Step 1: Ice Cream

1. In a small saucepan over medium heat add the water, coconut sugar and coconut milk, stirring until the sugar is dissolved. Remove from the heat and set aside to cool it down.
2. Once the syrup is cold enough, blend the avocado, peanut butter, Athlete’s Blend, and cacao powder until smooth. Add milk if necessary.
3. If you have and ice cream machine, leave the mix in the fridge for 10 minutes then scoop the mixture into the ice cream machine for 20 - 25 minutes. Transfer to a covered container, cover the top with parchment paper, close it and place in the freezer for at least 2 hours. ** If you don’t have an ice cream machine leave the mixture in the freezer for at least 8 hours.

Step 2: Cookies

1. Preheat the oven 350°F. Line a baking sheet with parchment paper or silicone mat.
2. Toast the corn flour and sugar in a pan, stirring frequently until it is a little bit brown, for about 3-4 minutes.
3. In a large mixing bowl, combine the toasted corn flour, Sprouted Protein powder, baking powder and salt.
4. Add the wet ingredients (cacao butter or coconut oil, nut butter, non-dairy milk, and vanilla extract). Mix until well combined.
5. Form the cookies by using two tablespoons cookie dough per each. Roll it into a ball, placing it on the baking sheet, flattening it with the palm of your hand. Shape it into a cookie shape since it won't flatten while baking. Repeat.
6. Bake for 14 minutes. Once they’re done, transfer to a wire rack to cool completely, about 15 minutes.

Step 3: Ice Cream Sandwich Assembly

1. Place one cookie upside down on the work surface. Place a large amount of ice cream in the center of the cookie (be generous) and top with a second cookie to make a sandwich.
2. Flatten with the palm of your hand.
3. Enjoy!