Muesli Ice Cream Sandwich

Name: Muesli Ice Cream Sandwich
Prep time: 20 min
Total time: 20 min
Yield: 2 serves
Ingredients: 130g toasted muesli of choice – we used Table of Plenty Nicely Nutty; 4 tablespoons almond meal; 2 tablespoons honey; 2 tablespoons coconut oil – melted; 1 packet flavoured yoghurt of choice – we used Table of Plenty Nourish and Go in Coconut Berry; 1 scoop Bulk Nutrients WPI, WPC or Thermowhey in Strawberry; 2 tablespoons coconut milk

Muesli Ice Cream Sandwich recipe from Bulk Nutrients

Ice cream lovers unite... this one's for you!

Ice cream sandwiches are the superior ice cream, are we right? You can hold it in you hands and eat the entire thing!

This recipe produces two delicious and less naughty ice cream sandwiches that you can share among 4 people (if you are willing to that is).

The biscuit component is very simple to make, the base of it is toasted muesli to provide a serious crunch factor and there is no added sugar just a little honey.

Now for the important part, the ice cream. You can personalise this as much as you like. You could use vanilla yoghurt and protein powder for a vanilla ice cream or you could even experiment with chocolate by adding some cocoa to plain yoghurt and a chocolate protein powder, be inventive.

Either way, the overall result is a scrumptious high-protein dessert that everyone is bound to love.

Makes: 2 servesCalories: 323Difficulty Level: ModeratePreparation time: 20 minutesCook time: 0 minutesTotal time: 20 minutes

Ingredients

To make the biscuit:

130g toasted muesli of choice – we used Table of Plenty Nicely Nutty
4 tablespoons almond meal
2 tablespoons honey
2 tablespoons coconut oil – melted

To make the ice cream:

1 packet flavoured yoghurt of choice – we used Table of Plenty Nourish and Go in Coconut Berry
1 scoop Bulk Nutrients WPI, WPC or Thermowhey in Strawberry
2 tablespoons coconut milk

Instructions

Step 1: Blend muesli in a food processor to a fine crumb.
Step 2: Mix together muesli, honey, almond meal and coconut oil. Press into four cookie cutter rings or similar moulds. Place in the fridge to set.
Step 3: When ready to remove, run a knife around the outside to help loosen. Be gentle.
Step 4: To make your ice cream: place all ingredients into a bowl and whisk to combine.
Step 5: Place into similar moulds to those used for the base. Set in the freezer for about three hours or best overnight.
Step 6: To assemble sandwich place ice cream between two bases at top and bottom to make a sandwich formation. Enjoy!

Nicole is a professional international racing cyclist

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!

More about Nicole Frain