| 6 | 10 | 436 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 8 |
| 1 can(s) (13.5 oz) | Coconut milk, sweetened |
| 2 cup | Almond milk, unsweetened (or coconut milk unsweetened from the fridge (like so delicous)) |
| 3 scoop | Protein Powder, Vega Sport, vanilla |
| 3 tbsp | Stevia sweetener, liquid |
| 1/2 tsp | Salt |
| 1 tsp | Vanilla extract, pure |
| 12 serving(s) | Steph's Chocolate chip cookies |
| 1/2 cup | Butter, vegan |
| 1/2 cup | Stevia sweetener, powder |
| 1/2 cup | Swerve Sweetener, granular (brown substitute) |
| 1 large | Egg ((flax egg)) |
| 1 tsp | Vanilla extract, pure |
| 1 1/2 cup | Almond flour/meal, Bob's Red Mill |
| 1/4 tsp | Baking soda |
| 1/4 tsp | Salt |
| 114 gm | dark chocolate chips sugar free |
1. Combine milks and fill ice cube trays and freeze overnight.
2. Next day blend all ingredients in the blender.
3. Build your cookie sandwich with about 1/4 cup of the icecream between 2 cookies
If you have left over store in freezer and let sit out for 20-30 min to soften before eating. you can make all the sandwiches ahead of time and span wrap or zip lock bag each individually for future servings
cream the butter with the sugar substitute
make your flax egg, let it coagulate
then add to butter mixture
Add the rest of the ingredients with the flour and chocolate chips last
form into a ball
and then scoop of cookies on a baking sheet
bake at 350 for 8-10 minutes
let cool for 10 minutes before eating, and must be completely cool before assembling an ice cream sandwhich
enjoy
| Meat Alternative | 0.8 |
| Milk Alternative | 0.2 |
