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Protein Waffle Ice Cream Sandwiches

Serves 5 30 minute prep time

By Morgan Shupe on July 14, 2015, categorized in Dessert, Snacks

Protein Waffle Ice Cream Sandwiches

Watch out cookies, there’s a new ice cream sandwich in town! We think these sammies can even count as breakfast, since they include waffles made with plant-based protein powder, and the “ice cream” is made just with bananas.

If we’re in a more decadent mood, we’ll add So Delicious® dairy-free ice cream to the sandwich instead of banana “ice cream” and make it official treat.

Ingredients

  • Waffles:
  • 1 1/2 tsp ground flax
  • 1/4 cup water
  • 1 1/2 cups gluten-free all-purpose flour
  • 1/2 cup Chocolate Vega Sport® Performance Protein
  • or 1/2 cup Chocolate Vega® Clean Protein
  • 3 Tbsp cocoa powder
  • 1/4 cup cane sugar or coconut sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • A pinch sea salt
  • 1/4 cup peanut butter
  • 1 Tbsp apple cider vinegar
  • 1/4 cup vegetable or grape seed oil
  • 1 1/2 cup unsweetened almond milk (or other non-dairy milks)
  • Ice Cream:
  • 4 bananas, cut into pieces and frozen
  • 1 tsp vanilla extract, optional

Preparation

  • Waffles:

  • Heat waffle iron.

  • Make flax egg by combining flax and water together in a bowl and setting aside.

  • Combine gluten-free flour, Vega One, cocoa powder, sugar, baking powder, baking soda, and sea salt in a bowl.

  • Combine peanut butter, apple cider vinegar, oil and almond milk with flax egg.

  • Combine wet and dry ingredients until a batter forms. Batter should be thick.

  • Cook waffles according to waffle maker instructions.

  • Ice Cream:

  • Combine all ingredients in a blender and process until smooth. Enjoy immediately or freeze overnight for a harder texture.

  • Sandwich:

  • Put banana ice cream in between 2 room temperature waffles. Wrap and freeze for future use or eat immediately.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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