Gingerbread Ice Cream Sandwich
Recipe by: Vicky Baraldi
- 1 RXBAR Gingerbread Protein Bar
- 1 scoop of vanilla ice cream
- *Pinch of sea salt/Maldon salt flakes
1. Roll out the RXBAR with a rolling pin until it is about half its original thickness.
2. Cut the bar in half
3. Scoop 1 ball of vanilla ice cream on top of one half of the bar
4. Sprinkle the ice cream with salt
5. Cover with the other half of the bar
6. Eat immediately or freeze for 30 minutes.