Cookies and Cream Ice Cream

healthy high protein cookies and cream ice cream

Serves 1

For the ice cream

• 4 frozen bananas
• ½ t vanilla bean powder or extract
• Optional: 1 scoop of vanilla protein powder
• For the cookie crumbles (see notes above for paleo option):*
• ½ cup gluten free oat flour (rolled oats ground in a blender)
• ¼ cup cocoa powder
• 3 T maple syrup

For the Whole30 Option

• 4 frozen bananas
• 1-2 T cashew butter (Can sub for almond butter)
• Coconut milk, to thin out

Instructions

• 1
  Combine all the cookie ingredients and mix with a fork until crumbly.
• 2
  Transfer onto a baking pan lined with parchment paper. Spread them out so they will bake evenly.
• 3
  Bake for 10-12 minutes at 350F
• 4
  Let them cool for at least 15 minutes. They will not be crunchy immediately after removing from the oven, but will become crunchy as they cool.
• 5
  Blend the ice cream ingredients in a blender or food processor.
• 6
  Stir in half of the cookie pieces.
• 7
  Serve, and top with additional cookie pieces.
• 8
  Enjoy!

Notes

• * Omit for the Whole30 version and top with nuts/seeds/coconut shreds, for a hearty breakfast!

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