High-Protein Ice Cream Sandwich

1

Add the cottage cheese, maple syrup, ⅛ tsp of the salt and 2 tsp of the vanilla extract to a food processor and process until smooth. Transfer to a loaf pan and freeze for at least three hours.

2

Meanwhile, preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper.

3

Whisk the eggs, coconut oil, coconut sugar and remaining vanilla extract together in a large bowl until smooth.

4

Add the almond flour, coconut flour, baking powder, remaining salt and stir with a wooden spoon until just combined. Stir in the chocolate chips.

5

Use a 1-inch round cookie scoop to scoop out eight cookies onto the baking sheet. Flatten the cookies with your hands so that they are about a centimetre high. Bake for 10-12 minutes or until the cookies are light golden brown. Allow the cookies to cool completely.

6

When ready to make the sandwiches, leave the ice cream out on the counter for about 15 minutes to soften. Add ½ cup of ice cream to one cookie and press another cookie down on top of the ice cream to make a sandwich. Repeat with the remaining cookies and ice cream. Enjoy immediately or return to the freezer, covered.