Keto Classic Ice Cream Sandwich

Indulge your sweet tooth without breaking your keto streak with these irresistibly rich Keto Classic Ice Cream Sandwiches! Featuring soft, chocolatey almond flour cookies paired with luxuriously creamy vanilla bean ice cream, this low-carb treat is a guilt-free twist on a nostalgic favorite. Sweetened with erythritol and infused with natural vanilla, it offers all the flavor of a classic dessert while keeping sugar levels in check. Perfect for summer days or anytime cravings hit, these keto-friendly sandwiches can be enjoyed fresh or stored in the freezer for a convenient grab-and-go delight. Ready in just over an hour (plus chilling time), this recipe is perfect for anyone looking to satisfy their sweet cravings while sticking to their healthy lifestyle.

Nutriscore Rating: 57/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 8

Ingredients

• 1.5 cups Almond flour
• 0.25 cup Cocoa powder (unsweetened)
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter (softened)
• 0.75 cup Erythritol
• 1 large Egg
• 1 teaspoon Vanilla extract
• 2 cups Heavy cream
• 0.5 cup Powdered erythritol
• 1 teaspoon Vanilla bean paste
• 3 large Egg yolks

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, cream together the softened butter and erythritol until light and fluffy. Beat in the egg and vanilla extract until well combined.

Step 4

Gradually add the dry ingredients into the wet mixture, mixing until a dough forms. If the dough is too sticky, add a bit more almond flour.

Step 5

Divide the dough into 16 equal portions and form each into a flat, round disk with your hands. Place them on the prepared baking sheet.

Step 6

Bake in the preheated oven for 10-12 minutes, until the edges are firm. Allow the cookies to cool completely on a wire rack.

Step 7

Meanwhile, prepare the ice cream. In a medium saucepan, combine heavy cream and powdered erythritol. Heat over medium heat, stirring until the erythritol dissolves and the mixture is hot but not boiling.

Step 8

In a separate bowl, whisk the egg yolks. Slowly temper the egg yolks by adding a small amount of the hot cream mixture while whisking constantly.

Step 9

Pour the tempered egg yolks into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.

Step 10

Remove from heat and stir in the vanilla bean paste. Let cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.

Step 11

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.

Step 12

To assemble the sandwiches, place a scoop of ice cream on one cookie and top with another cookie. Press gently to spread the ice cream to the edges.

Step 13

Repeat with the remaining cookies and ice cream. Serve immediately or wrap each sandwich in parchment paper and freeze for later enjoyment.

Nutrition Facts

Serving size	(1222.0g)

Amount per serving	% Daily Value*
Calories	3699.8

Total Fat 357.5g	0%
Saturated Fat 173.6g	0%
Polyunsaturated Fat 2.0g
Cholesterol 1511.4mg	0%
Sodium 1540.7mg	0%
Total Carbohydrate 372.4g	0%
Dietary Fiber 37.5g	0%
Total Sugars 11.2g
Protein 58.2g	0%

Vitamin D 167.0IU	0%
Calcium 504.8mg	0%
Iron 15.8mg	0%
Potassium 1067.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.1%

Protein: 4.7%

Carbs: 30.2%