Muesli Ice Cream Sandwich

Posted by Nicole Frain in Recipes

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. Blend muesli in a food processor to a fine crumb.
  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. When ready to remove, run a knife around the outside to help loosen. Be gentle.
  4. To make your ice cream: place all ingredients into a bowl and whisk to combine.
  5. Place into similar moulds to those used for the base. Set in the freezer for about three hours or best overnight.
  6. To assemble sandwich place ice cream between two bases at top and bottom to make a sandwich formation. Enjoy!

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