Low Carb Oreo Ice Cream Sandwich

Indulge in the perfect guilt-free treat with this Low Carb Oreo Ice Cream Sandwich recipe! Combining rich chocolate cookies made with coconut flour and unsweetened cocoa powder with a creamy, no-sugar-added ice cream filling, this dessert satisfies your cravings while keeping carbs in check. The cookies are sweetened with erythritol for a touch of natural sweetness and paired with a luscious, velvety ice cream made from whipped cream, cream cheese, and liquid stevia. With just 45 minutes of prep time, this keto-friendly dessert is easy to make and perfect for anyone following a low-carb or gluten-free lifestyle. Serve these homemade ice cream sandwiches as a refreshing summer treat or a fun, make-ahead dessert for gatherings.

Nutriscore Rating: 55/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 8

Ingredients

• 60 grams Coconut flour
• 30 grams Unsweetened cocoa powder
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 100 grams Erythritol
• 100 grams Butter
• 1 large Egg
• 2 teaspoons Vanilla extract
• 240 ml Heavy cream
• 120 grams Cream cheese
• 1 teaspoon Liquid stevia

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 2

In a bowl, mix together the coconut flour, cocoa powder, baking powder, and salt.

Step 3

In a larger bowl, cream together the erythritol and butter until light and fluffy.

Step 4

Add the egg and vanilla extract to the butter mixture and mix until fully incorporated.

Step 5

Gradually add the dry ingredients into the wet ingredients and mix until a dough forms.

Step 6

Roll the dough into a log, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 7

Once chilled, slice the dough into 16 even rounds and place them on the prepared baking sheet, flattening slightly.

Step 8

Bake for 10-12 minutes, then allow the cookies to cool completely on the baking sheet.

Step 9

For the ice cream filling, start by beating the heavy cream until stiff peaks form. Set aside.

Step 10

In another bowl, beat together the cream cheese and liquid stevia until smooth.

Step 11

Fold the whipped cream into the cream cheese mixture gently, maintaining as much volume as possible.

Step 12

Spread the ice cream mixture onto a baking sheet lined with parchment paper to about 1 inch thick, then freeze for at least 1 hour.

Step 13

Use a cookie cutter or a knife to cut out discs of frozen ice cream matching the diameter of the cookies.

Step 14

To assemble, place an ice cream disc between two chocolate cookies. Press gently to form a sandwich.

Step 15

If not serving immediately, wrap each ice cream sandwich in plastic wrap and store in the freezer until ready to serve.

Nutrition Facts

Serving size	(725.5g)

Amount per serving	% Daily Value*
Calories	2404.9

Total Fat 223.9g	0%
Saturated Fat 130.1g	0%
Polyunsaturated Fat 6.3g
Cholesterol 815.7mg	0%
Sodium 2199.5mg	0%
Total Carbohydrate 165.6g	0%
Dietary Fiber 33.6g	0%
Total Sugars 11.7g
Protein 31.7g	0%

Vitamin D 69.8IU	0%
Calcium 212.4mg	0%
Iron 8.9mg	0%
Potassium 1086.0mg	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: 71.9%

Protein: 4.5%

Carbs: 23.6%