Macros for each Waffle Ice Cream Sandwich:
298 Cals, 30g Carbs, 6g Fat, 31g Protein
Macros for each OREO Protein Waffle:
74 Cals, 4g Carbs, 2g Fat, 10g Protein
Ingredients for Protein Waffles:
30g Chocolate Whey/Casein Blend Protein Powder
15g Cookies & Cream Protein Cookie Butter Powder
8g Black Cocoa Powder
5g Zero Cal Sweetener
4g Baking Powder
Pinch of Sea Salt
30g Egg Whites
1 Large Egg
Splash of Unsweetened Almond Milk
Ingredients for OREO Ice Cream Filling:
30g Vanilla Whey/Casein Blend Protein Powder
3g Zero Cal Sweetener
100g Fat Free Cool Whip
2 Oreo Thins
Directions:
1.) First make your oreo ice cream filling because it’ll need to sit in the freezer for a bit after making. Add your protein powder and zero cal sweetener into a bowl and mix to avoid clumping.
2.) Then slowly add cold water and mix till you get an icing like consistency. Then mix in your fat free cool whip. Make sure to not overmix because you want it keep it’s fluffiness. Mix in 2 crushed oreo thins. Add to freezer till ice cream like consistency.
3.) Now to make your oreo protein waffles. Add all your dry ingredients into a bowl and mix to avoid clumping. Then add your wet ingredients and mix till you get a batter like consistency.
4.) Preheat your dash mini waffle maker ($10 on amazon) and all 1/4th your batter to it. These cook in like 2 minutes so keep that in mind. Repeat this for all your waffles. Then let them cool.
5.) Once your ice cream filling is ice cream like, add one of your waffles to your 10oz ramekin and then add half your ice cream to the top of it. Then add your top waffle and press down to evenly disperse the ice cream. Using the ramekin will make sure they come out as perfectly round ice cream sandwiches! Totally not necessary.
6.) Add them to the freezer till the filling is frozen and they are easy to pop out of the ramekins. Then enjoy!