White Chocolate Macadamia Cookie Dough Ice Cream Bars

White Chocolate Macadamia Cookie Dough Ice Cream Bars







White Chocolate Macadamia Cookie Dough Ice Cream Bars

Yield: 6 bars

Serving Size: 1 bar

Calories per serving: 164 calories

Fat per serving: 6g

Carbs per serving: 18g

Protein per serving: 11g

White Chocolate Macadamia Cookie Dough Ice Cream Bars


    White Chocolate Macadamia Cookie Dough
  • 1.25 scoop protein powder, 40g (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 1 c garbanzo beans, washed and skins removed
  • 3 tbsp. sugar free maple syrup or sticky syrup of choice
  • 2 tbsp. peanut butter (I used Nuts 'N More Toffee Nut)
  • 15g white chocolate chips
  • 17g raw macadamia nuts
    Chocolate Ice Cream
  • 2 overly ripe bananas, frozen
  • 1 tbsp. powdered peanut butter (I used Better Body Foods)
  • 1 tbsp. unsweetened dark cocoa powder
  • 2 tbsp. unsweetened almond milk
  • 2 tbsp. vanilla protein powder (I used PEScience Gourmet Vanilla)
  • 2 tbsp. water
  • 1 tsp. coconut oil, melted


  1. Rinse your beans well, rubbing them together to remove skins.
  2. Place the beans, maple syrup and peanut butter in a blender on high until smooth. You may need to stop to scrape the sides and the bottom.
  3. Remove the dough from the blender and fold in the protein powder until completely incorporated.
  4. Fold in nuts and white chocolate chips.
  5. Press the cookie dough evenly into an 8x8 inch pan prepared with parchment paper (wet your fingers before pressing the dough for less sticking.
  6. Cover the dough with another layer of parchment paper and place in the freezer for 1 hour to harden.
  7. Blend all ingredients for your ice cream layer together until smooth and then pour over your cookie dough layer using a rubber spatula to spread and even the ice cream.
  8. Mix your icing ingredients together and drizzle over ice cream layer.
  9. Return to the freezer for 4-6 hours or until completely frozen.
  10. Remove from the freezer and let sit at room temperature for 5 minutes before cutting into bars and serving.


For higher protein content, use chocolate protein powder instead of cocoa powder.


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