Recipes

Protein Cookie Ice Cream Sandwich Recipe

Atkins Protein Cookie Ice Cream Sandwich
7.6g
Net Carbs
Prep Time: 346 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
22.3g

Protein

39.4g

Fat

14.4g

Fiber

511.5cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 3/4 cup Heavy Cream, liquid
  • 4 fl ounces Atkins Dark Chocolate Royale Shake
  • 1 tablespoon Confectioners (powdered) erythritol
  • 1 tsp Vanilla Extract
  • 1 dash Salt
  • 8 cookie(s) Atkins Chocolate Chip Protein Cookie

DIRECTIONS

Special equipment- 16-ounce wide mouth Mason jar.
  1. Chill the clean and dry Mason jar in the refrigerator, and the Atkins shake in the freezer for 30 minutes.
  2. Combine cream, shake, sweetener, vanilla extract and salt in the Mason jar with the lid tightly attached. Shake until the mixture has thickened and almost doubled in volume, about 5 minutes. Freeze for 2 hours. 
  3. Remove from freezer, open and use a spoon to gently scrape down the frozen sections on the sides and bottom of the jar. Replace the lid and shake for 2 more minutes. Freeze to desired consistency (another 3 hours for best results). If the cream is fully frozen, allow to warm at room temperature for 3-5 minutes. 
  4. Scoop just shy of ½ cup ice cream and place between 2 cookies. Gently press cookies together to form the sandwich. One sandwich (2 cookies and about 70 grams ice cream) is one serving. This is best consumed immediately with room temperature cookies and cold ice cream.

Cooking Tip

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