Vegan Chocolate Ice Cream Sandwiches

We all scream for ice cream! Why not add a bit of plant-based protein powder to your ice cream this summer? Vegatopians swear by this recipe after hot summer workouts. Then once you’ve whipped up a batch of Chocolate Vegan Ice Cream with Vega Sport® Protein, squeeze it between two gluten-free ice cream cookies for a dessert that’s ready to serve or to enjoy later.

Ingredients

Chocolate Protein Ice Cream :
2 cups chocolate hazelnut non-dairy milk
¼ cup coconut sugar or other sweetener (adjust quantity as needed with substitution)
2 ripe avocados
1 serving Chocolate Vega Sport® Premium Protein
¼ cup cocoa powder
1 pinch salt
¼ cup hazelnuts, toasted and chopped
½ chopped bar of Vega® Maca Chocolate
Oat Cookie :
1 cup gluten-free oats
1 large banana
1 tsp vanilla extract
¼ cup walnuts, chopped fine

Preparation

Chocolate Protein Ice Cream
1. Combine all ingredients except hazelnuts and Vega Maca Chocolate in a blender and blend until smooth. Place into a container and refrigerate until cold.
2. In an ice cream maker add chocolate mixture and follow ice cream maker instructions. Add Vega Maca Chocolate and hazelnut in the last two minutes of processing. Transfer to a container and freeze overnight.
Note: If you don’t have an ice cream maker you can freeze the chocolate mixture overnight with hazelnuts and maca chocolate already added in.
Oat Cookie
1. Preheat oven to 350 F and line a cookie sheet.
2. In a blender, process oats until they resemble a flour texture.
3. In a bowl, mash banana and vanilla extract together. Add in oat flour and walnuts. Mix until well combined.
4. Drop cookies by the spoonful onto cookie sheet and bake for 9 -12 minutes or until firm.
Once cookies have cooled, spread ice cream on 1 cookie and then top with another cookie. Eat right away or freeze in a container to enjoy later.