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Cookie Dough Protein Ice Cream Sandwiches

Creamy vanilla protein ice cream made with cashews, coconut cream and protein powder, layered between soft no-bake chocolate chip cookie dough. These protein-rich frozen sandwiches are rich, satisfying, and taste like classic cookie dough ice cream in a nourishing, wholesome treat. 🍪❄️
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword c;lean eating snack or dessert, cookie dough ice cream sandwich recipe no bake, cookie dough protein ice cream sandwiches, ice cream protein sandwhiches, no bake ice cream sandwiches
Servings 8

Ingredients

Cookie DoughLayers

  • 1 cup oat flour (oats blended to a flour)
  • 3/4 cup almond flour
  • 1 scoop vanilla protein powder
  • 1/4 cup cashew butter or almond butter
  • 3 tablespoons maple syrup or honey
  • 2-4 tablespoons milk of choice
  • 1 teaspoon vanilla extract
  • 1/4 cup mini dark chocolate chips

Vanilla Protein Ice Cream Filling

  • 1 cup raw cashews, soaked for 4 hours and drained
  • 1 cup coconut cream
  • 2 tablespoons coconut oil, melted
  • 1 scoop vanilla protein powder
  • 1/4 cup maple syrup or honey
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 cup mini dark chocolate chips

Optional Add-Ins

  • 2 tablespoons protein crispies
  • 2 tablespoons chopped toasted pecans
  • 1 tablespoon cacao nibs
  • Extra chocolate chips

Instructions

  • Line a loaf pan or square container with baking paper.
    Prepare the cookie dough layer by combining oat flour, almond flour and protein powder in a mixing bowl.
    Add almond butter, maple syrup, vanilla extrac, and milk. Stir until a soft cookie dough forms.
    Fold through the chocolate chips.
    Press half of the dough firmly into the bottom of the prepared pan.
    Place in the freezer while preparing the filling.

Vanilla Protein Ice Cream Filling

  • Add soaked cashews, coconut cream, protein powder, maple syrup, coconut oil and vanilla extract to a high-speed blender.
    Blend until completely smooth and creamy.
    Fold through the chocolate chips and any optional add-ins.
    Pour the ice cream mixture over the cookie dough base and smooth the top.
    Flatten the remaining cookie dough between two sheets of baking paper and carefully place over the filling.
    Freeze for 5–6 hours or until completely firm.
    Allow to soften for 10 minutes before removing from pan and slicing into 16 bars or sandwich squares and serving (cut in half further for smaller portions).
    Let sit at room temperature for 5 minutes before serving for the perfect creamy texture.
    Store in an airtight container in the freezer for up to 1 month.   
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