Protein Mint Chocolate Chip Ice Cream Sandwich (grain-free, dairy-free)

If you love mint chip ice cream but want something that loves you back—this recipe is your new summer obsession. It's grain-free, dairy-free, soy-ree and corn-free (plus lower sugar and higher in protein), making it an excellent choice for those with food allergies or sensitivities.

These Protein Mint Chip Ice Cream Sandwiches are refreshing, nostalgic, and secretly packed with nourishing ingredients. Made without gluten, grains, dairy, soy, or corn, they’re the ultimate clean treat for anyone who wants to indulge without the sugar crash or gut chaos. Bonus: They’re high in protein to help keep you full, fueled, and energetic (a busy parent necessity for sure!)

Healthier Ice Cream Sandwich: Mint Chocolate Chip Protein GF Version!

Whether you're dealing with food sensitivities, feeding picky eaters, or just love a feel-good dessert, this one's a total win.

Why You'll Love These Protein Ice Cream Sandwiches:

• Allergy-friendly – Free from gluten, dairy, grains, soy, and corn

• Lower in sugar – Naturally sweetened and less sugary than store-bought treats

• High protein – With optional collagen and protein powder, one batch delivers a serious boost

• Fun + nostalgic – It’s a clean twist on a summertime favorite

  
  

Ingredients:

Sandwich Part:

1 cup superfine almond flour

1/3 to 1/2 cup raw cane sugar

1/3 cup raw cacao powder

dash of sea salt

1/4 cup avocado oil

1/2 tsp peppermint extract for baking

2 eggs

optional: 3 to 4 TBSP collagen peptides

optional: 1 scoop protein powder of choice

(I added both and a splash of water. This added another 40g of protein to the recipe)

Mint Chip "Ice Cream" Filling:

2 TBSP almond butter

1 to 2 scoops protein powder (I used this one)

1 container Coconut Whipped Topping

1 tsp peppermint extract

1 coconut-sugar-sweetened chocolate bar, chopped (about 1/3 cup)

Instructions:

1. Make the sandwich base: In a medium bowl, mix the dry ingredients. In a separate bowl, whisk together the wet ingredients. Combine both and stir until a thick batter forms. Add protein and collagen if using.

2. Bake it: Line a baking pan with parchment paper. Pour in the batter and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean. Let cool completely.

3. Make the filling: Stir together thawed coconut whip, almond butter, peppermint extract, and protein powder. Fold in your chopped chocolate.

4. Assemble: Slice the baked sandwich layer in half to create two rectangles. Lay one half in a parchment-lined container (approx. 9x5”), spread the mint filling on top, and place the other half on top like a sandwich.

5. Freeze & enjoy: Freeze until the filling is firm. Slice into bars and enjoy cold! (Store leftovers in the freezer.)

   
   

Customize It:

• Add crushed peppermint candies for crunch (seasonal favorite!)

• Make it nut-free with sunflower seed butter and tigernut flour

• Swap in chocolate protein for a richer flavor

This is one of those recipes that hits the sweet spot between indulgent and intentional. You get the creamy minty vibes, the fudgy sandwich cookie feel, and the added benefit of clean, protein-packed ingredients that actually support your energy—not drain it.

Perfect for summer pool days, post-lunch treats, or just because you deserve something delicious and nourishing.

Tag me if you try it! I’d love to see your minty creations.