Name: Collagen Recipe: Ice Cream Cookie Sandwich | Vital Proteins UK
Yield: 3 big or 6 small
Ingredients: 6 tbsp dairy-free butter; 3 tbsp coconut sugar; 1 egg; 1 tsp vanilla extract; 80 g oat flour; 1 tsp baking soda; 2 scoops Vital Proteins Collagen Peptides; 1/4 tsp salt; 45 g chocolate chunks; 3 frozen bananas; Topping: 720ml coconut milk (refrigerated), 3 tsp vanilla, 2 scoops Vital Proteins Collagen Peptides

What’s the best way to cool off in the heat? We’re placing our bets on these decadent Ice Cream Cookie Sandwiches!

Not only are they ideal summer treats, but we promise they’ll also serve as your go-to snack on a warm day.

Even better, this recipe calls for just a handful of ingredients. Dairy-free butter, coconut sugar, chocolate chunks (and more) make up the soft cookie exterior, while frozen bananas, vanilla extract and coconut milk make up the ‘ice cream’ portion of this recipe. There’s a hidden, undetectable surprise in this dessert too – two scoops of Vital Proteins Collagen Peptides are used in the cookie batter and creamy interior.

Are you ready to cool down with these cookies? We assure you they’re a crowd pleaser.

Collagen Ice Cream Cookie Sandwich Recipe

*CONTAINS EGGS, OATS AND MILK

Servings: 3 big or 6 small

Ingredients

6 tbsp dairy-free butter
3 tbsp coconut sugar
1 egg
1 tsp vanilla extract
80g oat flour
1 tsp baking soda
2 scoops Vital Proteins Collagen Peptides
1/4 tsp salt
45g chocolate chunks
frozen bananas
Topping: 720ml coconut milk (refrigerated), 3 tsp vanilla, 2 scoops Vital Proteins Collagen Peptides

Method

Preheat the oven to 180°C.
Mix the butter and sugar in a mixer until smooth.
Add the remaining wet ingredients for the cookie to the mixer and mix until well combined.
Add the remaining dry ingredients for the cookies (besides the chocolate chunks) to the mixer and mix until combined.
Fold the chocolate chunks into the mixture.
Scoop the mixture into circle shapes on a baking tray lined with parchment paper (go for either 6 large scoops or 12 small scoops).
Bake the cookies for 15 minutes.
While the cookies are baking, begin to make the whipped ice cream (or feel free to use your own).
Place the frozen bananas and refrigerated coconut milk in a blender. Since it’s served immediately, use ½ a banana and 60ml of coconut milk per person. Tip: When measuring the coconut milk, use the hardened milk only.
Add the vanilla and collagen powder and continue to blend until smooth (do not over mix).
When the cookies are cool, fill the inside of two cookies with the whipped ‘ice cream’.
Serve and enjoy immediately. Any remaining whipped ‘ice cream’ can be frozen; simply remove from the freezer for 15 minutes before enjoying again.