1/4 cup oats (20 g)
1 scoop vanilla whey protein* (30 g)
1 large egg
1 teaspoon cinnamon
1/2 teaspoon baking powder
4-6 packets stevia, to taste
Ice Cream Filling:
2 scoops chocolate whey protein* (60 g)
1 teaspoon unflavored gelatin
4 tablespoons unsweetened cocoa powder (20 g)
1/4 teaspoon salt
10 packets of granulated stevia
2 cups unsweetened cashew milk
1/2 recipe of Protein Marshmallows
1. Crust: Preheat oven to 350°F. Blend all of the crust ingredients until oats are fully chopped, ingredients are completely mixed, and a thick dough forms. It may be necessary to scrape the sides of the blender several times. However, do not add any extra water. Spread the dough across the bottom of a greased 6-cup rectangular Pyrex dish. Bake for 4-6 minutes, until dough begins to firm. Remove from oven and let cool.
2. Ice Cream Filling: Combine the first five dry ingredients in a bowl. Add the cashew milk gradually, stirring continuously so that the dry ingredients fully incorporate into the liquid without clumping. Pour everything into an ice cream maker. Use the ice cream maker according to manufacturer instructions.
3. Once the crust is completely cooled, spread the ice cream evenly across the crust. Top with Protein Marshmallow shapes.
Nutrition Facts (6 servings):
Fat: 3 g
Carbs: 12 g
Protein: 17 g
* Using different powders may change the taste, consistency, and nutritional value of the recipe.