Protein Ice Cream Sandwiches
These ChiChi ice cream sandwiches taste like dessert, fuel like breakfast, and come together with real ingredients — no powders, no crash. Just creamy, satisfying, chickpea-powered goodness that you can eat straight out of the freezer.
Make a batch, keep them on hand, and let your morning self thank you later.
🍪 What’s Inside
Each sandwich is made with:
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Two chewy chocolate chip cookies made from Original ChiChi
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A scoop of pistachio “ninja creami” ice cream made with Greek yogurt and pistachio butter
Together, they pack ~15g of protein, without any chalky protein powder or added sugar crash.
📝 The Recipe
Makes 4 sandwiches (8 cookies + 1 pint of ice cream)
✨ For the Cookies:
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1 cup Original ChiChi
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1 egg
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2 tbsp coconut oil
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¼ cup mini chocolate chips
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Splash of vanilla
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Pinch of salt
Instructions:
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Preheat oven to 350°F.
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Mix all ingredients in a bowl until you get a thick, scoopable dough.
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Scoop into 8 cookies and flatten slightly on a lined baking sheet.
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Bake for 10–12 minutes, or until just golden at the edges. Let cool fully before sandwiching.
🍨 For the Ice Cream:
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½ cup 2% Greek yogurt
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¾ cup unsweetened almond milk
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2 tbsp pistachio butter
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1 tbsp sugar-free pistachio pudding mix (optional, for texture)
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Sweetener, vanilla, and a pinch of matcha (optional)
Instructions:
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Blend all ingredients until smooth.
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Freeze in a Ninja Creami pint container.
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Once frozen, spin on “Lite Ice Cream” mode. Add a splash of milk and respin if needed for creaminess.
🍦 Assemble the Sandwiches:
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Scoop ~¼ pint (½ cup) of ice cream between two cookies.
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Gently press together and freeze for 30+ minutes to firm up — or eat right away if you’re impatient.
💪 Nutrition (Per Sandwich):
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~15g protein
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No protein powder
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Just real ingredients
💡 Pro Tips:
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Swap pistachio butter for peanut, almond, or tahini to switch up the flavor.
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Use Dark Chocolate ChiChi for double chocolate action.
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Add sprinkles around the edges before freezing for bonus flair.