Arctic Zero Frozen Desserts are a different kind of ice cream. Their taste, texture and consistency all resemble our favorite ice creams, but their healthier ingredients allow us to indulge without the guilt.
The company recently sent us a sampling of their newest products, which are all lactose-intolerant friendly, gluten free, fat free, and reminiscent of rich, satisfying ice cream. They’re also high in protein, have a low glycemic count and contain zero artificial sweeteners.
Nutrition wise, it doesn’t get any better. Each container is one full pint and comes in at around 150 calories total, with absolutely no fat, only 5g of sugar and close to 13g of protein!
Of the eight flavors we received, our favorites were the chocolate peanut butter, strawberry and cookies and cream. And we thought the vanilla maple would be perfect stuffed between cookies to make an ice cream sandwich that serves as the perfect post-workout fuel.
We were inspired to make these healthier cookies to compliment the health benefits of Arctic Zero ice cream. And what better way to reward yourself after a hard workout than a healthy ice cream sandwich?
Starting with the cookies…
Vegan Peanut Butter Banana Chocolate Chip Cookies
adapted from food doodles
3 large, very ripe bananas
1/2 C natural peanut butter (creamy or crunchy)
3 Tablespoons coconut oil, liquified (or sub canola)
1 teaspoon vanilla extract
2 Tablespoons maple syrup (or honey for non-vegan)
1-1/2 cups old fashioned rolled oats
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup semisweet or dark chocolate chips
Method | Preheat oven to 350 degrees. In a large bowl, mash the bananas in a large bowl, then add peanut butter, baking powder, oil, maple syrup, salt and vanilla. Add oats and flour and mix well. If the mixture seems too wet, add more flour. Then add chocolate chips and stir until well combined.
Line a baking sheet with parchment paper or silicon mat and drop cookies by spoonfuls 1 inch apart. They won’t spread much so don’t worry about getting them too close together. And if you want them a bit flatter like traditional cookies, flatten them down with the back of a spoon.
Bake for 15 minutes or slightly more, until the cookies are slightly golden brown. Remove from cookie sheet and place on a cooling rack to cool completely – at least one hour. Then store in an airtight container to retain freshness.
To make the ice cream sandwiches you’ll need a pint of Arctic Zero Vanilla Maple ice cream, or another light vanilla ice cream. Simply scoop in small amounts onto one upside-down cookie, top with another cookie, and then press down. Wrapping in plastic wrap and refreezing to set is optional if you’re making several. Or make them as you go and serve immediately.
These little guys are delicious and healthy. One ice cream sandwich contains 186 Calories, 5 grams of protein, 8 grams of (healthy) fats, and 12 grams of sugar.
Although the cookies themselves are vegan, contain no butter and hardly any added sugar, their texture is perfectly soft. And their taste? Amazing – rich in peanut butter and chocolate flavor and not at all what I expected. They reminded me of a slice of dense chocolate chip banana bread – one of my all-time favorite snacks.
The vanilla maple makes the perfect complement to the cookies. It’s sweet, creamy and full of vanilla and maple flavor.
These sandwiches are perfect for adults and kids alike, and just about the healthiest indulgence you can have without ruining your day’s diet. Of course the ice cream and cookies are great on their own, but together, they make one seriously magical pair.
Just one caution: Be sure to eat them before they melt!