Cookies + Creamy Ice Cream Sandwich

Cookies & Ice Creamy Sandwich

Servings: 3

INGREDIENTS

Parchment paper

Nonstick cooking spray

7 oz. organic silken tofu

1 scoop cookies and cream (or chocolate) flavored protein powder

2 tsp. monk fruit sweetener (or stevia)

1 tsp. pure vanilla extract

3 Tbsp. all-natural almond butter

1 Tbsp. unsweetened cocoa powder

2 tsp. pure maple syrup

1 dash sea salt (or Himalayan salt)

INSTRUCTIONS

1. Preheat the oven to 350° F.

2. Line a small baking sheet with parchment paper; lightly coat with spray.

3. Add tofu, protein powder, monk fruit sweetener, and extract to a food processor; cover. Process on high for 2 to 3 minutes, or until smooth. Pour into a freezer-safe container. Freeze for 2 hours. Let warm at room temperature for 10 minutes before scooping.

4. While ice cream freezes, add almond butter, cocoa powder, maple syrup, and salt to a small mixing bowl; stir until smooth. Divide dough evenly to form 6 even balls; use clean fingers to mold each cookie into approximately a 3-inch circle.

5. Bake for 8 to 11 minutes, or until cookies are dry; let cool.

6. To make sandwiches place 1 cookie on each of 3 plates. Scoop ⅓ cup ice cream on each cookie. Top each with another cookie; press gently to bond. Enjoy immediately!