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These Keto Cookie Ice Cream Sandwiches are so fun! The best part? You don’t need a fancy ice cream maker to make these! Nope, just a lidded container. How awesome is that?
The keto cookie recipe is super simple and the ice cream is based on our Keto Frosty base but you could also use this keto vanilla ice cream or even only mix the cocoa powder into half of this base and make a swirl combo. To do the swirl, layer both mixes (the one with and without the cocoa powder mixed in) into opposite sides of a ziploc bag, freeze, then cut off the tip to swirl.
Hands-on Overall
Serving size 1 sandwich cookie
Nutritional values (per 1 sandwich cookie)
Net carbs6.3 grams
Protein11.3 grams
Fat52.7 grams
Calories561 kcal
Calories from carbs 5%, protein 8%, fat 87%
Total carbs18.4 gramsFiber12 gramsSugars3.4 gramsSaturated fat22.8 gramsSodium137 mg(6% RDA)Magnesium104 mg(26% RDA)Potassium309 mg(15% EMR)
Ingredients (makes 8 servings)
Cookies:
Ice Cream:
Instructions
- Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with parchment paper.
- In a large bowl combine all of the cookie ingredients except for the chocolate chips and mix well (eggs, melted butter, almond milk, 2 tsp vanilla extract, almond flour, pinch of salt, and granulated Erythritol).
- Fold in the chocolate chips then scoop out 16 equal sized balls of cookie dough and place a few inches apart on the baking sheet.
- Slightly flatten the cookies using a spatula then bake for 15-20 minutes until golden. Allow to cool completely.
- Meanwhile, prepare the ice cream. Place all of the ingredients in a large bowl (whipping cream, cocoa powder, powdered Erythritol, the remaining vanilla, stevia and salt). Beat on high using a hand mixer until light and fluffy. Transfer to a lidded container and freeze for 1 hour.
- To assemble place a scoop of ice cream on the bottom side of a cookie...
- Place another cookie on top sandwiching them together. Repeat for the remaining cookies. You can serve them immediately or place back in the freezer for another hour for a firmer set.
- Store in a freezer safe container until ready to consume for up to 3 months.
Chocolate Chip Cookie Ice-Cream Sandwiches
Ingredients (makes 8 servings)
Cookies:
- 2 large eggs
- 1/2 cup melted butter (120 ml/ 4 fl oz)
- 2 tbsp unsweetened almond milk (30 ml)
- 2 tsp sugar-free vanilla extract
- 2 3/4 cups almond flour (275 g/ 9.7 oz)
- 1/4 tsp sea salt
- 1/4 cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
- 3/4 cup sugar-free chocolate chips or 85% dark chocolate chips (130 g/ 4.6 oz)
Ice Cream:
- 1 1/2 cups heavy whipping cream (360 ml/ 12 fl oz)
- 2 tbsp unsweetened cocoa powder (11 g/ 0.4 oz)
- 4 tbsp powdered Erythritol or Swerve (40 g/ 1.4 oz)
- 1 tsp sugar-free vanilla extract (4 g/ 0.15 oz)
- 10 drops stevia, or more to taste
- pinch sea salt
Instructions
- Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with parchment paper.
- In a large bowl combine all of the cookie ingredients except for the chocolate chips and mix well (eggs, melted butter, almond milk, 2 tsp vanilla extract, almond flour, pinch of salt, and granulated Erythritol).
- Fold in the chocolate chips then scoop out 16 equal sized balls of cookie dough and place a few inches apart on the baking sheet.
- Slightly flatten the cookies using a spatula then bake for 15-20 minutes until golden. Allow to cool completely.
- Meanwhile, prepare the ice cream. Place all of the ingredients in a large bowl (whipping cream, cocoa powder, powdered Erythritol, the remaining vanilla, stevia and salt). Beat on high using a hand mixer until light and fluffy. Transfer to a lidded container and freeze for 1 hour.
- To assemble place a scoop of ice cream on the bottom side of a cookie...
- Place another cookie on top sandwiching them together. Repeat for the remaining cookies. You can serve them immediately or place back in the freezer for another hour for a firmer set.
- Store in a freezer safe container until ready to consume for up to 3 months.
Nutrition (per 1 sandwich cookie)
Calories561kcal
Net Carbs6.3g
Carbohydrates18.4g
Protein11.3g
Fat52.7g
Saturated Fat22.8g
Fiber12g
Sugar3.4g
Sodium137mg
Magnesium104mg
Potassium309mg
Detailed nutritional breakdown (per 1 sandwich cookie)
| Total per 1 sandwich cookie |
| 6.3 g | 11.3 g | 52.7 g | 561 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.6 g | 1.2 g | 18 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 11.5 g | 102 kcal |
| Almond milk natural (unsweetened) |
| 0 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 3 g | 7.4 g | 18.1 g | 203 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Dark chocolate chips, sugar-free |
| 1.2 g | 1.2 g | 4.6 g | 64 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.2 g | 0.9 g | 17.1 g | 165 kcal |
| Cocoa powder, raw (cacao) |
| 0.3 g | 0.3 g | 0.2 g | 3 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
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