Double Cocoa Strawberry Protein Ice Cream Sandwiches

Name: Double Cocoa Strawberry Protein Ice Cream Sandwiches
Yield: 4 servings
Ingredients: 70 g Rolled oats; 50 g Unflavored micellar casein powder; model 110 cal, 24 g protein, 2 g carbs, 1 g fat, 60 mg sodium per 30 g; 130 g Plain nonfat Greek yogurt; 50 g Whole egg, without shell; 12 g Olive oil; 16 g Unsweetened cocoa powder; 2 g Double-acting baking powder; generic model; 2 g Vanilla extract; 0.2 g Pure monk fruit extract powder; use label conversion, not cup-for-cup blend; 240 g Plain nonfat Greek yogurt; 40 g Unflavored whey isolate; ready-to-eat, compare sodium; 20 g Honey; 2 g Vanilla extract; 80 g Strawberries, hulled

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Double Cocoa Strawberry Protein Ice Cream Sandwiches

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Estimated nutrition per portion

282.0calories

32.9g protein

24.7g carbs

6.8g fat

Sodium: 148 mg / estimated

1 of 4 complete sandwiches. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

70 g Rolled oats
50 g Unflavored micellar casein powder; model 110 cal, 24 g protein, 2 g carbs, 1 g fat, 60 mg sodium per 30 g
130 g Plain nonfat Greek yogurt
50 g Whole egg, without shell
12 g Olive oil
16 g Unsweetened cocoa powder
2 g Double-acting baking powder; generic model
2 g Vanilla extract
0.2 g Pure monk fruit extract powder; use label conversion, not cup-for-cup blend
240 g Plain nonfat Greek yogurt
40 g Unflavored whey isolate; ready-to-eat, compare sodium
20 g Honey
2 g Vanilla extract
80 g Strawberries, hulled

Cooking instructions

Heat oven to 350 F (175 C). Grind oats to fine flour and mix with casein and baking powder. Whisk yogurt, egg, oil, vanilla and sweetener, then stir into the dry ingredients, including the cocoa for the chocolate version. Rest 10 minutes for casein and oats to hydrate. Divide into 8 equal dough portions and flatten on parchment into 3-inch rounds about 1/4 inch thick; these will not spread like sugary cookies. Bake 10-14 minutes until set and the thickest center reaches 160 F. Cool fully on the tray. Do not eat raw dough. Expect soft, cake-like protein cookies rather than crisp butter cookies. For the filling, blend the additional 240 g yogurt, 40 g whey, 20 g honey and 2 g vanilla with 80 g strawberries. Freeze in a lined shallow dish for 60-90 minutes until thick and spreadable. Divide ALL filling evenly among 4 cooled cookies; top with the other 4 cookies and freeze 3-4 hours. Wrap separately. One whole sandwich is a serving; both cookies and filling are counted.

Meal-prep storage

Freeze promptly, individually wrapped or airtight, at 0 F or below; aim to use within 2 weeks for texture. Let a portion soften 5-10 minutes before eating. Low-fat, lower-sugar bases freeze harder than commercial ice cream. Do not refreeze melted ice cream.

Ingredient and allergy checks

Listed allergens: Milk, Egg. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

Use the matching cookie card if preparing cookies alone; this complete sandwich list already includes them. No optional candy or biscuit garnish is omitted from the numbers.

New development recipe; texture, exact product labels and finished yield need kitchen validation.

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