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Keto Chocolate Chip Cookie Ice Cream Sandwiches

4.8 stars, average of 26 ratings

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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

Allergy information for Keto Chocolate Chip Cookie Ice Cream Sandwiches

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian
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Nutritional values (per serving, 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

  1. Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with parchment paper.
  2. 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).
  3. 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.
  4. Slightly flatten the cookies using a spatula then bake for 15-20 minutes until golden. Allow to cool completely. Keto Chocolate Chip Cookie Ice Cream Sandwiches
  5. 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. Keto Chocolate Chip Cookie Ice Cream Sandwiches
  6. To assemble place a scoop of ice cream on the bottom side of a cookie...
    Keto Chocolate Chip Cookie Ice Cream Sandwiches
  7. 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. Keto Chocolate Chip Cookie Ice Cream Sandwiches
  8. Store in a freezer safe container until ready to consume for up to 3 months.
    Keto Chocolate Chip Cookie Ice Cream Sandwiches

Ingredient nutritional breakdown (per serving, 1 sandwich cookie)

Net carbsProteinFatCalories
Eggs, free-range or organic
0.1 g1.6 g1.2 g18 kcal
Butter, unsalted, grass-fed
0 g0.1 g11.5 g102 kcal
Almond milk natural (unsweetened)
0 g0 g0 g1 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g2 kcal
Almond flour (blanched ground almonds, almond meal)
3 g7.4 g18.1 g203 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Dark chocolate chips, sugar-free
1.2 g1.2 g4.6 g64 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1.2 g0.9 g17.1 g165 kcal
Cocoa powder, raw (cacao)
0.3 g0.3 g0.2 g3 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, 1 sandwich cookie
6.3 g11.3 g52.7 g561 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (2)

I was skeptical about the prep time of this recipe because I thought it would take longer to make but I was wrong! The ice cream sets well in just one hour, and even if it didn't, it's really thick and creamy so it won't melt. I preferred it slightly soft because it was easier to spread. You can freeze it more after you spread it on the cookies anyway. I used a large container so I spread it out to just about 1 inch thickness so that may be why it set so quickly. Thank you so much, this is such a gorgeous treat. Oh and I used allulose which I think is better for a chewy texture. I'll be making it again!

That's great Rose, thank you for the lovely feedback!