I love ice cream, its my guilty pleasure! Usually, I make banana ice cream to satisfy cravings. But right now I'm totally obsessed with WheyHey Protein Ice cream - sugar free, full of protein and free of additives. Its an amazing addition to any diet!
I know, I know its still a bit too cold for ice cream...but these are ice cream sandwiches so its totally acceptable, right? Plus its so simple to make and a great way to have something, tasty and different whilst keeping in line with your daily macros.
For the Peanut cookies
1 cup chickpeas
1/3roughly chopped almonds
1/3 cup of Peanut Butter
2 teaspoons of vanilla
1 tsp baking powder
1 small bar of white chocolate (I used a free from bar)
1 tbsp of coconut oil
Wheyhey Icecream - Vanilla.
Preheat your oven to 180°C.
Add all the ingredients, except for the almonds, in a food processor and mix together until smooth. Scrape the sides to ensure all of the mixture has been combined.
Stir in the chopped almonds.
With wet hands, form into large balls. Place onto a baking tray lined with baking paper and press down on the balls to flatten into large circles.
Bake for 10 minutes or until golden. The cookies will still be very soft when you take them out of the oven. Leave them to cool and they will firm up slightly.
Cut the Wheyhey ice cream tub into sections.
Once the cookies are firm, put the ice cream section onto one cookie, then add another cookie on top to sandwich the ice cream, then place in the freezer to set.
Leave in the freezer until you want to eat them.
Place a heat proof dish over a pan filled with water. Simmer on a low heat and add your white chocolate bar and 1 tbsp of coconut oil. Keep stirring until completely melted.
Spoon over the mixture onto the cookies and place in the freezer to set.