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Breakfast “Ice Cream” Sandwiches on a cutting board

Breakfast “Ice Cream” Sandwiches

  • Author: Julie @ RDelicious Kitchen
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 4 1x


  • 4 packages KIND raspberry chia breakfast bars (contains 2 bars per package)
  • 2 (5.3 oz.) containers plain (or vanilla) yogurt (I used Siggi’s)
  • 1 tablespoon chia seeds
  • 1/4 cup raspberries


  1. In a small bowl, gently mash raspberries. Stir in chia seeds. Add yogurt and gently fold in raspberries and chia to make a raspberry swirl.
  2. Open up KIND breakfast bars packages. Scoop about 1/3 cup onto one side of the breakfast bar and spread evenly. Top with the other breakfast bar (not too tight, so filling doesn’t spill out!)
  3. Wrap each breakfast “ice cream” sandwich with plastic wrap and add to a sealed tight container. Place in the freezer for at least 2 hours or overnight.
  4. Unwrap and enjoy a treat in the morning!

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