Do you remember Ben and Jerry's Wiches? Retired to the B&J graveyard (that's actually a thing), it was a thick layer of creamy ice cream sandwiched between two cookies.
It was utterly perfect, and one of my favourite treats. I still think about them even now so, the other day when a craving struck, I had an urge to recreate them. Healthily, of course.
These Cookie Dough Ice Cream Sandwiches are no-bake and ridiculously easy to make. They've also already cemented their place in my heart as my FAVOURITE healthy treat I've ever managed to create.
In fact, they're so good that, for two mornings in a row, both myself, the baby and the fussy toddler ate them for breakfast - and all went back for seconds.
I made these high protein, simply because...well, I could. However, if you wanted to omit the protein powder, you could easily have a play with the ingredients, adding perhaps some ground almonds or coconut flour instead.
These beauties are also easy to make completely vegan and dairy-free (the banana nice cream keeps the filling dairy-free, you just need to change the protein you're using and the peanut butter, if necessary), so change it to your heart's content!
I hope that you love this recipe every bit as much as I do. It's a real winner for the weekend!
Sam x
COOKIE DOUGH "ICE CREAM" SANDWICHES
Ingredients:
For the cookie dough:
1 can chickpeas
3 tbsp maple syrup
3 tbsp white chocolate peanut butter (I LOVE Nuts n More)
1.5 scoops protein powder (vanilla or white chocolate and vegan, if desired)
80g dark chocolate, chopped into chunks
For the ice cream:
2 bananas, sliced and frozen
2 tbsp white chocolate peanut butter
1/2 scoop vanilla protein powder (vegan, if desired)
1/4 tsp vanilla extract
Splash almond milk (optional)
Method:
1) Start by lining two loaf tins. Blend together the ingredients for the cookie dough (apart from the chocolate) until smooth. Add a touch more protein powder if it's a little sticky, or a splash of almond milk if too dry. Stir through the chocolate chips, then press half the mixture into one loaf tin, pressing the remaining half into the other. Place in the freezer to set.
2) Once your cookie dough has set, make your ice cream by blending the ingredients until smooth and of an ice cream texture. Spread over one layer of the cookie dough, then sandwich with the other half. Place back in the freezer to set.
3) When you're ready to eat, remove from the freezer for 5 minutes or so before slicing into bars and enjoying.
