This creamy cookie dough ice cream is packed with protein, made with wholesome ingredients—without the sugar crash. It’s perfect for a post-workout treat or a healthy indulgence on a hot day!
Ingredients
For the ice cream base:
- 2 frozen bananas
- 1 scoop High Whey Vanilla Cake
- 1/2 cup unsweetened almond milk (or any milk of choice)
- 1 tbsp almond butter or cashew butter
- 1/2 tsp vanilla extract
- Pinch of salt
For the cookie dough bites:
- 2 tbsp oat flour
- 1 tbsp maple syrup (or honey)
- 1 tbsp nut butter
- 1 tbsp mini dark chocolate chips
- Pinch of salt
Preparation
1. Make the cookie dough bites:
- In a small bowl, mix oat flour, nut butter, maple syrup, and salt until a dough forms.
- Stir in the chocolate chips.
- Roll into tiny bite-sized balls and place them in the freezer while preparing the ice cream.
2. Make the ice cream base:
- In a blender, combine frozen bananas, protein powder, almond milk, vanilla extract, almond butter, and a pinch of salt.
- Blend until smooth and creamy. If needed, add a splash more milk to get it moving.
3. Assemble:
- Pour the ice cream into a bowl or container.
- Fold in the cookie dough bites.
- Enjoy immediately for a soft-serve texture, or freeze for 1–2 hours for a firmer scoopable ice cream.
This high-protein cookie dough ice cream is proof you can satisfy your sweet tooth without derailing your nutrition goals. Guilt-free, muscle-friendly, and totally scoop-worthy—what’s not to love?
