Pope Fitness: Cookies & Ice Creamy Sandwich

Who’s ready for some warmer weather? These are the perfect way to welcome some sunshine this spring, and no one will know they are packed with protein and superfoods! ☀️


  • Parchment paper
  • Nonstick cooking spray
  • 7 oz. organic silken tofu
  • 1 scoop cookies and cream (or chocolate) flavored protein powder
  • 2 tsp. monk fruit sweetener (or stevia)
  • 1 tsp. pure vanilla extract
  • 3 Tbsp. all-natural almond butter
  • 1 Tbsp. unsweetened cocoa powder
  • 2 tsp. pure maple syrup
  • 1 dash sea salt (or Himalayan salt)


  • Preheat the oven to 350° F.
  • Line a small baking sheet with parchment paper; lightly coat with spray.
  • Add tofu, protein powder, monk fruit sweetener, and extract to a food processor; cover. Process on high for 2 to 3 minutes, or until smooth. Pour into a freezer-safe container. Freeze for 2 hours. Let warm at room temperature for 10 minutes before scooping.
  • While ice cream freezes, add almond butter, cocoa powder, maple syrup, and salt to a small mixing bowl; stir until smooth. Divide dough evenly to form 6 even balls; use clean fingers to mold each cookie into approximately a 3-inch circle.
  • Bake for 8 to 11 minutes, or until cookies are dry; let cool.
  • To make sandwiches place 1 cookie on each of 3 plates. Scoop ⅓ cup ice cream on each cookie. Top each with another cookie; press gently to bond. Enjoy immediately!

Servings: 3

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