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Brownie Ice Cream Sandwiches - No-Bake Chocolate Protein Treats

These no-bake Brownie Ice Cream Protein Sandwiches feature two rich, fudgy chocolate brownie layers made with almond flour, dates and cocoa, wrapped around a creamy banana vanilla protein ice cream centre. Easy to make with simple ingredients, these frozen treats are a delicious way to enjoy a chocolate dessert with an added protein boost. Make four sandwiches and keep them in the freezer for a refreshing,satisfying sweet treat. 🍫🍦
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword brownie ice cream protein sandwiches, brownie ice cream sandwiches no bake chocolate protein treats, c;lean eating snack or dessert, ice cream sandwich recipe, viral ice cream sandwich recipe
Servings 4

Ingredients

No-Bake Brownie Layers

  • 1 cup almond flour
  • 1 cup soft pitted dates
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1-2 teaspoons water, only if needed

Banana Protein Ice Cream

  • 3 medium ripe bananas, sliced and frozen
  • 2-3 tablespoons vanilla protein powder
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons milk of choice, only if needed for blending

Instructions

  • Make the brownie mixture. Add the dates, almond flour, cocoa powder, vanilla and salt to a food processor. Blend until the mixture comes together into a soft, fudgy dough. If it is too crumbly, add water a teaspoon at a time.
    Shape the brownie layers. Divide the dough into eight equal portions. Press each portion into a thin, roughly equal-sized rectangle between two sheets of baking paper. Pair the rectangles into four matching sets. Place them on a tray and chill while you prepare the filling.
     Blend the ice cream. Add the frozen banana slices, vanilla protein powder and vanilla extract to a powerful blender or food processor. Blend, stopping to scrape down the sides as needed. Add a tiny splash of milk only if necessary. The mixture should be thick, creamy and scoopable.
    Assemble the sandwiches. Spread an even layer of banana protein ice cream over four brownie rectangles, leaving a small border around the edges. Place the remaining four brownie rectangles on top and gently press to create sandwiches.
    Freeze until firm. Arrange the sandwiches on a baking-paper-lined tray and freeze for 2–3 hours,or until firm enough to handle.
    Serve and enjoy. Let each sandwich sit at room temperature for around 3–5 minutes before eating so the brownie softens slightly and the banana centre becomes creamy.
    Notes:
    Use soft dates. If yours are dry, soak them in warm water for 10 minutes, then drain thoroughly before blending.
    Protein powders vary in sweetness and absorbency. Start with 2 tablespoons and add more to taste.
     
    For easierassembly, freeze the banana filling in a thin layer for 20–30 minutes beforespreading if it feels too soft.
     
    Store in anairtight container in the freezer for up to 1 month for best texture.
     
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