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?
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.
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.
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…
Want more delicious low carb frozen treats?
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 1/4 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.
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 & 1/2 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.