* 56 g Light I Can’t Believe It’s Not Butter, melted⁣
* 3 g granulated Stevia⁣
* 8 g Swerve brown sugar⁣
* 1 teaspoon vanilla extract⁣
* the yolk and about half of the white of 1 medium egg ⁣
* 56 g @bowmar_nutrition Protein Cotton Candy, divided⁣
* 105 g all-purpose flour⁣
* 1/4 teaspoon baking soda⁣
* 1/4 teaspoon salt⁣
* 28 g Unicorn vanilla morsels, divided⁣
* 90 g frozen banana chunks ⁣
* 15 mL almond milk⁣


Serving Size: 2 (includes two cookies and ice cream)

1. Preheat oven to 350 degrees F⁣

2. In a bowl, mix together the butter and the sugars. Then, stir in the vanilla and egg until well-combined.⁣

3. Next, add in 28 g of the PCC, flour, baking soda, and salt until a sticky dough is formed. ⁣
4. Stir in 28 g of the vanilla chips.⁣

5. Scoop out about three tablespoons of the dough onto a parchment paper-lined baking sheet—there’s enough dough for four cookies. Keep about 2 inches between the cookies. ⁣
6. Bake for 7 minutes. When done, remove and let cool completely on the baking sheet. ⁣

7. In a blender, combine the remaining 28 g of PCC, banana, and milk until thick. Divide the ice cream into two ramekins. Freeze for a few hours. ⁣

8. Once the ice cream is set, remove from the ramekins and sandwich it between two of the cookies. ⁣

9. Lastly, press the remaining 14 g vanilla chips onto the sides of the ice cream on both sandwiches.⁣

From the kitchen of: Katharina Garcia-Nelson