serves
5
prep time
25 minutes
cooking time
8-10 minutes
protein
21g
fat
21g
carbs
34g
calories
414
| Cookies | |
|---|---|
| 1 pkt | Macro Mike Choc Chip Cookie Baking Mix |
| 60-80ml | Plant Milk of Choice |
| High-Protein Ice-Cream | |
|---|---|
| 3/4 cup | Vanilla Protein Yoghurt |
| 1 scoop | Macro Mike Caramelised White Choc Luxe Almond Protein |
| Caramel | |
|---|---|
| 2 tbsp | Almond butter |
| 1 tbsp | Maple Syrup |
| 2 tbsp | Almond Milk |
| Optional Topping | |
|---|---|
| 1/3 cup | Sugar Free Chocolate, Melted |
| Crushed Roasted Nuts of Choice | |
-
Preheat oven to 200°C (390°F). In a bowl, mix cookie mix with milk until a thick dough forms. Roll into 10 even balls, place on a lined tray, flatten slightly, and bake for 8–10 minutes. Cool completely on a wire rack.
-
For the ice cream, mix together the vanilla yoghurt and caramelised white choc protein until smooth and creamy. Pop in the fridge while you prep the rest - it will thicken slightly!
-
Spoon 1 heaped tbsp of ice cream onto one cookie. Add 1 heaped tsp of caramel sauce right in the centre. Top with another cookie and press gently until the filling reaches the edges.
-
Freeze for 1 hour to firm up. Dip one-third of each sandwich into melted chocolate, then into crushed nuts. Freeze again for 30 minutes to set.
- Remove from the freezer 20 minutes before eating for the perfect bite. Enjoy!
Featured in this recipe
Caramelised White Choc Premium Almond Protein (400g Bag)
Sale price$52.95
Choc Chip Cookie Baking Mix (250g Bag)
Sale price$20.95
Deluxe Choc
Double Choc Chip Brownie
