Keto Ice Cream Cookie Sandwiches
Indulge in the ultimate low-carb treat with these irresistible Keto Ice Cream Cookie Sandwiches! Perfect for satisfying your sweet tooth without breaking your diet, this delightful dessert features soft, chocolaty almond flour cookies sweetened with erythritol and paired with creamy, keto-friendly vanilla ice cream. Ready in under 30 minutes, these sandwiches are a breeze to make and ideal for any occasion, whether it’s a refreshing summer snack or a guilt-free indulgence. With each bite, you’ll enjoy a perfect blend of crunchy cookie edges and velvety ice cream centers—all while staying true to your keto goals. Serve them straight from the freezer for a perfectly chilled dessert experience!
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Ingredients
- 1 cup Almond flour
- 0.25 cup Cocoa powder
- 0.5 cup Erythritol sweetener
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.25 cup Unsalted butter, melted
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 cups Keto-friendly vanilla ice cream
Directions
Step 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, mix together almond flour, cocoa powder, erythritol, baking powder, and salt.
Step 3
In another bowl, whisk together melted butter, egg, and vanilla extract until well combined.
Step 4
Gradually incorporate the wet ingredients into the dry ingredients until a smooth dough forms.
Step 5
Scoop approximately 1 tablespoon of dough onto the prepared baking sheet, flattening each to about 1/4-inch thick using your fingers or the back of a spoon to form cookies. Ensure an even number of cookies for matching in sandwiches.
Step 6
Bake in the preheated oven for 8-10 minutes until the cookies are set but still soft to the touch.
Step 7
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Step 8
Once the cookies are cooled, scoop about 1/4 cup of keto-friendly vanilla ice cream onto the flat side of a cookie. Gently press another cookie on top to create a sandwich.
Step 9
Repeat the process with the remaining cookies and ice cream.
Step 10
Wrap the completed cookie sandwiches individually in plastic wrap or parchment paper and store them in the freezer for at least an hour or until ready to serve. This allows the ice cream to harden and the flavors to meld.
Nutrition Facts
| Serving size | (829.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2250.2 |
| Total Fat 206.5g | 0% |
| Saturated Fat 93.0g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 570.9mg | 0% |
| Sodium 1210.2mg | 0% |
| Total Carbohydrate 180.4g | 0% |
| Dietary Fiber 28.8g | 0% |
| Total Sugars 10.0g | |
| Protein 48.3g | 0% |
| Vitamin D 109.3IU | 0% |
| Calcium 714.6mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 951.6mg | 0% |
Source of Calories