Dressed like penguins that thrive in the deep freeze, these frosty ice cream sandwiches feature chewy, no-bake cookies that are fit for a South Pole dessert and blow away anything you’d find in a gas station freezer.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 cup pitted dates</li>
<li>3/4 cup pecans</li>
<li>3/4 cup rolled oats</li>
<li>1/4 cup ground flaxseed</li>
<li>1/4 cup cocoa powder or chocolate protein powder</li>
<li>2 tbsp honey</li>
<li>1/8 tsp salt </li>
<li>1 pint vanilla protein ice cream, such as Halo Top</li>
<li>1/3 cup cacao nibs (optional)</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Place dates in a bowl, cover with warm water, and let soak 15 minutes. Drain and pat dry with a paper towel.</li>
<li> Place pecans and oats in a food processor and grind into small bits. Add dates, flaxseed, cocoa, honey, and salt and process until mixture sticks together when pinched between your fingers.</li>
<li>Form the dough into 12 cookie-shaped discs. (It’s helpful to moisten your hands with water for this step.) Place the discs on a baking sheet covered with parchment or waxed paper and press down on them to flatten further into discs about 2 inches wide. Place sheet in freezer for 1 hour. Lift cookies from sheet and store in a zip-top bag in the freezer until ready to serve.</li>
<li>To assemble the ice cream sandwiches, scoop some ice cream onto a cookie disc and top with another disc. Press down gently to slightly flatten. Roll sides of sandwich in cacao nibs if using.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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