This is one of my favorite protein desserts! Even better, each ice cream bar contains at least 7 grams of protein. It tastes just like real ice cream sandwiches—crispy graham crackers with a peanut buttery cream filling and dark chocolate in every bite. This protein ice cream sandwiches recipe will help you stay on track with your macros.
Frozen Cool Whip Storage
If you have leftover Cool Whip, you can freeze it for up to 12 months. Once thawed, it can be stored in the fridge for up to two weeks.
Melting Chocolate Chips Method
Microwave: Add chocolate chips to a microwave-safe bowl. Add 1 tbsp of butter or coconut oil. Microwave in 15-20 second increments, stirring after each round. Continue until the chocolate chips are completely melted. Be careful not to overheat, as chocolate can burn quickly.
Stovetop (double boiler) Method: Add water to a small pot and bring it to a gentle simmer. Place a heatproof bowl over the pot. Add chocolate chips to the bowl and stir continuously as the chocolate melts. Once smooth, the chocolate is ready to be used
Protein Ice Cream Sandwiches Ingredients
- ½ cup PB Fit or 2 scoops protein powder
- 1 tub of Cool Whip
- Graham crackers
- ½ cup chocolate chips
- 1 tbsp butter or coconut oil
Protein Ice Cream Sandwiches Instructions
- In a mixing bowl, combine Cool Whip with PB Fit or protein powder. Stir until smooth and well blended.
In a separate microwave-safe bowl, add chocolate chips and butter (or coconut oil). Microwave in 15-20 second intervals, stirring in between, until fully melted.
Line a tray with parchment paper. Arrange a layer of graham crackers on the tray.
Drizzle the melted chocolate over the top.
Spread the protein Cool Whip mixture evenly over the graham crackers.
Place another layer of graham crackers on top to form sandwiches.
Transfer the tray to the freezer and let the sandwiches set until the Cool Whip is firm.
Once frozen, enjoy your homemade protein ice cream sandwiches!
Protein Ice Cream Sandwiches
Ingredients
- ½ cup PB Fit or 2 scoops protein powder
- 1 tub Cool Whip
- Graham crackers
- ½ cup chocolate chips
- 1 tbsp butter or coconut oil
Instructions
- In a mixing bowl, combine Cool Whip with PB Fit or protein powder. Stir until smooth and well blended.
- In a separate microwave-safe bowl, add chocolate chips and butter (or coconut oil). Microwave in 15-20 second intervals, stirring in between, until fully melted.
- Line a tray with parchment paper. Arrange a layer of graham crackers on the tray.
- Drizzle the melted chocolate over the top.
- Spread the protein Cool Whip mixture evenly over the graham crackers.
- Place another layer of graham crackers on top to form sandwiches.
- Transfer the tray to the freezer and let the sandwiches set until the Cool Whip is firm.
- Once frozen, enjoy your homemade protein ice cream sandwiches!
If you enjoyed this high-protein dessert recipe, you might also like this cottage cheese protein bagel recipe.
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