Vanilla & Caramel Crunch Protein Cookie Dough Bowl

A protein packed vanilla cookie dough, nana β€˜ice cream’ with caramel crunch pieces using PhD Woman Caramel Crunch bars and a coconut caramel sauce, this dessert or bedtime snack epitomises comfort food. Sorry if this recipe gets addictive πŸ™‚

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Ingredients (serves 2 generous portions or 4):
Cookie dough –

  • 1 x 400g can chickpeas (in water), drained
  • 2 scoops PhD Woman Exercise Support Vanilla Creme powder
  • 1 tsp vanilla extract
  • 1-2 tbsp almond milk
  • 2 tbsp peanut flour (I used Sukrin)

Simply add the drained chickpeas, protein powder, vanilla, 1 tbsp of almond milk and the peanut flour to a high power blender and whizz up until thick and smooth. You may want to add the other tbsp of milk but you want to keep it thick. Transfer to a tub with a lid and chill in the fridge for at least an hour, to β€˜set’.

Nana caramel crunch ice cream –

  • 3 bananas, peeled, cut into chunks and frozen
  • 1 tsp vanilla extract
  • 1 scoop PhD Woman Exercise Support Vanilla Creme powder
  • 2-3 tbsp coconut milk
  • 2 x PhD Woman Meal Replacement Caramel Crunch Bars

Remove the banana chunks from the freezer 5 minutes beforehand, then place in a blender with the protein powder, vanilla extract and coconut milk. Blend well until smooth and creamy, then transfer to a plastic tub with a lid. Break the caramel bars up into small pieces, then stir into the ice cream so they are spread evenly. Freeze for at least 2 hours.

Caramel sauce –

  • 250ml coconut milk
  • 1 tbsp cornflour
  • 2 tbsp date syrup (I used Beloved Date)
  • Β½ tsp caramel extract

Put the coconut milk and date syrup in a small pan and bring to just about boiling point. Mix the cornflour to a paste with a little water, then whisk in while cooking on a low-medium heat for a few minutes, until thickened. Remove from heat and stir in the caramel extract.

Cacao nibs, to decorate (I used Kaizen Living)

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Ready to serve? While your caramel sauce is still warm, remove the nana ice cream from the freezer 5 minutes beforehand. Spoon some of the cookie dough into a bowl or sundae dish, scoop over some of the ice cream, then pour over some of the sauce and sprinkle over cacao nibs. DEVOUR!

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Tip: I did this by accident, but I mixed in the leftover cookie dough AND remaining caramel sauce into the ice cream tub, which melted it all a little, and mixed well. I then kept it in the freezer – so now you have an AMAZING protein cookie dough caramel ice cream for when you’ve got a sweet craving!

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