Keto Spoonful

When Dessert Dreams Meet Protein Goals

Hey friend! Madison here, your keto-obsessed recipe developer with a perpetual sweet tooth. Remember those sticky-fingered summer afternoons chasing the ice cream truck? That pure joy of unwrapping a frosty sandwich? I used to think those days were over when I embraced keto – until I cracked the code on guilt-free indulgence. Let’s be real: life’s too short for sad “diet desserts” that taste like cardboard promises. That’s why I became borderline obsessed with creating a treat that hugs your taste buds while high-fiving your wellness goals. Enter: my High-Protein Chocolate Chip Ice Cream Sandwiches. Imagine rich, chocolatey waffle cookies hugging a creamy, frosty filling studded with melty chocolate chips. Each bite delivers 22g of protein, under 12g net carbs, and 100% of your daily joy quota. No fancy equipment, no sugar crashes – just you, a mini waffle maker (your new BFF), and 10 minutes of prep. Ready to make your freezer the happiest place in your kitchen? Let’s dive in!

Melty Memories & Midnight Lightbulb Moments

Picture this: It’s 2005. I’m 16, babysitting the neighbor’s twins. We’re building blanket forts when the ice cream truck’s jingle floats through the window like a siren song. Three vanilla-chocolate sandwiches later, we’re giggling with chocolate-smeared cheeks, and I’m crowned “Coolest Sitter Ever.” Fast-forward to my early keto days: craving that magic but staring at sad stacks of cheese slices. One midnight (because genius strikes when pajamas are on), I grabbed my gym protein powder and Greek yogurt. “What if…,” I whispered, eyeing my waffle maker. The first attempt? A hilarious mess – frozen yogurt soup oozing everywhere! But that flavor… oh, it whispered promises. After tweaking ratios until sunrise, I finally nailed it. Now, every bite teleports me back to that blanket fort – minus the sugar coma. That’s the power of food alchemy, darling!

Your Pantry’s New Dream Team

Waffle Sandwich Ingredients:

• 8g cocoa powder – Dutch-process for deep, velvety chocolate vibes! Natural works too, but it’s fruitier.
• 20g vanilla plant protein – My MVP! Plant-based blends stay tender (whey can get rubbery). Chef’s hack: If using whey, add 1 tsp coconut oil.
• 8g chocolate protein (optional) – Doubles down on chocolatey goodness. Skip it and up cocoa to 12g if you’re out!
• 1 egg – The glue! Room temp blends smoother. Vegan? Swap for 1 tbsp flaxseed + 2.5 tbsp water.
• 2 tbsp Greek yogurt – Full-fat for lush texture. Skyr or dairy-free yogurt works too – just strain if watery.
• Splash of milk – Any kind! Almond milk keeps it keto; heavy cream makes it extra rich. Adjust slowly – batter should pour like pancake mix.

Ice Cream Filling Ingredients:

• ½ cup Greek yogurt – Strapped for time? Buy pre-strained. Your biceps will thank you later.
• 1 scoop vanilla protein – Vanilla bean powder? Yes! But protein adds the muscle.
• 1 tbsp chocolate chips – Sugar-free for keto, or dark chocolate chunks. Pro move: Freeze them first so they don’t sink!Print

  High-Protein Chocolate Chip Ice Cream Sandwich

  

  Print Recipe

  A dessert that doubles as a protein boost? Yes, please. These chocolate waffle “cookies” sandwich a creamy frozen Greek yogurt filling that’s dotted with chocolate chips. It’s sweet, satisfying, and good-for-you indulgence.

  • Author: MadisonReynolds
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: Makes 1–2 Sandwiches 1x
  • Category: dessert

  Ingredients

  Scale 1x2x3x

  Waffle Sandwich:

  8g cocoa powder

  20g vanilla plant protein

  8g chocolate protein (optional)

  1 egg

  2 tbsp Greek yogurt

  Splash of milk (to adjust batter consistency)

  Ice Cream Filling (Freeze in Advance):

  ½ cup Greek yogurt

  1 scoop vanilla protein

  1 tbsp chocolate chips

  Instructions

  Make the waffle cookies:

  Mix cocoa, protein powders, egg, yogurt, and milk into a smooth batter.

  Cook in a mini waffle maker until set and slightly crispy. Let cool.

  Prepare the “ice cream”:

  Stir Greek yogurt, vanilla protein, and chocolate chips together.

  Freeze for about 1 hour or until scoopable.

  Assemble:

  Sandwich the frozen yogurt mix between two cooled waffles.

  Serve immediately or wrap and freeze for later.

  Nutrition

  • Calories: 250
  • Fat: 9g
  • Carbohydrates: 12g
  • Protein: 22g

Let’s Build Some Magic!

Step 1: Waffle Cookie Time!

Grab a bowl – no stand mixer needed! Whisk cocoa, both proteins, egg, and Greek yogurt until smooth. Now, trickle in milk slowly. You want batter that ribbons off your spoon (like melted ice cream!). Too thick? Another tsp milk. Too runny? Pinch of protein powder. Fire up your mini waffle maker (or use a regular one – cook time adjusts!). Spray with oil or brush with butter – non-negotiable for crisp edges! Pour ¼ cup batter, close, and cook 3-4 minutes until steam slows. They’ll feel firm but still soft inside. Chef’s secret: Undercook slightly for fudgy centers! Cool completely on a rack – patience, grasshopper.

Step 2: Freeze Your “Ice Cream”

In a small bowl, mix Greek yogurt, vanilla protein, and chocolate chips. Stir just until combined – overmixing makes it grainy. Pour into a shallow container (freezes faster!) and freeze 45-60 minutes. You want it scoopable, not solid. Watch it like a hawk – freezer temps vary! Stir halfway if edges harden first. Pro tip: Spread it thin for quicker freezing!

Step 3: Sandwich Assembly

Place one cooled waffle cookie flat-side up. Scoop frozen yogurt onto it – be generous! Top with second cookie, flat-side down. Gently press. Eat immediately for soft-serve vibes! For firmer sandwiches, wrap tightly in parchment and freeze 20 more minutes. Life-saving hack: Use an ice cream scoop for mess-free filling!

Plate It Like a Pro

These sandwiches shine solo, but let’s get fancy! Serve on a chilled plate with a sprinkle of flaky sea salt to make the chocolate pop. For parties, roll edges in crushed nuts or mini keto sprinkles. Drizzle with melted sugar-free chocolate or nut butter for Instagram glory. Pair with cold brew coffee – the bitterness loves our sweet, creamy filling!

Shake It Up, Sugar!

1. Peanut Butter Cup: Swirl 1 tbsp peanut butter into the filling. Roll sandwich edges in crushed sugar-free peanut butter cups.
2. Mint Chip Bliss: Add ¼ tsp peppermint extract to filling + swap chocolate chips for cacao nibs.
3. Berry Cheesecake: Fold 2 tbsp mashed raspberries into filling. Add lemon zest to waffle batter!
4. Keto Cookie Dough: Mix 1 tbsp almond flour + ½ tsp vanilla into filling. Swap chips for keto chocolate chunks.
5. Tropical Twist: Use coconut milk in batter. Add toasted coconut + macadamia bits to filling!

Madison’s Kitchen Confessions

This recipe? My scrappy little survivor. Version 1 involved protein powder “lava” erupting from my waffle iron – hilarious but tragic. I learned: patience with freezing times is non-negotiable. My husband still jokes about “The Great Yogurt Flood of 2022.” Over time, I tweaked ratios obsessively – more yogurt for creaminess, less protein to avoid chalkiness. The chocolate chip addition? Inspired by my niece who declared, “Aunt Madi, it needs SPARKLES!” (Kid wisdom!). Now, I always make a double batch. They’re my gym bag secret weapon – and yes, I’ve eaten one while walking the dog. Zero regrets.

Your Burning Questions, Answered!

Q: Can I bake these instead of using a waffle maker?
A: Absolutely! Pour batter into two 4-inch circles on a parchment-lined baking sheet. Bake at 350°F (175°C) for 8-10 minutes. They’ll be cakier, not crispy – still delish!

Q: Why did my filling turn icy?
A: Two culprits: over-freezing or low-fat yogurt. Full-fat Greek yogurt stays creamier. If it freezes solid, let it sit 5 minutes before assembling, or blend in 1 tsp vodka (it lowers freezing point!).

Q: Can I use flavored Greek yogurt?
A: I don’t recommend it – they’re often sugary! Stick to plain and let the protein powder shine. If you must, choose unsweetened vanilla and reduce added protein slightly.

Q: How long do these keep in the freezer?
A: Wrapped tight in parchment + foil, they’re happy for 2 weeks! Thaw 3-5 minutes before eating for perfect texture.

Nutritional Sunshine ☀️ (Per Sandwich)

Prep: 10 mins + 1 hour freeze time
Calories: 250
Protein: 22g | Net Carbs: 12g | Fat: 9g
Note: Values vary slightly by protein brand. Calculated with sugar-free chocolate chips!