Protein Ice cream Sandwich

These Protein Ice Cream sandwiches are a little guilt free sweet treat, to beat the summer heat. Enjoy!

By Joanne  Print

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  • Prep 20 MINS
  • Cook 19 MINS
  • Yields 16


 1/2 pack (170g) of Protein Muffin Mix

 100g choc chips

 60g cocoa powder

 200g zucchini grated

 ¾ cup almond milk

 3 eggs

 1 teaspoon Natvia

 1 pint of Halotop Ice Cream - Birthday Cake flavour (or pick a flavour of your choice)



1Pre-heat your oven to 170°C (Fan forced)

2In a large mixing bowl combine Protein Muffin Mix, Natvia, chocolate chips, cocoa, and grated zucchini.

3In second bowl mix together egg and milk.

4Gently combine wet & dry ingredients.

5Line a baking tray with baking paper and spray oil down ends.

6Pour mix in and even out, approx. 2cm thick (we used a rectangle tray)

7Bake at 170°C for 15-18mins. Let cool for 1hr at room temp (still in tin)

8Refrigerate for 2hrs before slicing as it makes it more if that fudgy brownie texture and also easy to slice, and is even better overnight.

Assembling the ice cream sandwich

1Cut brownies into 16 even squares - Note: using a round cookie cutter created too much left over brownie :(

2Cut each brownie in half horizontally

3Spoon 1 heaped tablespoon of ice cream onto the brownie, then sandwich the other half on top and carefully roll into the sprinkles.

4Repeat process to complete the rest.

5Freeze for 3-4 hrs or even better overnight.

Nutrition Facts

Serving size80g
Energy150 Cal (628 Kj)
Fat, total10g
- Saturated fat4g
Carbohydrate, total8g
- Sugar3g

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