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Muesli Ice Cream Sandwich

Muesli Ice Cream Sandwich recipe from Bulk Nutrients

Muesli Ice Cream Sandwich recipe from Bulk Nutrients

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


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


  1. Step 1: Blend muesli in a food processor to a fine crumb.
  2. 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.
  3. Step 3: When ready to remove, run a knife around the outside to help loosen. Be gentle.
  4. Step 4: To make your ice cream: place all ingredients into a bowl and whisk to combine.
  5. Step 5: Place into similar moulds to those used for the base. Set in the freezer for about three hours or best overnight.
  6. 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

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