YOUR SOLIN GENERATED RECIPE
Protein-Packed Greek Yogurt Ice Cream Sandwich
Enjoy this refreshing twist on the classic ice cream sandwich, where creamy, homemade Greek yogurt ice cream meets light, almond flour protein cookies. The tangy Greek yogurt, sweetened with a touch of honey and vanilla, is perfectly sandwiched between two soft, baked almond cookies, delivering a satisfying treat that's rich in protein yet delightfully sweet. A versatile meal option that’s as nourishing as it is delicious.
INGREDIENTS
1 cup Nonfat Plain Greek Yogurt (245g)
1 tsp Honey (7g)
1/4 cup Almond Flour (28g)
2 Egg Whites (~66g)
1/2 tsp Vanilla Extract (2.5g)
1/8 tsp Baking Soda (0.5g)
PREPARATION
In a bowl, combine the Greek yogurt, honey, and vanilla extract. Stir well until smooth and creamy.
Place the mixture in a shallow dish and freeze for about 1 to 1.5 hours, stirring once halfway through to achieve a soft-serve consistency.
Preheat your oven to 350°F (175°C). In a separate bowl, whisk the egg whites until slightly frothy.
Gently fold in the almond flour and baking soda into the egg whites until you have a uniform cookie batter.
Spoon small rounds of the batter onto a baking sheet lined with parchment paper, forming about 2 even cookies. Flatten them slightly with the back of a spoon.
Bake the cookies for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and let them cool completely.
Once the cookies are cool and the yogurt mixture is at a soft-serve consistency, assemble the sandwich by placing a generous scoop of the frozen yogurt mixture between the two almond cookies.
Enjoy immediately for a delightful, protein-packed treat!