Keto Chocolate Chip Cookie Ice Cream Sandwiches


Step 1Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with parchment paper.

Step 2In 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).

Step 3Fold in the chocolate chips then scoop out 16 equal sized balls of cookie dough and place a few inches apart on the baking sheet.

Step 4Slightly flatten the cookies using a spatula then bake for 15-20 minutes until golden. Allow to cool completely.

Step 5Meanwhile, 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.

Step 6To assemble place a scoop of ice cream on the bottom side of a cookie...

Step 7Place 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.

Step 8Store in a freezer safe container until ready to consume for up to 3 months.