This Pizza Cookie Will Give Your Taste Buds A High Five

Method

ICE CREAM

1. Place a strainer inside a medium bowl. Keep this close by while you make the ice cream base.
2. In a mini-blender, process the sweetener into powder.
3. Combine the yolk and sweetener in a medium mixing bowl. Whisk until smooth and pale yellow in color.
4. In a small pot, add milk, almond milk, and vanilla (pod and seeds), and bring to a simmer.
5. Remove from stove and slowly pour ¼ cup into the egg-sweetener mixture while whisking. This warms the eggs and prevents them from curdling in the next step.
6. Pour milk and egg yolk mixture back into pot and heat on low-medium heat, stirring frequently to prevent yolk from scrambling.
7. Remove from heat and whisk in the Quest Protein Powder™. Whisk until smooth.
8. Strain the ice cream base into the bowl which will remove the vanilla pod and any bits of egg that may have accidentally curdled.
9. Pour ice cream mixture into an ice cream maker and churn for 15-20 minutes.
10. Remove ice cream from machine, place in an air tight container with a lid, and freeze for 2-3 hours, or until firm.

CHOCOLATE CHIP COOKIE

1. Preheat oven to 350°F.
2. In a mini-blender, add Quest Bar® and blend into a powder.
3. Add to a bowl with the butter and sweetener. Using a hand mixer, mix until smooth.
4. Beat in the egg, then stir in the vanilla, baking soda, salt and water.
5. Stir in oat flour, Quest Protein Powder™, and chocolate chips.
6. Coat four (6-inch) skillets with cooking spray and divide cookie dough onto each. Press into skillet.
7. Bake for 7-8 minutes.

Assembly

1. Once ice cream is ready, top two scoops of ice cream onto each freshly-baked cookie pizza.
2. Serve immediately.