Protein Ice Cream Sandwiches
Chocolate Honeycomb Protein Ice-cream Sandwich
Makes: 6 servesCalories: 308Difficulty Level: HardPreparation time: 25 minutesCook time: 0 minutesTotal time: 25 minutes
Ingredients
For the ‘sandwich’
- 2 x Rocky Road Protein Balls recipe
- 60ml coconut oil melted
- 60ml water
- 60ml water 4 Tbsp desiccated coconut
For the ice-cream
- 70g banana (1 small of ½ a large) – fresh or frozen.
- 30g (1scoop) Bulk Nutrients WPI / WPC Choc Honeycomb
- 60g Vanilla Greek Yogurt
- 60g coconut cream
Instructions
- Step 1: Make your ice-cream. Add all ingredients to a blender/processor and blend until well combined. Pour into a container/round shaped mould and place into the freezer to set – about 2 hrs min.
- Step 2: Make your ‘biscuits’ in the meantime.
- Step 3: Combine the ingredients into a bowl and mix with a spoon. Shape into 2 equal sized ‘disks’ that are slightly larger than the ice-cream fillings. Place into the fridge to firm up.
- Step 4: To assemble place your first biscuit on your plate, top with your ice-cream and finish with your other biscuit. We drizzled some chocolate on ours! And enjoy.
Nutrition
| CHOCOLATE HONEYCOMB PROTEIN ICE-CREAM SANDWICH NUTRITIONAL INFORMATION | ||
|---|---|---|
| Makes: 6 servesServing size: 94.30g | ||
| Average Quantity Per Serving | Average Quantity Per 100g | |
| Energy (kJ) | 1,460 | 1,320 |
| Protein (g) | 20.0 | 18.2 |
| Fat (g) | 21.6 | 19.7 |
| - saturated (g) | 14.7 | 13.4 |
| Carbohydrates (g) | 19.6 | 17.8 |
| Sugar (g) | 10.9 | 9.9 |
| Sodium (mg) | 63 | 57 |
Tropical Protein Ice-cream Sandwich
Makes: 6 servesCalories: 356Difficulty Level: HardPreparation time: 30 minutesCook time: 0 minutesTotal time: 30 minutes
Ingredients
For the ‘sandwich’
- 2 x Rocky Road Protein Balls recipe
- 60ml coconut oil melted
- 60ml water
- 4 Tbsp desiccated coconut
For the ice-cream
- 70g banana (1 small of 1/2 a large) – fresh or frozen.
- 30g (1scoop) Bulk Nutrients Vanilla Muscle Food 101*
- 30g (1 scoop) Bulk Nutrients WPI / WPC Strawberry*
- 60g Vanilla Greek Yogurt
- 60g coconut cream
- 1 Tbsp honey
- 30g pineapple
Instructions
- Step 1: Make your ice-cream. Add all ingredients into a blender/processor and blend until well combined. Pour into a container/round shaped mould and into the freezer to set – about 2 hrs min.
- Step 2: Make your ‘biscuits’ in the meantime.
- Step 3: Combine the ingredients into a bowl and mix with a spoon. Shape into 2 equal sized ‘disks’ that are slightly larger than the ice-cream fillings. Place into the fridge to firm up.
- Step 4: To assemble place your first biscuit on your plate, top with your ice-cream and finish with your other biscuit. We drizzled some chocolate on ours! And enjoy.
Nutrition
| TROPICAL PROTEIN ICE-CREAM SANDWICH NUTRITIONAL INFORMATION | ||
|---|---|---|
| Makes: 6 servesServing size: 110.00g | ||
| Average Quantity Per Serving | Average Quantity Per 100g | |
| Energy (kJ) | 1,460 | 1,320 |
| Protein (g) | 20 | 18.2 |
| Fat (g) | 21.6 | 19.7 |
| - saturated (g) | 14.7 | 13.4 |
| Carbohydrates (g) | 19.6 | 17.8 |
| Sugar (g) | 10.9 | 9.9 |
| Sodium (mg) | 63 | 57 |
*you can alter the flavours of protein and products to suit your tastes.
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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