COOKIES AND CREAM ICE CREAM

CANDIES & SWEET TREATS

740

Calories

47g

FAT

63g

carbs

49g

protein

Ingredients

3/4 Cup Unsweetened Almond Milk
1/4 Cup Heavy Whipping Cream
2 Scoops Bowmar Nutrition Protein Cookies And Cream
1 Serving Of Great Value White Chocolate Melting Wafers – (9 Wafers)
2 Tbsp Swerve Granular
1 Egg Yolk
Dash Of Salt
1.5 Oreos – Crushed

Directions

Simply combine the heavy whipping cream, almond milk, and protein in a saucepan over low-medium heat, whisking constantly. Once the edges begin to bubble, remove from the heat and add in your melting wafers, swerve, salt, crushed oreos, and egg yolk, whisking constantly.

Once combined, chill in the fridge before putting into your ice cream maker. If you do not have an ice cream maker, you can use the stir and freeze method. Just put it in the freezer uncovered and every 10-15 minutes or so, stir it until it’s frozen to your liking!

Note: this recipe freezes hard, at least in my freezer it did. When I wanted to eat some I just set it out on the counter for a bit, or microwaved the bowl for 30 seconds so it was soft enough to scoop.

From the kitchen of: Stephanie Rogge

BUCKEYE CHOCOLATE EGGS

CANDIES & SWEET TREATS

148

Calories

7g

FAT

19g

carbs

3g

protein

Ingredients

-1 cup Buckeyes Butter
-2 cups powdered sugar
-2 teaspoons vanilla extract
-2 tablespoons light brown sugar
-1/4 cup melted butter
-1 10-12 ounce bag of melting chocolate (I used dark cocoa Candy Melts)

Directions

Serving Size: 30

1) Line a dish or tray with parchment paper, set aside
2) Mix together Buckeyes butter, powdered sugar, vanilla extract, light brown sugar, and melted butter
3) Form approximately 15 1 inch round balls of the mixture
4) Cut each 1 inch ball in half, you now have 30 equal pieces
5) Form each piece into the shape of an egg (or whatever shape you’d like)
6) Place the chocolate melts in the microwave in 30 second increments, stirring between each increment. I did this 3 times. The chocolate chips should be just melted. You don’t want to overhead the chocolate melts because they’ll seize up. If the chocolate is too thick you can try adding 1-2 tablespoons of high quality oil.
7) Using a spoon and a fork, coat each buckeyes piece one and a time in the chocolate. Place on the parchment paper you prepared earlier. Repeat for all 30 pieces.
8) Refrigerate the Buckeyes Chocolate Eggs for 10 minutes to set then enjoy!

From the kitchen of: Dana Eisentraut

FUDGE COOKIES AND CREAM BALLS

CANDIES & SWEET TREATS

65

Calories

2g

FAT

6g

carbs

6g

protein

Ingredients

3 scoops of Protein Cookies and Cream
3 crushed Oreos
1/4 cup of coconut flour
3 tbsp of pumpkin purée
2 tbsp of almond milk
15g of milk chocolate melting wafers (I use Ghirardelli)
Sprinkles

Directions

Serving Size: 12

In a mixing bowl, begin by whisking together protein, crushed Oreos and coconut flour. Next, add in the pumpkin purée and milk and mix, mix, mix! Once it is fully combined, line a plate or baking sheet with parchment paper. Scoop the dough out and roll into 12 balls.

Melt the wafers in the microwave for 15 seconds and mix until smooth. Using a spoon, drizzle the melted chocolate on top of each ball and immediately top with sprinkles if you wish. Keep refrigerated. *Tip: Line the container you will be refrigerating these in with a small sheet of parchment paper to prevent sticking.

From the kitchen of: Delaney Weirich

CREAM FILLED FROZEN PROTEIN POPS

CANDIES & SWEET TREATS

163

Calories

7g

FAT

20g

carbs

6g

protein

Ingredients

-1 1/2 c unsweetened vanilla almond milk
-1 tub of Cool Whip light
-1 Scoop of Bowmar protein powder, any flavor, I used Protein Blueberry Cheesecake

Directions

Serving Size: 4

Mix 1/2 cup of almond milk with 1/2 cup of Cool Whip light, and whisk together. Pour this mixture into your popsicle molds until they’re half full and then freeze. Once frozen, run them under hot water until the creamy mixture releases from the Popsicle mold and set aside. Next, mix 1 cup of unsweetened vanilla almond milk with one scoop of Bowmar Protein Blueberry Cheesecake (or other flavor) using your shaker cup or rapid mixer. Pour protein and almond milk into your empty popsicle molds until a third full then add back in your frozen creamy mixture. Next top with remaining protein mixture and replace sticks into popsicle molds. Freeze and enjoy!

From the kitchen of: Denise Zanke

THIN MINT MUDDY BUDDIES

CANDIES & SWEET TREATS

290

Calories

12g

FAT

38g

carbs

8g

protein

Ingredients

4 1/2 Cups Rice Chex
28 Andes (whole package) or 1 Bag of Andes Baking Chips
1.5 Tbs Butter
1/2 Cup Powdered Sugar
2 Scoops Protein Cookies and Cream
Optional: Mint M&Ms (not included in macros)

Directions

Serving Size: 9

-Cover a baking sheet with wax paper and set aside
-Put Rice Chex in a big mixing bowl and set aside
-Put powdered sugar and Protein Cookies and Cream in a gallon Ziplock bag and shake them together. Set aside.
-Put Andes into a microwave safe measuring cup or bowl and 1.5 Tbs of Butter. Melt in microwave for 1 minute then stir together.
-Pour chocolate over cereal and gently mix together until evenly coated
-Pour chocolate covered cereal into the gallon bag with the powdered sugar/protein mixture and shake until evenly coated
-Spread out the cereal onto the wax paper and let dry. Put into a bowl or back into the bag and enjoy!
-Optional: Add Mint M&Ms into the muddy buddies
-Makes nine 1/2 cup servings

From the kitchen of: Paige Pomerantz

MINI S’MORES FRENCH TOAST CASSEROLE

CANDIES & SWEET TREATS

141

Calories

5g

FAT

19g

carbs

7g

protein

Ingredients

8oz Loaf French Bread, Cubed into bite sized pieces
3/4 Cups Milk
3 Large Eggs
1/2 Cup Chocolate Chips
1/2 Cup Miniature Marshmallow
2 Graham Crackers, Crushed
1 scoop of PHC

Directions

Serving Size: 12

Preheat oven to 350 degrees
In a large bowl, whisk together the milk, PHC, and eggs. Add bread cubes to the mixture and mix until all of the bread is coated. Mix in the graham crackers, chocolate chips and marshmallows. For easy cleanup place cupcake liners in a cupcake pan or spray a cupcake pan. Portion mixture into 12 cupcake liners.
Bake for 15-20 minutes, carefully remove from pan and enjoy or allow to cook and store in air tight container and freeze and remove when needed.

From the kitchen of: Kaleigh Bis