These ice cream sandwiches made with collagen cookies make the perfect summer treat AND they’re loaded with protein thanks to the Further Food Collagen Peptides!
Further Food Nutritionist Commentary:
By Liz Lederman
Chocolate Chip Peanut Butter Ice Cream Sandwiches (Dairy-Free, Gluten-Free)
1 teaspoon vanilla extract
1 cup Ghiradelli chocolate chips
2 tablespoons peanut butter
1. Preheat oven to 350F
2. Combine dry ingredients and set aside
3. Combine cashews, eggs, vanilla, and maple syrup in food processor and blend until smooth
4. Combine wet and dry, stir in chocolate chips and refrigerate for 30 min
5. Spoon out dough and press down they will not spread on their own
6. Bake for 12-15 minutes
7. Make the “nice” cream – blend together bananas and peanut butter and once cookies are completely cooled make into a sandwich. Store back in the freezer and enjoy once everything is frozen together!
Per Serving: Calories: 374; Total Fat: 16 g; Saturated Fat: 7 g; Monounsaturated Fat: 3 g; Polyunsaturated Fat: 1 g; Cholesterol: 46 mg; Sodium: 79 mg; Potassium: 145 mg; Carbohydrate: 52 g; Fiber: 5 g; Sugar: 36 g; Protein: 7 g
Vitamin C: 4%; Vitamin A: 2%; Iron: 21%; Calcium: 2%
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