Peanut Butter & Blueberry Ice Cream Sandwich
Looking for a yummy guilt-free snack? Look no further for a yum twist on your classic ice cream sandwich!
Created by @g.p.nutrition, it’s high in protein and delicious as a snack or desert.
Make this recipe vegan friendly by replacing the Greek yoghurt with oat yoghurt and replacing the honey with agave syrup.
Prep time: 10 minutes
Chill time: 3 hours
Makes: 9 slices
Ingredients
100g Freedom XO Cocoa Crunch
600g Greek yoghurt
60g peanut butter powder
10g honey
150g blueberries
Method
- Line a flat baking tray with baking paper.
- Mix the Freedom XO Cocoa Crunch with 350g of the Greek yoghurt and peanut butter protein.
- Place in tray and smooth out until you have a layer that is 2-3cm in height and then freeze for an hour.
- Fold in the remaining Greek yoghurt, honey, and blueberries. Be careful not to squish the blueberries!
- Place the new mixture on top of the frozen cereal layer, ensuring the new layer is 2-3cm thick in height.
- Optional: decorate with Freedom XO Cocoa Crunch as a fun topping.
- Place back in the freezer for another 2 hours.
- Slice and enjoy!