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Pegan-friendly ice cream sandwiches


Preparation time: 30 minutes plus cooling time
  1. Place the almond kernels, pitted dates, chocolate protein powder and coconut oil in a blender.
  2. Mix the ingredients until you have a smooth dough that is easy to knead.
  3. Spread the dough about 0.5 cm thick on a baking tray lined with baking paper and place in the freezer for at least 2 hours. Note that you will need to cut the dough later.
  4. Cut 12 rectangles of approximately the same size from the frozen dough.
  5. Now put the frozen bananas and spinach together with the protein powder in the blender and blend until smooth.
  6. Now you can combine the two ingredients.  Stack one almond rectangle at a time, top with 2 tablespoons of ice cream and then another almond rectangle.
  7. Place the ice cream sandwiches in the freezer for another 10 minutes before serving.

Nutri-Plus wishes you bon appétit!

150 g almond kernels
80 g dates
30 g 6K protein powder, chocolate
10 g coconut oil
3 bananas, frozen
50 g fresh spinach leaves
20 g 6K protein powder, vanilla