If you’ve been craving something cold, sweet, and packed with feel-good ingredients—these Healthier, High-Protein, Cookie Dough Ice Cream Sandwiches are your new go-to treat! We’re talking layers of chewy, gooey cookie dough hugging a fluffy protein-packed “ice cream” center. And the best part? No oven. ice cream maker. or fuss. Just pure frozen bliss. Even better? They’re vegan, no-bake, gluten-free, & packed with protein to fuel your day.
Cookie dough ice cream sandwiches
I have two favorite summer recipes that involve coconut whip topping: my cookie dough bars and my frozen S’mores. So I combined the two to create these delicious, no-bake, high protein cookie dough ice cream sandwiches! This is a little mash-up of the two and LET ME TELL YOU.. i’m holding onto summer with these and can say for sure they will be on repeat all year long!
Chewy cookie dough is sandwiched between a fluffy coconut whipped topping filling that is perfectly melty and just divine. I hope you guys love this easy dessert recipe as much as we do!
why you’ll be obsessed with this recipe
This recipe is a guilt-free twist on a childhood classic. This isn’t your average summer dessert. This is:
- High-protein (but doesn’t taste like it)
- Dairy-free & gluten-free, & vegan
- No-bake and freezer-friendly – perfect for summer!
- Like eating dessert for gains 😉
Whether you’re cooling off after a workout or just need something sweet to stash in the freezer for snack emergencies, this recipe’s got your back.
Recipe video
How to make protein cookie dough ice cream sandwiches
Full recipe is in the recipe card a the bottom of the post! Here is an overview:
Ingredients
For the No-Bake Cookie Dough:
- Almond flour – Tiger nut flour works as a great 1:1 nut-free substitute!
- Almond butter or cashew butter – you can use oat haus granola butter or sunflower seed butter for a nut-free option. I don’t love using peanut butter as the flavor is over-powering, however you can use it if you’d like!
- Protein powder: You can use your favorite protein powder in whatever flavor! I like to stick to a vanilla, cookie dough, or salted caramel flavor. My favorite is Macro Mike. It adds some sweetness & natural flavor to the recipe that is chef’s kiss! You can use my code “amb-dani” for a discount!
- Maple syrup
- Coconut oil
- Chocolate chips: I love using these chocolate chips to keep sugar content low!
- Pantry staples: vanilla extract, sea salt
For the Protein “Ice Cream” Filling:
- Coconut whipped topping
- Protein powder (plant-based or whey, your choice)
Steps to make protein Ice Cream Sandwiches
1. Whip Up the Dough
Mix almond flour, nut butter, maple syrup, vanilla, and salt in a bowl until it forms a soft dough. Fold in chocolate chips. If it’s too sticky, chill it for 10 minutes so it’s easier to handle.
2. Press & Chill
Line a loaf pan with parchment paper. Press half the dough into the bottom—this is your cookie base. Remove the parchment paper from the pan and place this layer in the freezer. Add another piece of parchment paper to the loaf pan and press the remaining cookie dough into the bottom.
Gently fold your protein powder into the coconut whipped topping. Spread the protein “ice cream” over your cookie base, then remove the other layer of dough and press it on top. Freeze for 4 hours-overnight, until everything’s nice and firm.
3. Freeze, Slice, & Serve
Remove from the freezer, let it sit for a couple minutes to soften slightly, then slice into sandwich squares. Store extras in the freezer—if you have any left! 😉
Pro Tips for the Best No-Bake Cookie Dough Sandwiches
- Customize it: Swap in different nut butters, add chopped nuts, or use chocolate protein for a twist.
- Use a loaf pan for thicker bars or a small square pan for thinner ones. You might need to double the cookie dough recipe so it fits the pan!
FAQ’s
- What’s the best protein powder for this? I love using something in the realm of vanilla, salted caramel, etc. Plant-based or whey both work—just avoid gritty ones!
- Can I make these ahead of time? YES. In fact, they’re better after a night in the freezer. Perfect for meal-prepping dessert (which should totally be a thing).
- Can I make this nut-free? Absolutely! Use sunflower seed butter and tiger nut flour instead of almond flour for an allergy-friendly version.
More Healthy Frozen Treats to try
- Strawberry frozen S’mores
- Healthy strawberry shortcake cups
- Strawberry shortcake protein ice cream (ninja creami)
- Dilly bars
- 2 ingredient orange sorbet
- Healthy snickers bites
- 2 ingredient Rolo’s
- Vegan frozen yogurt
- Strawberry yogurt bites
- Strawberry cheesecake yogurt parfait
If you try these and love, it’d mean the world to me if you left a star rating & review below and be sure to tag me on Instagram @danishealthyeats with your creations!
Cookie dough Ice cream Sandwiches
Ingredients
Cookie dough
- 1/2 cup of your favorite protein powder *don't use collagen. I used plant-based protein.
- 1 cup almond flour *can use Tiger nut flour for nut-free
- 1/4 cup maple syrup or honey
- 1/4 cup almond or cashew butter *use granola butter or sunflower butter for nut-free
- vanilla extract & pinch of sea salt
- 3-4 tbsp milk, of choice, as needed
- 1 tsp vanilla extract
- 1 tbsp coconut oil or avocado oil, butter, etc.
- 1 tsp sea salt
- handful of chocolate chips
"ice cream" filling
- 3/4 tub so delicious coconut whip (or similar whipped topping) *I just eyeball it and save the rest for dipping fruit in, etc!
- 1 tsp vanilla extract
- 2 scoops of your favorite protein powder
Instructions
- Mix all of the cookie dough ingredients in a bowl until it forms a soft dough. Fold in chocolate chips.
- Line a loaf pan with parchment paper. Press half the dough into the bottom—this is your cookie base. Remove the parchment paper from the pan and place this layer in the freezer. Add another piece of parchment paper to the loaf pan and press the remaining cookie dough into the bottom.
- Gently fold your protein powder into the coconut whipped topping. Spread the protein “ice cream” over your cookie base, then remove the other layer of dough and press it on top. Freeze for 4 hours-overnight, until everything’s nice and firm.
- Slice, & Serve. Remove from the freezer, let it sit for a couple minutes to soften slightly, then slice into sandwich squares. Store extras in the freezer—if you have any left! 😉
