One of the joys of childhood is eating treats like ice cream sandwiches. Licking the sides and nibbling the edges as you try to consume it before it melts all over you. Then you grow up and try to be a healthy adult – but the kid in you still craves them. That’s when you treat yourself to a keto ice cream sandwich.
Look at you and your healthy adulting! It’s definitely time to whip up a batch of keto vanilla ice cream so you can indulge your inner child and keep your carbs and sugars in check. Best of both worlds, am I right?
I had as much fun making these as I did eating them. I made a half batch of Keto Brownie Cookies, but I made them smaller and a little flatter. Then I scooped about 1/4 cup of keto ice cream onto each cookie, smooshed them together, and froze them to firm up.
They are a bit messy to make but SO delicious! And they really do make you feel like a kid again. And you don’t have to stick with vanilla! Try them with keto chocolate ice cream or some no-churn keto strawberry ice cream for a fun flavor twist.
Why we love this recipe
- Classic summer treat: With all the classic flavor and texture, no one will guess it’s keto friendly!
- Rich chocolate cookies: These fudgy cookies stand up to the creamy center.
- Easy to make: Neither the cookies nor the ice cream take much effort to make!
- Customizable: So many delicious ice cream flavors to choose from. Keto coffee ice cream would go so well with the chocolate cookies! You can also use my keto protein ice cream.
- Make ahead dessert: Store them in the freezer for weeks or even months.
- Gluten free and sugar-free: They prove you don’t need to miss out on delicious treats.
Ingredient Notes
- Almond butter: For a nut-free option you can use sunbutter.
- Sweetener: I recommend erythritol for the cookies, so that they aren’t too soft. See the Tips for Success for more information.
- Cocoa powder: I like Dutch process cocoa for a deeper chocolate flavor.
- Collagen protein powder: This gives the cookies a fudgy, brownie-like texture.
- Keto ice cream: You cane make your own or buy some keto ice cream to make these treats.
- Kitchen staples: Egg, vanilla extract, baking powder and salt.
Overview: How to Make This Recipe
- Prepare the cookie dough: Beat together the almond butter and sweetener, then add the egg and vanilla. Add the collagen, cocoa powder, baking powder, and salt and beat until well combined.
- Bake: Roll the dough into small balls and place the baking sheet. Bake at 325ºF for 3 minutes.
- Flatten the cookies: Remove from the oven and press them flat with a cup. Bake again, until puffed and set around the edges. Remove and let cool completely on the baking sheet.
- Assemble: Scoop about 1/4 cup of softened ice cream and press between two cooled cookies. Freeze until firm.
Tips for Success
Sugar free ice cream can be a little tricky to work with. Many store-bought brands freeze extremely hard and need to soften on the counter for 15 to 20 minutes before you can scoop them. They also get a little crumbly as you press the the ice cream sandwich together. You can certainly use them but just be aware that it will be messy.
You can use almost any of my keto ice cream recipes, but I find that it works best within an hour or two after churning. At that point, the ice cream is still soft and malleable enough to smoosh between the two cookies. If you made the ice cream well in advance, you may need to let it soften for a bit on the counter.
I specify flattening the cookies after a few minutes of baking because I find that the edges crack less this way.
Sweetener Options
The cookies work best with erythritol-based sweeteners. Allulose will make them very soft and they will break up easily as you try to assemble the sandwiches.
If you want to cut back on the erythritol, try using only 3 tablespoons and adding some additional sweetness with pure stevia or monk fruit extract.
Frequently Asked Questions
If you are using pre-made keto ice cream, you will want to let it soften for a little bit before assembling the sandwiches. Let it sit at room temperature for 10 to 20 minutes, depending on the brand or ice cream recipe you used. It should be easily scoopable and soft enough to press into shape, but not fully melted.
If you store them in an airtight container in the freezer, these ice cream sandwiches should be good for up to 2 months.
This keto ice cream sandwich recipe has 4.3g of carbs and 1.6g of fiber per serving. That comes to 2.7g net carbs per ice cream sandwich.
Keto Ice Cream Sandwich Recipe
Ingredients
- 1/2 cup (125 g) almond butter, (or sunbutter)
- 1/3 cup (63.33 g) granular sweetener, erythritol recommended
- 1 large egg
- 1/2 tsp vanilla extract
- 2 tbsp cocoa powder
- 2 tbsp (28.4 g) collagen protein powder
- 1/2 tsp baking powder
- 1/8 tsp salt
- 2 cups (264 g) keto ice cream
Instructions
- Preheat the oven to 325ºF and line a large baking sheet with a silicone mat.
- In a large bowl, beat together the almond butter and sweetener until well combined. Beat in the egg and vanilla extract. Add the collagen, cocoa powder, baking powder, and salt and beat until well combined.
- Roll the dough into 16 small balls and place on the prepared baking sheet. Place in the oven for 3 minutes.
- Remove from the oven and cover with a piece of parchment paper. Press down with a flat-bottomed glass to about 1/2 inch thick.
- Return to the oven and bake another 8 minutes or so, until puffed and set around the edges. Remove and let cool completely on the baking sheet.
- Allow the ice cream to soften enough to be easily scoopable. Using about 1/4 cup, place a scoop on the underside of one cookie. Top with another cookie and gently press together to even out the ice cream.
- Place the finished sandwich on a tray in the freezer and repeat with the remaining cookies and remaining ice cream. Let firm up about 1 hour before serving.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I’m 67 years old and have never lost my love for ice cream sandwiches. I thought the cookies were a little difficult to handle but in the end it worked out. Like their heftier cousin, which I have also made, they are rich and fudgy. They really elevate vanilla ice cream. I will definitely make them over and over.
Hi!
I love your recipes!!
Could you let me know how much cocoa powder you use please?
Thanks
It states 2 Tablespoons in the recipe card.
This looks amazing! I couldn’t find how much cocoa powder to use in the recipe under the ingredients list. Can you add that? Thanks!
It states 2 Tablespoons in the recipe card.