Who could use a little cooling off? I know I could! Try this recipe and shave off over 30 grams of sugar! A traditional Ice Cream sandwich has 200 calories and over 40 carbohydrates. Not to mention the TRANS-Fat and other scary ingredients in the HEALTHY CHOICE brand! To read more on trans-fat and weight gain, click HERE.
Ingredients: Chocolate Wafer (Bleached Wheat Flour [Enriched with Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid]Sugar, Caramel Color, Partially Hydrogenated Soybean Oil, Corn Sugar, Cocoa, High Fructose Corn Syrup, Modified Corn Starch, Salt, Baking Soda, Soy Lecithin)Condensed Skim Milk, Whole Milk, Liquid Sugar, Water, Corn Syrup, contains 2% or less of each of the Following: Maltodextrin, Pasteurized Whey Protein Concentrate, Stabilizer (Mono and Diglycerides, Guar Gum, Calcium Sulfate, Locust Bean Gum, Polysorbate 65, Carrageenan)Natural and Artificial Vanilla Flavoring, Mono and Diglycerides, Polysorbate 80, Vitamin A Palmitate, Annatto Color, Cream.
SANDWICH:
1/2 cup vanilla whey or egg white protein
3/4 cup peanut flour (or almond flour)
1/4 tsp baking soda
1/4 tsp Celtic sea salt
1/4 cup butter or coconut oil
1/4 cup Swerve (or erythritol)
1 tsp stevia glycerite
4 TBS cocoa powder
2-4 TBS water(just enough to hold dough together)
Preheat the oven to 350 degrees F (200 degrees C). In a medium bowl, stir together the whey, almond flour, cocoa, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the almond milk and sweetener to form a stiff dough. On a cookie sheet, place 1/4 inch thick rectangles 2 inches apart. I used my hands to shape into rectangles (about 2 inches wide, by 4 inches long). Bake for 12-14 minutes in the preheated oven, until edges are lightly browned. Cool in oven to crisp up.
Nutritional Info for the WHOLE Batch (using Swerve): 995 calories, 19 carbs, 9 fiber
ICE CREAM FILLING:
2 oz heavy cream or coconut milk
2 oz cream cheese or coconut cream
3 TBS Natural creamy peanut butter
2-4 TBS Swerve (or erythritol)
1 tsp stevia glycerite
In a medium sized bowl, mix heavy cream with a mixer until it forms stiff peaks. Do not over-beat or it will turn into butter! Set the cream aside. Beat cream cheese, sweetener, and peanut butter until the mixture is smooth and clump free. Test for sweetness. It should be a bit sweeter than you want the finished product. Using a spatula, gently fold cream cheese into the whipped cream. Freeze for 1/2 hour. Once it has hardened enough to handle, remove from freezer and fill in between 2 "cookies." Place back in freezer to set for 1/2 hour. Makes 12 servings.
NUTRITIONAL COMPARISON (per serving)
Healthy Choice Bar = 130 calories, 3g fat, 2g protein, 24 carbs, 1g fiber
"Healthified" Bar = 126 calories, 9g fat, 8g protein, 3.5 carbs, 1.5g fiber
