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    Home » Keto Cookies » Nutter Butter Ice Cream Sandwiches

    Published: Jun 18, 2014 · Modified: Jul 19, 2019 by Carolyn

    Nutter Butter Ice Cream Sandwiches

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    17.2K shares
    Jump to Recipe Print Recipe

    Creamy sugar-free no-churn peanut butter ice cream sandwiched between two tender  low carb peanut butter cookies. This delicious low carb, grain-free dessert recipe requires no ice cream maker. What are you waiting for?

    Close up shot of keto peanut butter Ice cream sandwiches

    What do you consider the first day of summer? Do you go by the official solstice or is there another date that marks the occasion in your mind? I have heard some say that Memorial Day is the start of summer but I don’t get that. Perhaps it’s because I live in the northwest, where chilly, rainy temperatures can hold on well into June. They certainly did this year and it’s only just now beginning to feel a bit summery.

    But for me, summer doesn’t really start until school ends. That’s how I saw it as a kid, as a university student, as an academic advisor and now how I see it as a parent. We aren’t free to enjoy summer weather until school is out so it’s best not to even consider it summer until that first day of freedom. For my kids, that’s not until next Wednesday, thanks to all of the snow days we had this past winter. So June 25th is the first day of summer this year, I don’t care what anyone else says.

    But given that the “official” first day of summer is three days away, I felt duty-bound to offer up a truly summery treat. You can’t have summer without a good ice cream sammie recipe, right? I mean, hand-held ice cream treats are practically required when the mercury rises and the humidity strikes.

    Remember being a kid and hanging out with your friends, riding your bikes down to the local convenience store to pick out popsicles and ice cream sandwiches? And then eating those treats, starting out slowly and lazily, then having to gobble them down faster and faster to avoid losing too much of the sweet goodness to the summer heat.

    Gluten-Free Peanut Butter Ice Cream Sandwiches

    Delicious low carb ice cream sandwiches

    Of course, it’s not like we really have that option on a low carb diet. There is actually some pretty great low carb ice cream on the market now. But it’s not always easy to find, it’s expensive, and at this juncture, I don’t know of anyone making keto ice cream sandwiches.

    Plus homemade often means that they taste better and I can play around with flavor ideas to my liking. Sure, it’s a little more effort, but I think it’s worth it.

    And these low carb peanut butter ice cream sandwiches are especially worth it, because the ice cream filling doesn’t require any churning! Yep, you read that right. You do NOT need an ice cream maker to make these awesome low carb treats. And awesome they are, my friends, I do declare.

    Low Carb Grain-Free Nutter Butter Ice Cream Sandwiches

    Making no churn peanut butter ice cream

    I originally intended for them to be made with churned ice cream, as I was going to use my low carb peanut butter ice cream recipe for the filling. Then I switched gears  at the last minute and decided I would follow the recipe for my low carb Peanut Butter Popsicles instead.

    But the filling was so thick, I realized that I would have to thin it out a lot to be able to churn it in an ice cream maker. So I decided to skip the churning process altogether and slap it between the cookies as it was. And hope for the best upon freezing.

    Thankfully, it worked perfectly. The thickness and richness of the “ice cream” filling means it doesn’t freeze overly hard. And it also doesn’t melt and drip everywhere as it warms up. It stays nice and creamy, right in the middle of your ice cream sandwich instead of dripping all onto the plate or the floor. I have to say, it might be one of my better last minute ideas…

    Low Carb Nutter Butter Ice Cream Sandwiches

    Want more delicious low carb frozen treats?

    Neapolitan Ice Cream Cake

    Butter Pecan Ice Cream Pie

    Peanut Butter Brownie Ice Cream Cake

    Snickerdoodle Ice Cream Sandwiches

    Chocolate Chip Ice Cream Sandwiches

    Easy Coffee Ice Cream Cake

     

    Nutter Butter Ice Cream Sandwiches

    Creamy no-churn peanut butter ice cream sandwiched between two tender peanut butter cookies. This delicious low carb, grain-free dessert recipe requires no ice cream maker. What are you waiting for?
    5 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: ice cream sandwiches, no churn ice cream
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Chill Time: 2 hours
    Total Time: 45 minutes
    Servings: 16 sandwich cookies
    Calories: 298kcal

    Ingredients

    Cookies:

    • 1 ½ cups almond flour
    • 3 tablespoon coconut flour
    • 1 ½ teaspoon baking powder
    • ½ teaspoon salt
    • ⅓ cup creamy peanut butter
    • ½ cup coconut oil or butter softened
    • ½ cup Swerve Sweetener
    • 1 large egg room temperature
    • 1 teaspoon vanilla extract

    Peanut Butter Ice Cream Filling:

    • 6 oz cream cheese softened
    • ⅔ cup creamy peanut butter
    • ⅔ cup powdered Swerve Sweetener
    • ½ teaspoon vanilla extract
    • ⅔ cup heavy cream room temperature

    Instructions

    Cookies:

    • Preheat oven to 325F and line two baking sheets with parchment paper.
    • In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
    • In a large bowl, beat together peanut butter and coconut oil until well combined. Beat in sweetener, then beat in egg and vanilla extract.
    • Beat in almond flour mixture until dough comes together.
    • Form dough into 1-inch balls and place about 3 inches apart on prepared baking sheets (you should get 32 cookies).
    • Use a flat-bottomed glass covered in parchment or plastic wrap to press cookies into flat discs about ¼ inch thick. Score tops with a fork to create a criss-cross pattern.
    • Bake cookies 13 to 15 minutes, or until just lightly browned and set. Remove and let cool completely.

    Filling:

    • In a large bowl, beat cream cheese and peanut butter until smooth. Beat in sweetener and vanilla extract.
    • Add cream and beat until smooth.
    • To assemble, take one peanut butter cookie and spread the bottom with about 2 & ½ tablespoons of peanut butter filling. Top with another cookie, bottom-side in.
    • Repeat with remaining cookies and filling. Freeze cookies 2 hours before serving. If frozen longer, allow to soften at room temperature for 10 minutes before serving.
    Nutrition Facts
    Nutter Butter Ice Cream Sandwiches
    Amount Per Serving (1 sandwich cookie)
    Calories 298 Calories from Fat 243
    % Daily Value*
    Fat 27g42%
    Carbohydrates 7.5g3%
    Fiber 2.4g10%
    Protein 7.3g15%
    * Percent Daily Values are based on a 2000 calorie diet.

    17.2K shares

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    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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      Recipe Rating




    1. Toni says

      July 24, 2019 at 10:52 am

      5 stars
      These were so good! My kids can’t wait to try it again!

      Reply
    2. Becky Hardin says

      July 24, 2019 at 10:01 am

      5 stars
      The perfect summertime treat. Delicious!

      Reply
    3. Aimee Shugarman says

      July 24, 2019 at 8:25 am

      5 stars
      These turned out so amazing.

      Reply
    4. Laura says

      July 24, 2019 at 8:06 am

      5 stars
      Amazing Keto sweet treat- yum!

      Reply
    5. Sarah Skaggs says

      July 24, 2019 at 7:33 am

      5 stars
      Oh my goodness, these are heaven.

      Reply
    6. Heidi says

      September 13, 2018 at 3:18 pm

      5 stars
      My favorite of all desserts! In my 2.5 years of Keto, I’ve tried a whole bunch!
      I was lazy and split the dough into 2-11×7 pans, baked them and let them cool, spread the filling and froze them. Perfect size pans for the listed portions!

      Reply
      • Carolyn says

        September 13, 2018 at 6:37 pm

        That’s a great idea!

        Reply
    7. Jamie Heffernan says

      September 07, 2018 at 3:20 pm

      5 stars
      Thanks for a great recipe—the ice cream filling is especially delicious! I was thinking that’s if you omitted the heavy cream, you could make regular non-ice cream butter butters. Before I added the cream, I noticed that the mixture looked a lot like the regular butter butter filling. Just thought I’d pass the idea along for anyone who might not have the time (or patience) to wait until they are frozen! I am really enjoying your site and am so grateful for you sharing so many amazing recipes. It makes going low-carb not only bearable but exciting!

      Reply
      • Carolyn says

        September 07, 2018 at 6:58 pm

        So glad you like them!

        Reply
    8. Melanie says

      July 17, 2018 at 8:05 pm

      5 stars
      Thank you so much!!! I made these yesterday and they are yummy! I followed your recipe exactly and the turned out perfect. I did try to lift a cookie before it had completely cooled and it fell apart so make sure to let cool before you assemble.

      Reply
    9. Brad says

      September 05, 2017 at 10:01 am

      I made these (the cookie part) yesterday and followed the recipe, exactly, sort of (I used almond butter, instead). The ‘dough’ turned into little chick pea sized balls and was crumbly. After mashing little balls together, I gently smooshed each little 1″ size ball onto the parchment paper and baked away. **FYI- YOU MUST LET THEM COOL DOWN BEFORE HANDLING!** or else they will literally fall apart.

      One they cooled, I ate a few and they were delicious. I’m still trying to get used to the coconut oil texture while eating them (BTW- I used ‘LouAna’ unscented/unflavored coconut oil, because sometimes its just too much flavor and overpowers the other flavors you want).

      Anyway, I’m a little confused about carb/fat/caloric breakdown just per 1 cookie. Is there anyway you can provide that info. I just want to to make sure that eating more than 3 or 4 won’t be too regrettable.
      Thanks!
      Brad in Las Vegas, NV

      Reply
    10. Kimberly says

      July 08, 2017 at 6:34 pm

      Hi, thanks for this wonderful recipe! The only issue I ran into is that my cookies turned out really crumbly and would fall apart upon picking them up. There was a small batch that seemed a bit more in tack and not as dark when I pulled them out however, they baked in the oven at the same time as the crumbly ones. Could I have overvalued the batch? I baked them for only 13 minutes. Just not sure if I did something wrong. Otherwise, they taste incredible!

      Reply
    11. Cindy says

      July 07, 2017 at 12:38 pm

      Can I substitute butter for the coconut oil?

      Reply
    12. Rose says

      August 24, 2016 at 6:24 pm

      Yum! I’ll have to make some of the filling! I make low carb pb cookies using peanut flour. They’re like a peanut butter shortbread. I think putting some of the filling in would definitely kick them up a notch. 😀 (came by way of Facebook)

      Reply
    13. Swati says

      July 12, 2016 at 12:11 pm

      Hi could I use almond butter instead of peanut butter? Sorry but my husband just can’t have peanuts and would love to try this for him. Many thanks

      Reply
      • Carolyn says

        July 12, 2016 at 3:08 pm

        Sure!

        Reply
    14. James says

      November 02, 2015 at 9:41 am

      I was wondering about changing the sweetener for Splenda. Would the measurements be the same and how would the filling work? My wife has Gestational Diabetes and is about 7 months pregnant and Splenda is the approved sweetener for her. I would love to make these for her so any help would be appreciated.

      Reply
      • Carolyn says

        November 02, 2015 at 3:43 pm

        You can certainly try although I am not sure it will give the cookies the right consistency. I suspect they will be hard and crumbly. Swerve measure like sugar so you will need to figure out how much your Splenda measures in comparison to sugar.

        Reply
        • James says

          November 02, 2015 at 3:59 pm

          Thank you. If I decide to try it I will keep everyone updated.

          Reply
    15. Amber says

      October 26, 2015 at 11:35 pm

      Just curious what your batter looks like before baked? Mine is very crumbly wondering if I packed my almond flour too tightly or something but not sure what the batter should look like.This is the second time trying almond flour cookies that the batter was super crumbly.

      Reply
      • Carolyn says

        October 27, 2015 at 8:52 am

        I don’t pack my almond flour at all. Unless instructions say to do so, I wouldn’t. Also, are you using really finely ground almond flour like Honeyville? That would make a difference.

        Reply
    16. Brandy says

      August 13, 2015 at 4:17 pm

      For some reason my cookies were crumbly. I used the exact ingredients listed. Would you know what I may have done incorrectly? Thanks!

      Taste wonderful though 😉

      Reply
      • Carolyn says

        August 13, 2015 at 7:40 pm

        Without being there, I cannot say for sure. Did you use almond meal instead of almond flour? Did they bake too long?

        Reply
    17. kjustinn says

      January 19, 2015 at 7:57 pm

      I made this delicious recipe. they taste just like nutter butter cookies. the only mistake I made is making them too big. next time I will make them small, will be easier to handle when assembling. and a lighter snack, as they taste very rich. love them! a keeper.

      Reply
    18. rmjw3 says

      August 08, 2014 at 8:22 am

      Okay, huge fan of this recipe! Any more no-churn ice cream-type of recipes? Also, Carolyn do you have any simple meals that use heavy cream? Plz point me in the right direction — AND THANK YOU!!

      Reply
      • Carolyn says

        August 08, 2014 at 9:12 am

        You are looking for main dishes that take heavy cream? Here are a few: https://alldayidreamaboutfood.com/2014/05/low-carb-easy-taco-pie.html

        https://alldayidreamaboutfood.com/2013/01/roasted-garlic-chicken-soup-low-carb-and-gluten-free.html

        https://alldayidreamaboutfood.com/2012/12/brown-butter-mushroom-soup.html

        Reply
        • rmjw3 says

          August 22, 2014 at 1:12 pm

          Thank you, Carolyn! Yes, I love heavy cream! If there are more no-churn ice cream-ANYTHING you have, please advise.

          Reply
    19. dina says

      July 05, 2014 at 7:44 pm

      i love that these are made with healthy flours. yum!

      Reply
    20. Amy says

      July 01, 2014 at 1:09 pm

      Can I use something other than coconut flour for this recipe, like use almond or peanut flour instead?

      Reply
      • Carolyn says

        July 01, 2014 at 1:22 pm

        I haven’t tested it with almond flour or peanut flour. Peanut should work but I think more almond flour would make the cookies too crumbly.

        Reply
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