Protein Ice Cream Sandwiches

Ingredients (6 servings)

• 2 cups vanilla Greek yogurt, full-fat
• 2 scoops High Whey Vanilla Cake 
• 2 tablespoons honey or maple syrup
• 0.3 cups milk (dairy or unsweetened almond)
• 1.5 cups oat flour
• 1 scoop chocolate or vanilla protein powder (25g protein per scoop)
• 0.5 teaspoons baking soda
• 0.3 teaspoons salt
• 0.3 cups peanut butter, creamy
• 2 tablespoons honey or maple syrup (for cookies)
• 1 large egg
• 1 teaspoons vanilla extract

Preparation 

1. Blend the protein ice cream base: In a blender or bowl, combine 2 cups vanilla Greek yogurt, full-fat, 2 scoops vanilla whey or casein protein powder (25g protein per scoop), 2 tablespoons honey or maple syrup, and 0.3 cups milk (dairy or unsweetened almond). Blend or whisk until smooth and fully combined.
2. Freeze the filling: Pour the mixture into a shallow container lined with parchment. Freeze until firm but scoopable, about 240 minutes 240:00.
3. Preheat oven: While the ice cream freezes, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
4. Mix dry cookie ingredients: In a bowl, whisk together 1.5 cups oat flour, 1 scoop chocolate or vanilla protein powder (25g protein per scoop), 0.5 teaspoons baking soda, and 0.3 teaspoons salt.
5. Mix wet cookie ingredients: In a separate bowl, stir together 0.3 cups peanut butter, creamy, 2 tablespoons honey or maple syrup (for cookies), 1 large egg, and 1 teaspoons vanilla extract until smooth.
6. Combine and form dough: Fold the dry ingredients into the wet ingredients until a soft dough forms. Scoop 12 equal portions onto the baking sheet and flatten each into a disc about 3 inches wide.
7. Bake the cookies: Bake until edges are set but centers are still soft, watching closely so they don't dry out.
8. Cool completely: Let the cookies cool fully on the baking sheet, then transfer to the freezer for 10 minutes 10:00 to firm up before assembling.
9. Assemble the sandwiches: Scoop a generous portion of the frozen protein ice cream onto the flat side of one cookie, then top with a second cookie, pressing gently to spread the filling to the edges.
10. Final freeze: Wrap each sandwich in parchment or plastic wrap and freeze until firm before serving.

These sandwiches prove that hitting your protein goals doesn't mean giving up dessert — the soft, chewy cookies and creamy filling taste just as indulgent as the classic version, just with a lot more staying power. Freeze a batch on a Sunday and you've got a ready-to-grab treat (or post-workout refuel) all week long.