Banana and Vanilla Ice Cream Protein Cookies

Banana and Vanilla Ice Cream Protein Cookies

Summer recipe to share with family, friends or to keep for yourself.

INGREDIENTS

• 2 frozen bananas
• 1 scoop of vanilla protein XPN Iso-Xtrem 
• 1/3 cup almond milk
• 2 tablespoons of Swerve

• 1/2 cup almond flour
• 1/4 cup gluten-free oats
• 1 scoop of Limitless Pharma Double Chocolate Isolated Protein
• 1/4 cup Cocoa
• 1 teaspoon baking powder
• 1 tablespoon of Swerve
• 1/4 cup Walden Farm Sugar Free Syrup
• 1/4 cup peanut or almond butter
• 1 to 2 tablespoons of water

STEPS

1. Put all the ice cream ingredients in a blender and blend.
2. Place the ice cream in an airtight container and place in the freezer for about 1 to 2 hours.
3. Cookie Preparation: In a bowl, mix the flour, oats, protein, cocoa, baking powder and Swerve.
4. In another bowl, mix the syrup, peanut butter and water.
5. Add the dry ingredients to the wet ingredients and mix.
6. Shape the chocolate dough into 10 or 12 cookies.
7. Place the cookies on a baking sheet previously coated with Pam, then lightly crush the cookies to the desired size.
8. Bake cookies in 350°F oven for 10 minutes.
9. Let the cookies rest, then assemble the cookies with the ice cream. Spread 2 to 3 spoonfuls of ice cream on each cookie.
10. Place frozen sandwiches in an airtight container in the freezer for 1 hour before serving.

Makes 5 to 6 cookies, can be stored in the freezer

A recipe by Sarah Lequerre for Hyperforme.com