The question of the ages: Cookies or ice cream? Crisp and crunchy or smooth and creamy? It’s an impossible choice. We don’t want to make it. So we put them together. Now you don’t have to decide anymore! And you get a vegan ice cream sandwich that will bring every tastebud to life with a blend of salty-sweet caramel and creamy-rich hazelnut and chocolate cream. It’s the perfect snack for warm summer days. And the cookies keeping the ice cream inside make it the easiest way to bring a high-protein, icy snack along with you.
Ingredients:50 g bananas, 1 tsp Vegan Protein Cream Hazelnut, 10 ml oat milkFirst, make the nice cream: Put all ingredients into a blender and puree until smooth.
Ingredients:Press a scoop of the nice cream onto the bottom of one of the protein cookies. Then gently press the bottom of the second cookie onto the other side of the scoop.
If you like, you can dip or drizzle your nice cream sandwich with melted chocolate and chopped hazelnuts. No matter what, we recommend you eat your ice cream sandwich right away or, even better, freeze it again to harden it up a bit. Make sure to let it soften at room temperature for about 10 minutes before you serve it!
Our tip: Ice cream sandwich variationsWe're hard pressed to say there's one single best part about ice cream sandwiches, but if there were, it would probably be that there are just so many flavor options to play with! Try switching around your cookies and your nice creams. Our best-kept secret? Try our Blueberry Cheesecake Protein Cookie with a scoop of our blueberry-coconut ice cream, and you've got a fruity bite of refreshment that can beat the hottest summer day.
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