Spring is finally here! 🌸🙌🏼
Which means summer is right around the corner! 🤔
Okay… maybe I’m getting a little ahead of myself. BUT! We don’t need warm weather to enjoy an ice cream cookie sandwich, am I right?! 😏🍦🍪
Better yet, this whole thing is UNDER 250 CALORIES.
Yes, you read that right. ☝🏼
Alright, enough talking, let’s bake!
Ice cream cookie sandwich recipe:
For the cookie:
•20 g protein powder (whey/casein blend works best) *I use either Quest or PEScience
•10 g coconut flour
•20 g pumpkin purée
•20 g unsweetened applesauce
•46 g liquid egg whites
•30-60 g almond milk
•1 tsp vanilla extract
•1/2 tsp baking powder
•1/2 serving Lilly’s sf chocolate chips
In this recipe I used one serving of Halo Top vanilla bean ice cream. I used a knife to slice 1/4th of the pint to keep it sturdy and shaped to fit perfectly between the two cookies. (Note: do this step last once cookies are done and have cooled off).
Pre-heat your oven to 400° F. Mix all ingredients in a bowl (add milk slowly and just enough, not too much) until combined and has a cookie batter consistency. Spray a baking pan with 0-calorie cooking spray, then form batter into two cookies. Place on baking pan and bake for 8-10 minutes.
Once the cookies are done, let them sit for a few minutes. Then if you’re impatient like myself, toss them into the freezer to cool for 5-10 minutes. Once fully cooled off, take out of the freezer, along with your ice cream pint.
Slice off 1/4th of your ice cream pint and and slap them cookies on each side! You now have an incredibly delicious low-calorie ice cream sandwich that’s impossible to feel guilty about, despite every bite that tastes oh so naughty! 🤭😉
Macros: 28 P/ 24 C/ 6 F
If you try it out, let me know what you think!