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?
Peanut Butter Brownie Ice Cream Cake
Snickerdoodle Ice Cream Sandwiches
Chocolate Chip Ice Cream Sandwiches
Nutter Butter Ice Cream Sandwiches
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.
Toni says
These were so good! My kids can’t wait to try it again!
Becky Hardin says
The perfect summertime treat. Delicious!
Aimee Shugarman says
These turned out so amazing.
Laura says
Amazing Keto sweet treat- yum!
Sarah Skaggs says
Oh my goodness, these are heaven.
Heidi says
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!
Carolyn says
That’s a great idea!
Jamie Heffernan says
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!
Carolyn says
So glad you like them!
Melanie says
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.
Brad says
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
Kimberly says
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!
Cindy says
Can I substitute butter for the coconut oil?
Rose says
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)
Swati says
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
Carolyn says
Sure!
James says
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.
Carolyn says
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.
James says
Thank you. If I decide to try it I will keep everyone updated.
Amber says
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.
Carolyn says
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.
Brandy says
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 😉
Carolyn says
Without being there, I cannot say for sure. Did you use almond meal instead of almond flour? Did they bake too long?
kjustinn says
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.
rmjw3 says
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!!
Carolyn says
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
rmjw3 says
Thank you, Carolyn! Yes, I love heavy cream! If there are more no-churn ice cream-ANYTHING you have, please advise.
dina says
i love that these are made with healthy flours. yum!
Amy says
Can I use something other than coconut flour for this recipe, like use almond or peanut flour instead?
Carolyn says
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.