Sugar free ice cream sandwiches for the win! These soft almond flour snickerdoodle cookies are paired with sugar free vanilla ice cream for the ultimate low carb summer dessert.
A few summers ago, I declared that it would be the summer of the ice cream sandwich. I don’t even know what I meant by that except that I wanted to see lots and lots of ice cream sandwich recipes.
More specifically, I wanted to see lots and lots of keto and sugar ice cream sandwiches.
Back when I first created this sugar free recipe for Snickerdoodle Ice Cream Sandwiches, there were very few people creating such a thing. I do believe that my low carb Nutter Butter Ice Cream Sandwiches were one of the very few recipes out there.
But times, they are a-changing. We have so much many more choices in the keto world, and we even have plenty of store-bought keto ice cream available to us now. So making sugar free ice cream sandwiches is a lot easier than it once was!
Sugar free ice cream sandwiches from scratch
This recipe actually features both the cookies and the ice cream made from scratch. While that may seem like a lot of work, it really isn’t. And this way you control the ingredients and the carb count.
Almond flour snickerdoodles make the perfect cookie base for a healthier ice cream sandwich. Soft, tender cinnamon-y cookies piled high with ice cream? Oh man, you know this is good stuff. It’s actually a very similar recipe to my Keto Snickerdoodle Blondies, but in cookie form!
And a batch of my Perfect Keto Vanilla Ice Cream is just the thing for the center of these tasty treats. It’s simple to make, takes no eggs, and stays scoopable for days in the freezer.
How to make Keto Ice Cream Sandwiches
Eager to make your own sugar free ice cream treats? Here are a few tips to get you started.
You have a lot of options for the cookies. You could go with classic keto chocolate chip cookies, or you could try something a little different like my chewy keto ginger cookies. Or if you want something crisp and chocolatey , try the keto brownie bark. You’re really looking for any cookie that’s big enough and sturdy enough to make a sandwich without falling apart.
You could even use the store-bought keto cookies of your choice. The cookies from Perfect Keto would hold up really nicely!
The ice cream:
You have plenty of choices here as well. You could make your own sugar-free ice cream or you could purchase it one of the many brands on the market these days.
Personally, I prefer to make my own. Because I find that my homemade keto ice cream is richer and more flavorful than any commercial brand out there. And the store-bought varieties are often rock hard when they first come out of the freezer.
But when it comes to ice cream sandwiches, the flavor options are virtually limitless.
No matter what route you choose, you will need to prep your sugar free ice cream sandwiches in advance and then re-freeze them for a little while. Otherwise the ice cream becomes far too melty and messy.
I like to lay them in a single layer on a waxed paper lined baking sheet and get them back into the freezer for an hour. They are just about perfect after that.
Ready to make some delicious sugar free ice cream sandwiches?
More delicious keto frozen desserts
- Keto Ice Cream Buster Bars
- Keto Ice Cream Bites
- Sugar Free Peanut Butter Ice Cream Cake
- Low Carb Keto Neapolitan Popsicles
- Butter Pecan Ice Cream Pie
- Low Carb Peppermint Ice Cream Sandwiches
Keto Snickerdoodle Ice Cream Sandwiches
Cinnamon "Sugar" Coating
- 2 tbsp Swerve Sweetener
- 2 tsp cinnamon
- In a small bowl, whisk together the sweetener and cinnamon. Set aside.
- Preheat the oven to 325F and line a large baking sheet with parchment or a silicone liner.
- In a large bowl, whisk together the almond flour, sweetener, coconut flour, cream of tartar, and baking soda. Stir in the eggs, melted butter, almond milk and vanilla extract until well combined.
- Using wet hands, form the dough into 1-1/2-inch balls (you should get 24). Roll each ball in the cinnamon coating until well coated.
- Place on the prepared baking sheet and press down into 1/4-inch thick disks with the palm of your hand.
- Bake about 12 minutes or until the cookies are just beginning to brown around the edges and are just barely firm to the touch. Remove and let cool completely on the pan.
- When the cookies are cool and ice cream is firm, scoop a few tablespoons of ice cream onto the bottom of one cookie, spreading to the edges.
- Top with another cookie. Refreeze until firm.