Protein Ice Cream Sandwiches
These Protein Ice Cream Sandwiches feature a creamy protein ice cream between chewy oat cookies. Perfect for a quick breakfast, it’s a simple recipe that blends rich, satisfying flavors into a nutritious treat with minimal effort.
Why You’ll Love This Recipe
These sandwiches are a nutritious, healthy breakfast idea that transforms creamy protein ice cream between chewy oat cookies into a delightful treat, perfect for a quick morning. Easy to make without baking, they’re high in protein and low in added sugars. Versatile—enjoy with fruit or solo—this recipe offers a delicious and wholesome option.
Recipe Tips and Tricks
- Blend Smoothly: Ensures a creamy ice cream layer.
- Use Fresh Oats: Adds better texture to cookies.
- Freeze Well: Enhances firmness and taste.
- Avoid Overmixing: Prevents a tough cookie layer.
- Shape Evenly: Ensures uniform sandwiches.
- Adjust Sweetness: Taste and tweak honey to preference.
- Use Parchment: Prevents sticking during freezing.
- Store Properly: Keeps freshness intact.
- Add Crunch: Sprinkle with nuts if desired.
- Keep Frozen: Maintains structure and flavor.
Protein Ice Cream Sandwiches
Creamy protein ice cream sandwiches, healthy breakfast treat.
Ingredients
- ¼ cup almond butter
- ½ cup vanilla protein powder
- 1 cup plain Greek yogurt
- 1 cup rolled oats
- 1 tbsp dark chocolate chips
- 1 tsp chia seeds
- 1 tsp coconut flakes
- 2 tbsp almond milk
- 2 tbsp honey
- pinch salt
Instructions
- Prepare the Cookie Base: In a bowl, mix rolled oats, ¼ cup protein powder, almond butter, 1 tbsp honey, and a pinch of salt until a dough forms.
- Shape the Cookies: Roll the dough into small, flat rounds and place on a parchment-lined tray.
- Make the Ice Cream: In a blender, combine Greek yogurt, remaining ¼ cup protein powder, 1 tbsp honey, chia seeds, and almond milk until smooth.
- Freeze the Base: Place the tray with cookie rounds in the freezer for 30 minutes to firm up.
- Spread the Filling: Remove cookies and spread a layer of the yogurt mixture onto half the rounds.
- Assemble Sandwiches: Top with the remaining cookie rounds to form sandwiches.
- Add Topping: Sprinkle dark chocolate chips and coconut flakes on top, pressing lightly.
- Freeze Again: Place the assembled sandwiches back on the tray and freeze for 1.5 hours to set.
- Check Firmness: Ensure the sandwiches are solid before serving.
- Serve and Enjoy: Serve frozen, savoring these creamy, healthy breakfast delights!
Notes
- Blend smoothly for ice cream texture; use fresh oats for cookie flavor.
- Freeze well to set properly; avoid overmixing to prevent toughness.
- Store leftovers promptly to maintain freshness; serve frozen for best taste.
- This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 152Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 3mgSodium 39mgCarbohydrates 15gFiber 2gSugar 7gProtein 11g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Rolled Oats (1 cup): For chewy cookie base.
- Vanilla Protein Powder (½ cup): Unflavored or vanilla, for protein.
- Greek Yogurt (1 cup): Plain, for creaminess.
- Honey (2 tbsp): For natural sweetness.
- Almond Butter (¼ cup): For richness.
- Chia Seeds (1 tsp): For added fiber.
- Almond Milk (2 tbsp): For binding.
- Dark Chocolate Chips (1 tbsp): Sugar-free, for topping.
- Salt (pinch): Enhances flavor; adjust to taste.
- Coconut Flakes (1 tsp): For texture.
Variations and Substitutions
- Oats Swap: Use quinoa flakes or oat flour.
- Protein Swap: Use pea protein or omit.
- Yogurt Swap: Use coconut yogurt for vegan option.
- Sweetener Swap: Replace honey with maple syrup.
- Butter Swap: Use peanut butter or sunflower seed butter.
- Seed Swap: Use flaxseeds or omit.
- Milk Swap: Use oat milk or water.
- Chocolate Swap: Use cacao nibs or omit.
Storage Options
- Freezer: Store in an airtight container for up to 1 month; serve frozen.
- Refrigerator: Not recommended; best kept frozen.
- Reheating: Not applicable; serve cold.
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