Hands on time15 min
Total time60 min
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Our pal and RDN with a sweet tooth, Carrie Gabriel of Steps2Nutrition, got creative in the kitchen to create a guilt-free recipe that’s just as perfect for parties as it is for a sweet family treat. The combination of chocolate chip cookie cups and Swell Peanut Butter Chocolate Chip Ice Cream simply can’t be beat.

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Here is the recipe:

 Ingredients: 

–  2 cups almond flour

–  3 tbsp. ghee

– 1 tsp. vanilla

– 1 tsp. baking soda

– 1/4 tsp. salt

– 2 tbsp. agave nectar

– 1/4 cup mini dark chocolate chips

– 1 container ProYo Peanut Butter Chocolate Chip High Protein Low Fat Ice Cream

Instructions: 

  1. Set oven to 350f
  2. Blend all ingredients but ice cream in a food processor
  3. Spray a cupcake tin (6 is fine for this recipe) with coconut or ghee oil spray
  4. Scoop the cookie mixture into the cups
  5. Mold cups to fit the shape of a cupcake
  6. Cook for 10 minutes or until golden brown
  7. Cool for 10-15 minuts
  8. Add a scoop of the ice cream to each cup and place back in freezer
  9. Serve when ready to eat and enjoy!