Protein Crunchy Cracker Ice Cream Sandwich – Fabio

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Ingredients for the crackers

1/4 cup almond meal
1/2 cup egg whites
40g chocolate (or vanilla) casein
15g pea protein
1/4 teaspoon baking soda

Ingredients for the filling

50g chocolate (or vanilla) casein
1/4cup almond milk


Mix all the cracker ingredients until you get a sort of sticky dough (if the batter is too dry, add some more liquid egg whites or water, if it’s too liquid add some more powder), put it between two sheets of parchment paper and press it until you get A thin layer.
Bake it at 180° for about 15-20 minutes, or until already a bit crunchy, but not completely, because it will get crunchier as it sets.

Then, make the filling simply by mixing casein and almond milk, until you get a very sticky dough. (Again, if it’s too dry add some water, if too liquid some powder)

Once the cracker layer cooled down, fill it with your filling and put it in the freezer for about 1/1.5 hours.

That’s it!

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