The Story Behind This Sweet Treat
Picture this: It’s a sweltering summer afternoon, and you just wrapped up a beast of a workout. You’ve crushed leg day, nailed your PB on the squat rack, and now you’re craving something cold, creamy, and sweet. But there’s one problem—you’re also chasing those macros, and the last thing you want to do is undo your hard work with a sugar-loaded dessert.
Enter the High-Protein Ice Cream Sandwich! Born out of my desperation for a guilt-free post-workout indulgence, this recipe became a game-changer. I whipped it up one evening using protein powder, Greek yogurt, and my favorite oat flour cookies, and the rest is history. It’s not just a snack—it’s a reward that fuels your gains while satisfying your sweet tooth. Gym-goers, meet your new best friend.
High-Protein Ice Cream Sandwich
6
servings20
minutes10
minutes220
kcalEssential Ingredients
Oat Flour: Adds fiber and texture while keeping it gluten-free.
Protein Powder: Your muscle-building secret weapon!
Greek Yogurt: The creamy MVP of high-protein desserts.
Ingredients
- For the Cookies:
1 cup oat flour (or finely blended oats)
½ cup almond butter (or peanut butter)
⅓ cup honey or maple syrup
1 scoop vanilla protein powder
1 tsp baking powder
1 tsp vanilla extract
3 tbsp almond milk (or any milk of choice)
- For the Ice Cream Filling:
1 ½ cups non-fat Greek yogurt
2 scoops vanilla or chocolate protein powder
1 tbsp almond butter (optional for creaminess)
2 tsp unsweetened cocoa powder (optional, for chocolate lovers)
A pinch of stevia or sweetener of choice (to taste)
Step-by-Step Instructions
- Make the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine oat flour, protein powder, and baking powder.
Add almond butter, honey, vanilla extract, and almond milk. Stir until you get a cookie dough consistency.
Roll the dough into small balls (about 1.5 inches in diameter) and flatten into cookie shapes on the baking sheet.
Bake for 8-10 minutes, or until the edges are slightly golden. Let them cool completely. - Whip Up the Ice Cream
In a blender or mixing bowl, combine Greek yogurt, protein powder, almond butter, cocoa powder (if using), and sweetener. Blend until smooth and creamy.
Transfer the mixture to a shallow container and freeze for about 2 hours, stirring every 30 minutes for a soft-serve texture. - Assemble the Sandwiches
Take one cookie, dollop a generous scoop of your protein-packed ice cream onto it, and top with another cookie.
Press gently to create your sandwich, and freeze for 30 minutes to set. - Nope – JUST 3 steps!
Nutritional Information (per sandwich):
- Calories: 220
- Protein: 20g
- Fiber: 3g
- Carbohydrates: 22g
- Fat: 7g
- Saturated Fat: 1g
- Sugar: 10g (from honey/maple syrup and Greek yogurt)
The Finishing Touch
For that pro-level presentation, roll the edges of your ice cream sandwiches in crushed nuts, mini chocolate chips, or shredded coconut. Trust me, it’s a game-changer!
Tips:
- Soft Cookies Are Key: Slightly underbake your cookies for that perfect chewy texture.
- Customize Your Protein Flavor: Try strawberry or cookies-and-cream protein powders for a fun twist.
- Make Ahead: These freeze beautifully, so double the recipe for a week’s worth of post-gym treats.
Why You’ll Love This Recipe?
Packed with over 20g of protein per sandwich
Takes only 30 minutes of prep
Guilt-free indulgence for your cravings
So, what are you waiting for? Grab those ingredients, whip up a batch, and treat yourself to this epic gym-friendly dessert. Don’t forget to save and share this recipe with your gym crew—it’s too good to keep to yourself! 😍
