Summer treats don’t have to mean sacrificing your wellness goals. These Protein Ice Cream Sandwiches are a perfect example of how indulgence and nutrition can coexist. Made with PlantFusion Complete Protein, they’re dairy-free, gluten-free, and packed with clean, plant-based ingredients—making them ideal for anyone looking to beat the heat and support their body.

For the Cookie Layers:

• 1 cup almond flour
• ¼ cup oat flour
• 1 scoop PlantFusion Complete Protein (vanilla or chocolate)
• ¼ cup nut butter (like almond or cashew)
• ¼ cup maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt
• 2–3 tbsp almond milk (as needed for texture)

For the Ice Cream Center:

• 2 frozen bananas
• 1–2 tbsp almond milk
• Optional: 1 scoop PlantFusion Complete Protein (vanilla or chocolate)
• Optional: splash of vanilla or cinnamon

Directions:

1. Make the Cookie Dough:
   In a bowl, mix all cookie ingredients until a dough forms. Add almond milk a tablespoon at a time until soft but not sticky.
2. Shape & Chill:
   Divide into 12 equal pieces. Press into cookie shapes on parchment paper. Freeze while making the filling.
3. Blend the Ice Cream:
   In a blender or food processor, blend frozen bananas and almond milk until smooth and creamy. Work quickly—it melts fast!
4. Assemble Sandwiches:
   Scoop a layer of banana ice cream onto 6 cookies. Top with the other 6 and gently press. Freeze 1–2 hours until firm.
5. Serve or Store:
   Keep in an airtight container in the freezer for up to a week—if they last that long.

• Use chocolate Complete Protein and stir mini chips into the cookie dough for a double-chocolate version
• Swap the banana ice cream for coconut milk-based ice cream or a blended frozen fruit combo
• Roll the edges in chopped nuts or shredded coconut before freezing for extra flair