High Protein Ice Cream Sandwich

INGREDIENTS

• For the filling:
• 2 cups whole milk cottage cheese
• 1/3 cup honey
• 1/4 cup PBfit Classic
• small pinch of salt
• 1 tsp vanilla extract
• For the cookies:
• 1/2 cup PBfit Peanut Flour Baking Blend
• 1/2 cup dutch process cocoa powder
• 1/4 tsp baking powder
• 1 tsp salt
• 3/4 cup butter
• 3/4 cup sugar
• 1 tsp vanilla
• 1 egg

DIRECTIONS

1. 1

   Blend all the filling ingredients together until smooth. Spread it evenly onto a parchment-lined quarter sheet pan and freeze until completely solid, at least 3 hours.

2. 2

   Preheat the oven to 350°F.

3. 3

   In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla. Add the cocoa powder and mix until well combined. Stir in the flour, mixing just until incorporated.

4. 4

   Spread the cookie dough evenly onto a parchment-lined half sheet pan. The dough is a little sticky, so use an offset spatula and work patiently to spread it into an even layer.

5. 5

   Bake for 12 minutes. Let the cookie cool completely. For easier assembly, you can chill it in the refrigerator after it has cooled.

6. 6

   Cut the cooled cookie slab in half. Place the frozen cottage cheese layer on one half, then top with the second half to make one large sandwich.

7. 7

   Using a serrated knife, cut into individual ice cream sandwiches.

8. 8

   Wrap each sandwich in parchment paper and store them in a zip-top freezer bag in the freezer until ready to enjoy.

9. 9

   Enjoy your High Protein Ice Cream Sandwich!