Sugar-Free Classic Ice Cream Sandwich

Indulge in a guilt-free treat with this delicious Sugar-Free Classic Ice Cream Sandwich recipe, a healthier take on the beloved dessert. This recipe pairs rich, chocolatey almond flour cookies with velvety homemade sugar-free vanilla ice cream, sweetened naturally with erythritol or stevia. Perfect for those following low-carb or keto diets, these ice cream sandwiches boast a soft, chewy cookie texture and a creamy ice cream center flavored with real vanilla bean. With only 45 minutes of prep time, they’re surprisingly easy to make and ideal for a summer afternoon or a make-ahead freezer snack. Treat yourself to this refined sugar-free delight without compromising on flavor or indulgence.

Nutriscore Rating: 55/100

Prep Time:45 mins

Cook Time:10 mins

Total Time:55 mins

Servings: 8

Ingredients

• 1 cup Almond flour
• 0.5 cup Cocoa powder
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter
• 0.75 cup Non-sugar sweetener (e.g., Erythritol or Stevia)
• 1 unit Large egg
• 1 teaspoon Vanilla extract
• 2 cups Heavy cream
• 1 teaspoon Sugar-free vanilla extract
• 0.5 cup Non-sugar sweetener (e.g., Erythritol or Stevia) for ice cream
• 1 unit Vanilla bean pod, seeds scraped

Directions

Step 1

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

Step 2

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

Step 3

In another bowl, cream together the butter and non-sugar sweetener until light and fluffy.

Step 4

Add the egg and vanilla extract to the butter mixture and stir until well combined.

Step 5

Gradually add the dry ingredients to the wet mixture and fold until a dough forms.

Step 6

Roll the dough between two sheets of parchment paper to about 1/8 inch thickness.

Step 7

Cut the dough into rectangles measuring about 2x4 inches, then transfer them carefully onto the prepared baking sheet.

Step 8

Use a fork to poke holes across the dough rectangles to prevent them from puffing during baking.

Step 9

Bake for 8-10 minutes or until the edges start to crisp. Let them cool completely on a wire rack.

Step 10

For the ice cream, whip the heavy cream in a large bowl until soft peaks form.

Step 11

Gently fold in the non-sugar sweetener, vanilla extract, and vanilla bean seeds.

Step 12

Transfer the mixture into a shallow container and freeze for at least 4 hours or until firm.

Step 13

Once the cookies are cooled and the ice cream is frozen, scoop a generous amount of ice cream onto one cookie and press another cookie on top to form a sandwich.

Step 14

Repeat the process until all cookies are used. Serve immediately or wrap individually in plastic wrap and store in the freezer.

Nutrition Facts

Serving size	(1037.4g)

Amount per serving	% Daily Value*
Calories	2758.5

Total Fat 266.4g	0%
Saturated Fat 132.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 790mg	0%
Sodium 1286.2mg	0%
Total Carbohydrate 343.5g	0%
Dietary Fiber 25.3g	0%
Total Sugars 5.1g
Protein 35.2g	0%

Vitamin D 41IU	0%
Calcium 298.5mg	0%
Iron 10.0mg	0%
Potassium 704.0mg	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: 61.3%

Protein: 3.6%

Carbs: 35.1%