once frozen blend in food processor until smooth, or spin in your Ninja Creami.

🍨🍨Modified 2-Ingredient Ice Cream (here’s the way I’m loving it right now):

-4 dates + 3 tbsp allulose

-1/2 can coconut milk

-1 cup plant milk (I’ve been using hazelnut or almond, just because I had it on hand)

-1 scoop of unflavoured protein powder

Directions: same as above

Go see Day 4: 🍫🫐 Blueberry “Crispy Cloud Snacks”

https://youtube.com/shorts/geZv8hccNM0?feature=share

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