Low Carb Classic Ice Cream Sandwich
Indulge guilt-free with these irresistible Low Carb Classic Ice Cream Sandwiches! Perfect for warm weather cravings or a year-round low-carb treat, this recipe combines buttery almond and coconut flour cookies with creamy, sugar-free vanilla ice cream for a dessert that’s both decadent and keto-friendly. With a prep time of just 20 minutes and a straightforward baking process, these sandwiches are as easy to make as they are delicious. Each cookie is perfectly golden with a soft yet sturdy texture to hold that smooth, luscious ice cream filling. Whether you're cutting carbs or just looking for a healthier dessert option, these ice cream sandwiches are a crowd-pleaser that can be prepped in advance and stored for up to two weeks. Treat yourself to this winning combination of flavor and nutrition, perfect for any occasion!
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Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 0.5 cup Unsalted butter
- 0.75 cup Erythritol sweetener
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 quart Sugar-free vanilla 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 medium mixing bowl, cream together the butter and erythritol until light and fluffy.
Step 3
Add the egg and vanilla extract to the butter mixture and beat until fully combined.
Step 4
In another bowl, whisk together almond flour, coconut flour, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Step 6
Scoop tablespoon-sized portions of dough onto the lined baking sheet, flattening each into a round cookie shape. Ensure cookies are evenly spaced.
Step 7
Bake for 12-15 minutes, or until the edges of the cookies are golden brown. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 8
Once the cookies have cooled, scoop the sugar-free vanilla ice cream onto the flat side of one cookie. Top with a second cookie to form a sandwich. Gently press together.
Step 9
Repeat until all cookies are paired. Wrap each sandwich in plastic wrap and freeze for at least 1 hour, or until firm.
Step 10
Serve immediately or store in the freezer for up to 2 weeks.
Nutrition Facts
| Serving size | (1403.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2506.7 |
| Total Fat 177.4g | 0% |
| Saturated Fat 65.7g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 532.8mg | 0% |
| Sodium 1421.3mg | 0% |
| Total Carbohydrate 362.0g | 0% |
| Dietary Fiber 21.5g | 0% |
| Total Sugars 7.1g | |
| Protein 69.1g | 0% |
| Vitamin D 432.3IU | 0% |
| Calcium 1296.5mg | 0% |
| Iron 7.8mg | 0% |
| Potassium 1607.2mg | 0% |
Source of Calories