Keto Oreo Ice Cream Sandwich

Indulge in the ultimate guilt-free treat with these Keto Oreo Ice Cream Sandwiches—a delectable fusion of rich, chocolatey cookies and creamy homemade vanilla ice cream, all completely low-carb and sugar-free. This recipe swaps traditional flour for almond flour and uses erythritol to keep it keto-friendly, while cocoa powder lends the cookies their signature dark chocolate flavor. The luscious ice cream, crafted with whipped heavy cream and cream cheese, is perfectly smooth and velvety. Ready in just 40 minutes of active prep and cooking time, this dessert is ideal for satisfying your sweet tooth without sacrificing your health goals. Perfect as a refreshing snack or an impressive make-ahead treat, these low-carb ice cream sandwiches are guaranteed to become a new favorite for anyone following the keto lifestyle!

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.5 cup Cocoa powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.75 cup Erythritol sweetener
• 0.5 cup Unsalted butter, softened
• 1 large Egg
• 1 teaspoon Vanilla extract
• 1 cup Heavy whipping cream
• 4 oz Cream cheese, softened
• 0.5 cup Powdered erythritol sweetener
• 0.5 cup Almond milk, unsweetened
• 1 teaspoon Vanilla extract (for ice cream)

Directions

Step 1

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

Step 2

In a mixing bowl, whisk together almond flour, cocoa powder, baking soda, and salt.

Step 3

In another bowl, beat the butter and erythritol sweetener until light and fluffy. Add the egg and vanilla extract, and continue to beat until well combined.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Step 5

Divide the dough into 24 equal portions and roll them into balls. Flatten each ball into a circle about 1/4 inch thick on the prepared baking sheet.

Step 6

Bake in the preheated oven for 8-10 minutes, until the edges are firm. Allow cookies to cool on a wire rack.

Step 7

For the ice cream, in a large bowl, whip the heavy cream to stiff peaks. Set aside.

Step 8

In another bowl, beat the cream cheese with powdered erythritol and vanilla extract until smooth. Slowly add the almond milk, beating until well combined.

Step 9

Carefully fold the cream cheese mixture into the whipped cream until homogenous.

Step 10

Transfer the ice cream mixture into a shallow container and freeze for 1-2 hours, or until firm but scoopable.

Step 11

To assemble the sandwiches, place a scoop of the frozen ice cream onto the bottom of a cookie and top with another cookie, pressing gently to sandwich them together.

Step 12

Repeat with the remaining cookies and ice cream. Serve immediately or wrap in parchment paper and freeze until ready to serve.

Nutrition Facts

Serving size	(1141.8g)

Amount per serving	% Daily Value*
Calories	3124.8

Total Fat 302.5g	0%
Saturated Fat 143.2g	0%
Polyunsaturated Fat 2.5g
Cholesterol 843.4mg	0%
Sodium 1875.6mg	0%
Total Carbohydrate 358.6g	0%
Dietary Fiber 30.4g	0%
Total Sugars 11.1g
Protein 54.3g	0%

Vitamin D 97.7IU	0%
Calcium 735.6mg	0%
Iron 12.5mg	0%
Potassium 869.2mg	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: 62.2%

Protein: 5.0%

Carbs: 32.8%