Soft protein cookie sandwiching smooth dark choco-mousse nicecream. If that doesn’t sound delicious enough, there’s’ also dark chocolate chips in the mix. The mousse nicecream is made with bananas and require no ice machine.
When the weather is hot and you’re still like yes let me do a spinning class in 4000 degrees and you come home all peckish and all you have is a half-melted protein bar with milk chocolate which I’m not a big fan of anyway. Well, then it’s time to get cooking! The result was these soooooo gooood protein cookie chocolate nicecream sandwiches.
(the recipe contains gifted items)
TIPS FOR MAKING THE PERFECT ICE CREAM SANDWICH
Don’t overcook the cookies. When you place ice cream between two cookies they’ll get harder (because they’re getting cold from the ice cream). You want to have a soft cookie so that you can bite into the ice cream sandwich without breaking your teeth, and risking the sandwich crumbling to a million pieces.
Flatten the cookie dough. Before you’re popping them in the oven, use the palm of your hand or a spoon dipped in cold water to flattten the cookies. This will prevent them from rising too much.
Have fun with these ice cream cookies! This recipe can be adapted in so many ways. It would be yummy to add a spoonful of caramel between the cookies, or how fun would it be to add beetroot powder or juice to the cookie dough?
In short? They’re kind of perfect for warm weather, especially if you’re trying to rev up your summer bliss: indulging in things that make you feel good, not just things that taste good. They’re versatile, too: fill them with pretty much any nice cream recipe you’ve got, and you’re set! You could also dip them in chocolate? Or you could use the base from my
Protein Oreos or perhaps try with the oh-so-good banana/oat cookies.
What is coconut nectar you might wonder? I’ll tell you.
The Organic Coconut Nectar from Coconut Merchant is a vegan and 100% natural alternative to honey.
You can use it as you use honey – bake it, spread it, bake/cook with it or as my new favourite: use it in tea for a nice touch of yummy coconutty-ness
It comes in an easy to use squeezy bottle which I absolutely love.
Coconut nectar is a modern twist on a timeless classic. Simply made from pure organic coconut nectar, it’s 100% natural, dairy-free, gluten-free and vegan-friendly. The nectar also scores low on the glycemic index (GI). If foods have a low GI score they are broken down slower, causing a gradual rise in blood sugar levels over time which reduces the risk of type II diabetes and heart disease. This vegan honey alternative is smooth and sweet and gives a deliciously warm flavour to everything it’s paired with.
I can’t wait to try this round and smooth ‘honey’ on banana pancakes or overnight oats. You can get the Organic Coconut Nectar Honey Alternative 250G – and many other coconut products (the largest selection in the world, actually) from the Coconut Merchant’s website right here. Oh, and every product is totally natural, grown in sustainable plantations and ethically sourced!
(this was a gift from Coconut Merchant)
Protein cookie choco-mousse nice-cream sandwiches
Delicious chocolate-banana nicecream sandwiched between two vanilla protein powder cookies with dark chocolate chips… it's the perfect summer treat!
- 2 scoops vanilla protein powder ((60 g))
- 2 tbsp almond flour
- 2 tbsp ground almond
- 1/2 bag dark chocolate chips (or roughly 20-30 g chopped dark chocolate)
- 1/4 tsp baking powder
- 4 tbsp Organic Coconut Nectar from Coconut Merchant
- 2 eggs – whipped
- 1/2 cup milk (I used almond) (120 ml)
- 1/2 cup peanut butter ((125 g))
Chocolate mousse nice-cream
- 2 bananas – frozen
- 1 small banana
- 50 g dark chocolate
- 2 tbsp coconut yoghurt ((I used a non-dairy version))
- 1 ripe avocado
- 1/4 cup cocoa powder (Good quality! )
Mix dry ingredients in a bowl.
Whisk the eggs in a separate bowl and then add to the dry ingredients.
Add in Coconut Nectar, milk and peanut butter and mix well.
Scoop out on a baking tray with baking paper and shape into 4 cm circles. Don't forget to flatten them.
Bake in the oven at 180 C for 5-8 minutes. Let them cool completely
Melt half of the chocolate in the micro oven. Then add the remaining chocolate making sure it's completely melted.
Mash the banana in a bowl and add the chocolate. Mix well.
Using a blender, add the avocado, coconut yoghurt, chocolate-banana mix and cocoa powder. Mix well.
Then add the frozen bananas and blend until smooth.
TIP: it might take a while to get the frozen bananas smooth and mixed but just take your time and scrape down the sides.
Once the cookies have cooled down completely, add 1 spoonful at a time to one cookie -turned upside down. Then top it with another cookie and eat straight away or put in the freezer for an extra good and chilled experience. When served, let them defrost slightly – about 15 minutes – before eating