About This Recipe
Two ingredients. That’s it. I posted this on a whim and it got 2.9 million views — which tells you everything about how good it actually is. Rice cakes crumbled into chocolate protein pudding, shaped into a giant cookie, frozen for a few hours. It comes out like an ice cream bar but better. The kind of thing you make once and then keep in your freezer rotation forever.
Why These Ingredients
Rice cakes — crumbled they add crunch and a light, airy texture that holds up surprisingly well in the freezer. Any flavor works but plain or lightly salted complement the chocolate pudding best.
Ehrmann High Protein Chocolate Pudding — the base that holds everything together. It freezes into something thick and fudgy rather than icy, which is what makes this feel like a real dessert. The chocolate flavor is strong enough that you don’t need anything else.
💡 No Ehrmann pudding? Any thick chocolate protein pudding works. Avoid the ones that are too liquid — the mixture needs to be thick enough to hold its shape when frozen. If your pudding is runny, add a tablespoon of protein powder and mix before shaping.
Ingredients (1 serving):
• 200g Ehrmann High Protein Chocolate Pudding
• 3 rice cakes
Instructions:
- Crumble the rice cakes into small pieces.
- Mix with the pudding until fully combined.
- Shape into a large cookie on a lined plate or tray.
- Freeze for 2–3 hours.
- Take out 2–3 minutes before eating — it’s best slightly softened.
Macros
~275 kcal · 22g protein · 6g fat · 34g carbs
Tried this recipe? Let me know in the comments how it turned out!