By Joanne Salerno Snack
December 14, 2017
These Protein Ice Cream sandwiches are a little guilt free sweet treat, to beat the summer heat. Enjoy!
1/2 packet (170g) of Protein Muffin Mix
100g choc chips
60g cocoa powder
200g zucchini grated
¾ cup almond milk
1 pint of Halo Top Birthday Cake flavour (or pick a flavour of your choice)
Sprinkles to roll them in
1Pre Heat for 170g degrees
2In one bowl mix together cupcake mix, natvia, chocolate chips, cocoa, and grated zucchini.
3In second bowl mix together egg and milk.
4Gently combine wet & dry ingredients.
5Line a baking tray with baking paper and spray oil down ends.
6Pour mix in and even out, approx 2cm thick (we used a rectangle tray)
7Bake at 170 deg for 15-18mins. Let cool for 1hr at room temp (still in tin)
8Refrigerate for 2hrs before slicing as it makes it more if that fudgy brownie texture and also easy to slice, and is even better overnight.
Assembling the ice cream sandwich
1Cut brownies into 16 even squares - Note: using a round cookie cutter created too much left over brownie 🙁
2Cut each brownie in half horizontally
3Spoon 1 heaped TB of ice cream onto the brownie, then sandwich the other half on top.
4Roll into the sprinkles
5Repeat process to complete the 16
6Freeze for 3-4 hrs or even better overnight.