Serving Size: 12
In a large mixing bowl, begin by mixing together the coconut oil and syrup. Mix until the oil begins to break up a bit. The oil will appear lumpy still but will mix in and smooth out after adding in almond flour and protein.
Next, mix in the almond flour and protein powder. Continue mixing until it forms a dough and the coconut oil “lumps” are gone. Fold in the mini chocolate chips.
Line your bread pan with parchment paper. Take half of the dough and pack it down evenly into the pan. Place another piece of parchment paper on top of the dough and evenly pack down the remaining dough. Place another piece of parchment paper on the top dough layer & place in the freezer for an hour.
Upon removing the dough from the freezer, remove the top layer of dough and parchment paper from the pan revealing the bottom layer. Set the top layer off to the side for now. Evenly spread your softened ice cream onto the bottom dough layer in the pan. Grab the top dough layer & remove the bottom piece of parchment paper from it. Place the top dough layer back into the pan right on top of the ice cream. Slightly press down to ensure it freezes all together. Place in the freezer for at least 2 hours. Remove from freezer & cut into 12 servings. To store, wrap each individual sandwich in a small piece of parchment paper.
