Wheyhey Cookie Dough Ice Cream Pie

It’s everyones favourite.. the Wheyhey Cookie Dough Ice Cream Pie! Over to Sam, to share with us how to make this dish!

A perfect Wheyhey pie, with an extra protein punch and no added sugar, is one guilt-free treat you can’t fail to fall in love with!


For the cookie base:
1 can chickpeas, drained, rinsed and patted dry
½ cup nut butter of your choice
½ cup sugar-free dark chocolate chips
2 tbsp xylitol (optional)
4 tbsp milk of your choice
1 tsp vanilla extract

For the filling:
2 x 500g tubs Wheyhey vanilla ice cream
1 can chickpeas, drained and patted dry
½ cup nut butter of your choice
½ cup cup sugar-free dark chocolate chips
2 tbsp xylitol (optional)


  • Preheat your oven to 180C, then grease and line a springform cake tin. Start by making your cookie base by adding all the ingredients (apart from the chocolate chips) to a high-powered blender and whizzing until smooth. Stir in the chocolate chunks.
  • Spread the “cookie dough” across the base of the tin, then smooth over with a spatula and bake for around 15 minutes, or until golden and cooked. Set aside to cool.
  • Once your cookie dough base has cooled, remove your Wheyhey from the freezer to soften slightly, then make some cookie dough for your filling by whizzing together the chickpeas, nut butter and optional xylitol until smooth. Stir through the dark chocolate chips.
  • Tip your ice cream into a bowl and stir through spoonfuls of the cookie dough until combined. Spoon onto the cooled cookie base and smooth the top with a spoon. Place in the freezer to set for a few hours.

Once ready to eat, remove from the freezer for 10 minutes or so, then cut into portions and devour.

Share your creations with us @Samantha_hadadi at @WheyheyOfficial


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