brown butter protein cookie ice-cream cake (Edit recipe)

cookie crust

1. preheat oven to 350.
2. follow my instructions for making my grain-free protein cookies (folding in any add-ins you like), then place cookie dough in refrigerator for 30 minutes.
3. grease & line the bottom of a 4” spring form pan with parchment paper, add ~5-6 T cookie dough mixture to bottom & spread around.
4. one cookie recipe will yield 4, 4” spring form pans OR make 2 in spring form pans & remaining cookie dough as cookies (bake for less time at 9-10 minutes).
5. bake cookie crust for ~14-16 minutes or until a toothpick comes out clean.
6. allow to cool completely before adding protein ice-cream filling.

protein ice-cream filling

1. make a batch of my protein whipped cream & vanilla flavored cottage cheese ice-cream.
2. transfer protein whipped cream, cottage cheese ice-cream, & nut butter to a bowl, then using a hand mixture, whip until fully combined.
3. add ~1-1.25 cups of protein ice-cream filling to each cooled cookie crust.

chocolate collagen ganache

1. melt chocolate chips of choice.
2. mix in flavor of choice of collagen peptides, & water until reaches a nice fudgy consistency.
3. spread ~¼ cup of this fudgy ganache on top of each pie.

toppings

1. sprinkle on any other toppings you like - leftover crumbled cookies, chocolate chips, nuts, etc.
2. freeze pies in spring form pans for at least 8 hours or until filling is set.
3. once filling is set, remove from springform pans (may need to let sit at room temp for 5-10 minutes first) & enjoy!