Cookie Dough Protein Ice Cream

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?