
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
- 1Combine all the cookie ingredients and mix with a fork until crumbly.
- 2Transfer onto a baking pan lined with parchment paper. Spread them out so they will bake evenly.
- 3Bake for 10-12 minutes at 350F
- 4Let 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.
- 5Blend the ice cream ingredients in a blender or food processor.
- 6Stir in half of the cookie pieces.
- 7Serve, and top with additional cookie pieces.
- 8Enjoy!
Notes
- * Omit for the Whole30 version and top with nuts/seeds/coconut shreds, for a hearty breakfast!
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