These High Protein Monster Cookie Dough Ice Cream Sandwiches are the ultimate better‑for‑you frozen treat — a gluten‑free, dairy‑free twist on the viral frozen s’mores trend.

They start with a soft, chewy protein cookie dough base made from almond flour, vanilla protein powder, almond butter, and pure maple syrup, then get layered with a light and fluffy coconut whip filling that tastes like a cloud.

Finished with dye‑free chocolate gems for that nostalgic monster cookie vibe, these freezer‑friendly bars are perfect for summer snacks, after‑school treats, or healthy dessert meal prep.

If you love cookie dough, ice cream sandwiches, and high‑protein desserts, this recipe is about to become a staple.

Already a fan of the viral frozen s’mores? Try my Snickers Frozen S’mores next!

Close up shot of the creamy cool whip ice cream filling between 2 cookie dough layers

These gluten‑free and dairy‑free cookie dough ice cream sandwiches are made with high‑protein ingredients, a fluffy coconut whip filling, and a soft almond flour cookie dough base.

They’re a healthier twist on frozen s’mores, packed with vanilla protein powder, almond butter, and maple syrup for natural sweetness. The monster cookie chocolate gems add color and crunch, making these protein ice cream sandwiches perfect for meal prep, summer desserts, or a freezer‑friendly snack.

If you’re searching for healthy cookie dough recipes, protein desserts, or dairy‑free frozen treats, this recipe checks every box.

Why You’ll Love These monster cookie dough ice cream sandwiches

• High‑Protein Treat — Each bar is packed with protein from almond flour, almond butter, and vanilla protein powder.
• Gluten‑Free + Dairy‑Free — Made with simple, wholesome ingredients that fit multiple dietary needs.
• No‑Bake Cookie Dough — The base mixes together in minutes and stays perfectly soft even when frozen.
• Fluffy Coconut Whip Center — Light, airy, and reminiscent of frozen s’mores filling.
• Kid‑Approved Monster Cookie Vibes — Dye‑free chocolate gems make them fun, colorful, and nostalgic.
• Freezer‑Friendly — Store beautifully for grab‑and‑go snacks or dessert meal prep.

Hands holding assembled ice cream sandwich with remaining sandwiches on parchment paper in the background

Key Ingredients

3/4 cup almond flour
3/4 cup vanilla protein powder
6 tbsp creamy peanut butter, or almond or cashew butter
6 tbsp pure maple syrup
1 tbsp melted coconut oil
1 tsp vanilla extract
2 tbsp dye free chocolate gems
Filling
2/3 container SoDelicious brand coconut cool whip
1 scoop vanilla protein powder

Bite shot of cookie dough ice cream sandwiches highlighting creamy texture of filling

How to Make Cool Whip Ice Cream Sandwiches

Mix cookie dough ingredients together, then fold in chocolate gems
Press half the dough into a loaf tin lined with parchment paper
Place another piece of parchment paper then press the other half of the dough down
Now, remove the top layer of dough and freeze it seperately
Fold your protein powder into your cool whip
Then spread about 2/3 of the mixture overtop your bottom dough
Freeze for 4 hours
Remove once firm and slice into 10 squares
Slice your separate cookie dough into 10 squares also, then gently place them on top of your whipped filling
Enjoy!
Keep remaining stored in an air tight container the freezer. No need to thaw before enjoying, as they’re that perfect creamy texture right out the freezer

Spreading Cool Whip filling overtop cookie dough base

using a large knife to cut through frozen ice cream sandwiches

Flavor Variations

• Peanut Butter Cup****: Use chocolate protein powder + mini dairy‑free chocolate chips + swirl peanut butter into the filling.
• Birthday Cake****: Add dye‑free sprinkles + vanilla protein + a touch of almond extract.
• Mocha Chip****: Add 1 tsp espresso powder to the cookie dough + use chocolate gems.
• Salted Caramel****: Add a drizzle of dairy‑free caramel between layers + flaky salt on top.
• Chocolate Monster****: Use chocolate protein powder + cocoa powder in the base for a brownie‑cookie twist.

FAQ

Can I make these nut‑free?
Yes — swap almond butter for sunflower seed butter and almond flour for oat flour. Texture will be slightly softer.
• Can I use a different protein powder?
Yes, but consistency varies. Plant‑based blends work best; whey may make the dough sticky.
• How long do they last in the freezer?
Up to 2 months in an airtight container. Let sit 5 minutes before eating for the perfect bite.
• Can I make them without coconut whip?
Yes — use dairy‑free cool whip, cashew cream, or a blended frozen yogurt alternative.
• Do they melt quickly?
The protein cookie dough base holds up well; the filling stays fluffy but softens after 10–15 minutes.

High Protein Monster Cookie Dough Ice Cream Sandwiches

Print Pin Rate

Servings:

Calories: 210kcal

Ingredients

3/4 cup almond flour
3/4 cup vanilla protein powder
6 tbsp creamy peanut butter or almond or cashew butter
6 tbsp pure maple syrup
1 tbsp melted coconut oil
1 tsp vanilla extract
2 tbsp dye free chocolate gems

Filling

2/3 container SoDelicious brand coconut cool whip
1 scoop vanilla protein powder

Instructions

Mix cookie dough ingredients together, then fold in chocolate gems
Press half the dough into a loaf tin lined with parchment paper
Place another piece of parchment paper then press the other half of the dough down
Now, remove the top layer of dough and freeze it seperately
Fold your protein powder into your cool whip
Then spread about 2/3 of the mixture overtop your bottom dough
Freeze for 4 hours
Remove once firm and slice into 10 squares
Slice your separate cookie dough into 10 squares also, then gently place them on top of your whipped filling
Enjoy!
Keep remaining stored in an air tight container the freezer. No need to thaw before enjoying, as they’re that perfect creamy texture right out the freezer