Homemade Cookie Dough Protein Ice Cream

Everyone has a guilty pleasure, and Ben & Jerry’s Cookie Dough is a sweet-but-salty, smooth yet chewy, taste sensation. However, you’re not going to be healthy or get a rippling six pack if you’re eating it often! Luckily we have a healthy protein ice cream alternative that you guys will love.

This recipe uses tasty natural ingredients to make the vanilla ice cream, plus a Quest Cookies & Cream bar for the cookie-dough chunks. The macros are perfect for a post-gym snack, with tons of carbs and protein for recovery. If you’re on a low-calorie diet, you might want to divide it up into two servings to savour the flavour by eating it over two days.

As always, send in any photos of your versions via email or social media.

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Ingredients

Servings: 1
Macros: Calories 392 kcal, Protein 43g, Carbs 47g, Fat 9g

• 1 Cookies & Cream Quest Bar
• 1 Medium Banana, Just Ripe, Frozen
• 1 Scoop (25g) Vanilla Whey Protein
• 1-2 tbsp Almond Milk

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Method

1. First make the vanilla protein ice cream. Cut the frozen banana in half and peel off the skin. Chuck the frozen banana, whey protein and almond milk into a food processor (1 serving fits into a mini food processor) and blend until smooth. This takes a little while but it’s worth the wait. Scoop this mixture from the food processor and into a bowl.
2. Take the Quest bar out of the packet and chop it up into small 1cm square chunks. Roll these chunks into little cookie-dough balls using your fingers. Add these chunks and any crumbs from the bar to the ice cream and mix well with a spoon. Place the bowl in the freezer for at least 30 minutes to an hour for it to set properly, and consume your protein ice cream within 1 week.