Raspberry Ice Cream Cookie Bars (Keto Friendly, High Protein!)

These dreamy Raspberry Ice Cream Cookie Bars are the ultimate low carb, easy prep sweet treat. Featuring Justine’s Raspberry White Choc Protein Cookies as the base, they’re easy to make, freezer-friendly, and seriously satisfying. 

Ingredients:

• 3 Justine’s Raspberry White Choc Protein Cookies, crumbled

• 2 tbsp coconut oil, melted

• 1 tbsp cashew butter (or almond butter)

• Your favourite keto ice cream (store-bought or homemade)

• Extra cookie pieces or low-carb toppings of your choice

Method:

1. In a bowl, combine the crumbled cookies with melted coconut oil and cashew butter until evenly mixed. This will form your base layer.

2. Press the mixture firmly into a small lined dish or container. Use the back of a spoon to flatten evenly.

3. Pop the base into the fridge for 30–60 minutes to set.

4. Once firm, pour your melted keto ice cream over the base. Spread evenly with a spatula.

5. Sprinkle additional cookie crumbles or your favourite keto-friendly toppings on top for extra crunch and flavour.

6. Place in the freezer for at least 2 hours or until fully set.

7. Slice into bars and enjoy immediately, or store in an airtight container in the freezer for later.