Ingredients

• 4 cups Almond Flour
• 2 cups Old Fashioned Rolled Oats
• 1 cup Pitted Dates
• ⅓ cup Almond Protein Powder
• ½ tsp Kosher Salt
• 2 tsp Cinnamon
• 1 ⅓ cups Mini Chocolate Chips
• 2 cups Almond Butter or any nut butter of your choice
• 1 cup Honey
• 4 Tbsp Milk or any dairy-free substitution
• 1 tsp Vanilla Extract

• 1 ¾ qt Vanilla Ice Cream

Instructions

1. Line a 9 x 13-inch pan with parchment paper. Set aside. Place the dry ingredients: the almond flour, oats, dates, protein powder, salt and cinnamon in a Vitamix or food processor. Pulse several times to incorporate. Pour into a large mixing bowl and add the chocolate chips. Use a spatula to combine.
2. In a medium microwave-safe bowl, combine the wet ingredients: the almond butter, honey, milk and vanilla extract. Place in the microwave and warm for 30 seconds. Whisk to combine until the mixture is smooth.
3. Add the wet ingredients to the large bowl of dry ingredients. Stir until the dough is fully incorporated (note: this is a stiff dough, so it may take some time). Divide the dough into two equal portions. Place one half of the dough in the prepared pan. Press the dough firmly into the pan, evenly distributing the dough until it’s tightly packed. Place in the freezer for a minimum of 30 minutes. Wrap the other half of the dough and leave out at room temperature for later use.

1. While the dough is in the freezer, prepare the ice cream filling. Using a knife or scissors, remove the ice cream from its container and place on a cutting board. Chop the ice cream into 2-inch chunks and place in a large bowl. Let sit for 5-10 minutes and then use a spatula to work the ice cream until it’s a spreadable consistency.

1. Remove the pan from the freezer. Using an offset spatula evenly spread the softened ice cream over the cookie dough base. Cover with plastic wrap and place back in the freezer for 2-4 hours minimum. (NOTE: Freeze time all depends on how quick your freezer works. You want the ice cream to be solid enough that it won’t be mushy or melt while you’re pressing the top cookie layer over it. An overnight freeze is recommended.)
2. Once the ice cream has hardened, finish the bars with the other half of the dough, gently pressing it into an even layer on top. Cover with plastic wrap and place back in the freezer for another hour or so.
3. Once fully frozen, cut the bars: using a long, sharp knife, run it under hot water, wipe dry and slice through the cookie dough bars. Divide the pan into 9 x 3 portions, to yield 27 bars total. Immediately wrap the bars individually or place in an airtight container and freeze until firm.