High Protein Ice Cream Sandwich

The quintessential summer treat gets a high-protein makeover! This Ice Cream Sandwich is simple, features about 20g of protein per sandwich and is the perfect treat on a hot summer day. You’ll love the gluten-free chocolate chip cookie and the creamy high-protein ice cream middle of this sandwich. Be sure to keep your freezer stocked with these for your next summer gathering.

Instructions

1. 1

   Add the cottage cheese, maple syrup, ⅛ tsp of the salt and 2 tsp of the vanilla extract to a food processor and process until smooth. Transfer to a loaf pan and freeze for at least three hours.

2. 2

   Meanwhile, preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper.

3. 3

   Whisk the eggs, coconut oil, coconut sugar and remaining vanilla extract together in a large bowl until smooth.

4. 4

   Add the almond flour, coconut flour, baking powder, remaining salt and stir with a wooden spoon until just combined. Stir in the chocolate chips.

5. 5

   Use a 1-inch round cookie scoop to scoop out eight cookies onto the baking sheet. Flatten the cookies with your hands so that they are about a centimetre high. Bake for 10-12 minutes or until the cookies are light golden brown. Allow the cookies to cool completely.

6. 6

   When ready to make the sandwiches, leave the ice cream out on the counter for about 15 minutes to soften. Add ½ cup of ice cream to one cookie and press another cookie down on top of the ice cream to make a sandwich. Repeat with the remaining cookies and ice cream. Enjoy immediately or return to the freezer, covered.