Healthy High Protein Cookies and Cream Ice Cream Recipe


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

  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!

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

Original recipe and more pictures visit: Healthy High Protein Cookies and Cream Ice Cream @

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