Chocolate Brownie Protein Ice cream Sandwich
Chocolate Brownie Protein Ice cream Sandwich
Prep Time 30 minutes
Calories 310 kcal
Ingredients
Ice cream:
- 4 scoops of Vanilla Protein
- 1.5 cups of Greek Yogurt 0% Fat
- 1/4 cup of PB2 Peanut Powder
- 6 Shots Liquid Stevia
- 1/4 cup of Walden Farms Pancake Syrup
- 1/5 Cup Lily's Stevia Sweetened Dark Chocolate Chips
Outside Biscuits:
- 2 scoops Chocolate Brownie Protein
- 4 tbsp Unsweetened cocoa powder
- 1/4 Walden Farms Pancake syrup
- 1.5 Cups of Oats
- 10 each pitted dates
- 2 tbs of peanut butter
Instructions
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For the outside biscuit, Bullet Blend the first 3 ingredients until smooth. Then transfer the blend into a food processor and blend it with the rest of the ingredients until it forms a nice sticky crust.
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In A 8 by 8 square pan , line it with aluminum foil and grease it. This will make it easy to remove it when its frozen.
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Add half the Outside Biscuit mixture and press it down using a flat surface to make the bottom biscuit. You can use parchment paper so the mixture doesn't stick to your hands.
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Pour the Ice Cream Filling leaving 1/8 of the mixture aside. This will be used to bond the top layer biscuit with the ice cream.
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Place in the freezer and freeze for 6 hrs.
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To Make The Top Biscuit, Place the remainder biscuit mixture into a paper foil then fold over to cover it, then flatten it to equal size of the bottom biscuit, Then place in freezer and let it harden.
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Remove the bottom piece and spread the remaining mixture over the frozen mixture, then place the top biscuit and press down firmly to create a sandwich. Then freeze for another 2 hrs.
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Remove from the freezer, then remove it from pan using the foil , then remove the foil, and cut into bars.