Protein Brownie Ice Cream Sandwiches

Preparation

• 1

  Preheat the oven to 175°C (350°F).

• 2

  Combine the protein brownie mix with the milk and stir to get a smooth batter. Spread into a lined 8-inch (20cm) square cake tin, sprinkle with the chocolate chips, then bake for 15-20 minutes until a toothpick inserted into the centre of the brownies comes out clean. Set aside to cool completely.

• 3

  Place the frozen banana slices into a food processor and blitz until broken down into very small pieces. Add the water and keep blending until the mixture is smooth and creamy – you’ll need to stop the food processor a few times to scrape down the sides. Once the banana is smooth, add the vanilla whey and blend again to combine.

• 4

  Cut the brownie in half and remove one of the halves from the brownie tin.

• 5

  Spread the banana ice cream over the half of the brownie which is in the tin.

• 6

  Top with the second half of the brownie then freeze until firm – around 3 hours – then slice into 6 bars. Store, individually wrapped, in the freezer for up to 3 months. Allow the brownie ice cream sandwich to thaw at room temperature for 10 minutes before serving to allow the ice cream to soften slightly.

• 1

  Enjoy!