“parent trap” – cookies & cream peanut butter protein cookie ice cream cake (Edit recipe)

cookie crust

1. preheat oven to 350.
2. follow my instructions for making brown butter cookies using the following swaps: use peanut butter for the nut butter & PB protein powder in place of protein powder.
3. for the add-ins, fold in sandwich cookies & white chocolate chips.
4. grease & line the bottom of a 4” spring form pan with parchment paper, add ~5-6 T cookie dough mixture to bottom & spread around.
5. 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).
6. bake cookie crust for ~14-16 minutes or until a toothpick comes out clean.
7. allow to cool completely before adding protein ice-cream filling.

protein ice-cream fillings

1. make a batch of my protein whipped cream & cookies & cream flavored cottage cheese ice-cream (using cookies & cream protein powder).
2. transfer protein whipped cream, cottage cheese ice-cream, & peanut 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.

peanut butter collagen ganache

1. melt white chocolate chips & peanut butter.
2. mix in vanilla collagen peptides, & water until reaches a nice fudgy consistency.
3. spread ~¼ cup of this fudgy ganache on top of each cake.

toppings

1. sprinkle on crushed sandwich cookies + white chocolate chips.
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!