1 scoop protein frosted cookie
1/4 cup heavy whipping cream
1/2 cup unsweetened almond milk
2 tbsp swerve granular
1 serving (9) white chocolate melting wafers
1/4 tsp vanilla
1 egg yolk
Dash of salt
Blue food coloring – use whatever amount that gives you your desired color
2 Chips ahoy cookies and 2 oreos for mix ins (included in macros)
Serving Size: 2
Mix together your heavy whipping cream, almond milk, and protein until there are no chunks. Heat in a saucepan over low heat until it starts to bubble around the edges. Add in white chocolate, swerve, vanilla, salt, food coloring, and last but not least the egg yolk, whisking constantly. Continue to heat and whisk until the sauce begins to thicken. Remove from heat and chill in the fridge before putting into your ice cream maker. Add in your chopped up cookies at this point, and let the ice cream maker do it’s work. 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 so if you have leftovers that have been completely frozen, just set it out on the counter for a bit, or microwave it for a minute so it’s soft enough to scoop.
From the kitchen of: Stephanie Rogge