Protein Ice Cream Sandwich

• 150 g Nonfat Greek yogurt (⅔ cup)
• 15 g Vanilla whey protein powder (0.5 oz (about ½ scoop))
• 4 g Unsweetened cocoa powder (¾ tbsp)
• 10 g Maple syrup (½ tbsp)
• 2 g Vanilla extract (½ tsp)
• 30 g (2 squares) Graham crackers

You'll need: Small bowl, Spoon, Plastic wrap, Freezer.

Method

1. Whip the filling

   In the small bowl, beat the yogurt, whey, cocoa, maple syrup and vanilla with a spoon for about 2 minutes, until completely smooth and thick.

   Beat well. Lumps of powder freeze into hard, gritty bits.

2. Build and wrap

   Lay one graham cracker square on a sheet of plastic wrap. Spread the filling about 2 cm (¾ inch) thick, top with the second cracker and press gently. Wrap tightly in the plastic wrap.

   Spread the filling to the very edges so every bite has some.

3. Freeze until firm

   Freeze the wrapped sandwich flat for at least 4 hours, until the filling is firm. Take it out and let it stand for 5 minutes before you unwrap and eat it.

   The crackers soften into cookie-like layers as it freezes, which is what you want.

Swaps

• Vanilla whey protein powder → Casein powderA thicker, scoopable texture when frozen.
• Graham crackers, 2 squares → Chocolate wafers, 25 gA deeper chocolate taste with a crisper bite.