Keto Ice Cream Sandwiches

hand placing a second ice cream sandwich on top of the first

Keto Ice Cream Sandwiches

Sweet and creamy vanilla ice cream filled sandwiches. These chocolate and vanilla cookie sandwiches will take you back to your ice cream truck filled childhood!

Course Dessert

Cuisine American

Keyword keto ice cream sandwich

Prep Time 10

Cook Time 10

Cooling Time 2

Total Time 2 20

Servings Sandwiches

Calories 644kcal

Equipment

9x9 inch Brownie Pan

Ingredients

Cookie Base

3/4 cup Almond Flour
6 tbsp Coconut flour
2 pinches Pink Himalayan Salt
3/4 tsp Baking powder
12 tbsp Butter (1 stick and 4 tbsp)
3 oz Unsweetened Bakers Chocolate (Chopped)
3 large Eggs
15-20 drops Liquid Stevia
1 tsp Vanilla extract Optional
6 tbsp Low Carb Sugar Substitute

Ice Cream

1 pint Mammoth Creameries Ice Cream Softened (We used Vanilla)

Instructions

Preheat the oven to 350 and line a 9x9 brownie pan with parchment paper.
In a medium sized bowl mix together all the dry ingredients minus the erythritol.
In a large bowl melt the butter and chocolate in 15 second intervals to prevent burning. Once melted add the liquid stevia, vanilla, and erythritol.
Next add the eggs and stir again. Mix in the dry ingredients to form a uniform batter and transfer into the brownie pan. Spread the brownie like batter with a spatula to form an even layer.
Bake for 8-12 minutes or until a toothpick comes out clean. Allow the cookies to cool for 20 minutes and then place into the freezer for an hour.
Slice the chilled cookies in half and remove the top half from the pan. Spread the softened ice cream on the bottom half still in the parchment paper lined brownie pan.
Place the top layer of the cookies on the ice cream and press down lightly to mold the layers together. Freeze for another 1-2 hours then slice into four ice cream sandwiches

Video

Notes

Net Carbs: 6

If you want thinner cookies half the batter and bake for 6-8 minutes instead!

Nutrition