Biscoff Protein Ice Cream Sandwich

June 16, 2024

Nutrition (per sandwich)

• Calories: 280
• Protein: 20g
• Carbohydrates: 28g
• Fat: 10g

Nutrition values based on: MyProtein Whey Vanilla, Halo Top Vanilla Ice Cream, Lotus Biscoff Spread, Fage 0%, oats, free-range eggs.

Ingredients

For cookies:

• 80g oats
• 30g whey protein (vanilla or caramel)
• 1 medium egg (approx. 50g out of shell)
• 40g Fage Total 0% Greek Yogurt
• 20g Lotus Biscoff Spread
• 20g light brown sugar or sweetener
• 1/2 tsp baking powder
• Pinch of salt

Filling:

• 200ml Halo Top Vanilla Ice Cream (or any protein ice cream)

Instructions

1. Preheat oven to 175°C (155°C fan). Line a baking tray.
2. In a bowl, mix all cookie ingredients until a soft dough forms.
3. Form 8 equal cookies (~35g each), flatten slightly, and place on tray.
4. Bake for 10–12 minutes until lightly golden. Cool fully.
5. Assemble: Sandwich approx. 50g softened ice cream between two cookies.
6. Wrap tightly and freeze for 1–2 hours before serving.

Serving Ideas

• Drizzle with melted Biscoff or dark chocolate before freezing
• Best eaten cold directly from freezer
• Store individually wrapped in freezer for up to 7 days

Portioning Tip

Raw cookie dough should weigh ~280g. Bake into 8 equal cookies (~35g each).
Use ~50g ice cream per sandwich for accurate nutrition.

All macros calculated using official UK food labels for each brand listed. Adjust for substitutions or regional brands.

Allergy/Intolerance Warning:
Contains milk (Greek yogurt, whey, ice cream), wheat (Biscoff, oat contamination), eggs, and soy lecithin (in Biscoff and Halo Top).
May also contain nuts or traces depending on brand.
Always check labels for allergens. Substitute where necessary. For severe allergies, consult a doctor or dietitian before trying new ingredients.