Directions
- 1In a bowl, mix together the whipped topping, Greek yogurt, and sugar free jello mix.
- 2Pour the mixture into a loaf pan, add sprinkles, and freeze.
- 3In another bowl, mix together the eggs, maple syrup, Splenda brown sugar, baking soda, salt, Greek yogurt, and vanilla.
- 4Add the vanilla whey and bread flour, and mix until incorporated.
- 5Add the chocolate chips and mix.
- 6Preheat the oven to 375°F.
- 7Scoop the cookie dough onto a baking sheet, wet your fingers, and flatten the dough.
- 8Bake the cookies for 10 minutes.
- 9Let the ice cream sit out for a little bit.
- 10Scoop the ice cream onto a cookie, flatten it down, and add another cookie on top.
Ingredients
- 1 tub whipped topping
- 1.5 cup Greek yogurt
- 2 tablespoons sugar free jello mix
- 2 eggs
- 0.5 cup maple syrup or honey
- 0.75 cup Splenda brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 third cup Greek yogurt
- 1 teaspoon vanilla
- 1 cup vanilla whey
- 1.5 cup bread flour
- 1 cup chocolate chips
- 1 handful sprinkles
Equipment
bowlspatulaloaf pancookie sheetcookie scoop
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