Protein-Packed Cookie and Ice Cream Sandwiches Recipe


Here’s a lighter, protein-packed take on the much-loved dessert of ice cream sandwiches. Even though it’s not summer, this decadent delight uses an excellent sugar substitute and a crowd-favorite: Quest Bars!


8 oz. unsweetened almond milk
6 oz. plain non-fat Greek yogurt
1 heaping scoop of Myology Vanilla Whey Protein Isolate
1 rounded teaspoon of guar gum
10 drops of liquid stevia
1 cup of ice
1 chocolate chip cookie dough Quest Bar
1 double chocolate chunk Quest Bar


In a blender combine the almond milk, Greek yogurt, whey protein, guar gum, liquid stevia, and ice, and blend for about 1 minute until smooth. The mixture should be slightly runny, but thick. Pour the mixture into a dish or pan (lined with aluminum foil) that’s at least 1 inch deep. Place the pan into the freezer until the mixture is firm.

Using a rolling pin, flatten each Quest Bar out on parchment paper or aluminum foil to about ¼ inch thick. Place each flattened bar onto a parchment-lined cookie sheet and bake at 350 degrees for 11-12 minutes. As soon as the flattened bars come out of the oven, cover them with a sheet of plastic wrap and press down firmly with a round cookie cutter. The plastic wrap makes it easier to cut when hot and prevents the bar from sticking to the cutter. Remove the plastic wrap and let cool. Each bar yields 1 top and 1 bottom to create the sandwich.


When the ice cream mixture is firm enough, cut it with the same round cookie cutter or one that’s slightly smaller. If the mixture is too hard to cut, let it sit out at room temperature and soften for 10-15 minutes. To make cutting even easier, dip the cutter into hot water before cutting.


Place one “cookie” on top of the rounded ice cream slice and one on bottom to complete the sandwich. Place them back into freezer to eat later, or enjoy right away!


Feeling creative? Try using one of these other Quest Bar flavors as your ‘cookie’ >>

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