Soft almond flour snickerdoodle cookies paired with delicious sugar-free vanilla ice cream. These low carb ice cream sandwiches may be the ultimate summer indulgence.
Earlier this year, I declared that this 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 recipe this summer. More specifically, I wanted to see lots and lots of low carb ice cream sandwich recipes. Alas, therein lies a rather large problem. Because there are very few people besides me out there creating low carb ice cream sandwiches. A google search results in a recipe from me and a handful of others, so my vision of a plethora of ice cream sandwiches isn’t going to happen unless I take it all upon myself. And I thought about that. I really did. I thought about trying to bring you a low carb ice cream sandwich recipe a week all summer long.
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I even got so far as to make two recipes, as well as a long list of ice cream sandwich ideas. I really did have the best intentions in that regard. But one ice cream sandwich recipe per week for 8 to 10 weeks results in a lot of ice cream sandwiches. And even with a family of 5 that loves dessert, we would have trouble keeping up. And since I love to make so many other forms of dessert and have so many other ideas I want to execute, I fell behind pretty quickly. So the Summer of the Low Carb Ice Cream Sandwich may result in 2 new recipes. Or I may hit a flurry of ice cream sandwich making and bring you more of my ideas. Who knows? I like to keep you on your toes.
And almond flour snickerdoodles make the perfect cookie base for a low carb ice cream sandwich. Soft, tender cinnamon-y cookies piled high with vanilla ice cream? Oh man, you know this is good stuff. The perfect summer indulgence. I think you can see why I wanted to make this the summer of the ice cream sandwich.
Soft almond flour snickerdoodle cookies paired with delicious sugar-free vanilla ice cream. These low carb ice cream sandwiches may be the ultimate summer indulgence.
- 1 3/4 cups heavy cream
- 3/4 cup unsweetened almond milk
- 1/3 cup Swerve Sweetener
- 3 large egg yolks
- 2 tbsp vodka (optional, helps reduce iciness)
- 1/2 tsp vanilla extract
- 1/4 tsp liquid stevia extract
- 1/4 tsp xanthan gum
- 2 tbsp Swerve Sweetener
- 2 tsp cinnamon
- 2 cups almond flour
- 1/2 cup Swerve Sweetener
- 2 tbsp coconut flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 2 large eggs
- 1/4 cup butter melted
- 1/4 cup unsweetened almond milk
- 1/2 tsp vanilla extract
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For the ice cream, set a bowl over an ice bath and set aside.
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Combine cream, almond milk and sweetener in medium saucepan over medium heat. Stir until sweetener dissolves and mixture reaches 170F on an instant read thermometer.
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Whisk egg yolks in a medium bowl. Slowly add about 1 cup of the hot cream mixture, whisking continuously, to temper the yolks. Then slowly whisk egg yolk mixture back into cream, whisking continuously.
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Cook until mixture reaches 175F on an instant read thermometer or is thick enough to cover the back of a wooden spoon. Do not overcook.
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Pour mixture into bowl set over ice bath and allow to cool 10 minutes. Then wrap tightly in plastic wrap and chill at least 3 hours.
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Stir in vodka, if using, vanilla extract and stevia extract. Sprinkle with xanthan gum and whisk vigorously to combine.
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Pour custard into the canister of an ice cream maker and churn according to manufacturer's directions.
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Once churned, transfer to a large, airtight container. Freeze until firm but still scoopable, about 2 hours.
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In a small bowl, whisk together sweetener and cinnamon. Set aside.
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Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
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In a large bowl, whisk together almond flour, sweetener, coconut flour, cream of tartar, and baking soda. Stir in eggs, melted butter, almond milk and vanilla extract until well combined.
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Using wet hands, form dough into 1-1/2-inch balls (you should get 20). Roll each ball into cinnamon coating until well coated.
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Place on prepared baking sheet and press down into 1/4-inch thick disks with the palm of your hand.
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Bake about 12 minutes or until cookies are just beginning to brown around the edges and are just barely firm to the touch. Remove and let cool on pan.
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When 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 (let your ice cream warm up just a bit if it's not spreadable). Top with another cookie. Refreeze until firm.
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*You can also use storebought vanilla ice cream. I recommend Halo Top as a good low carb alternative. You will need 1 pint.
Serves 10. Each serving has 7.78 g of carbs and 3.28 g of fiber. Total NET CARBS = 4.5 g.
Food energy: 359kcal
Total fat: 32.72g
Calories from fat: 294
Cholesterol: 161mg
Carbohydrate: 7.78g
Total dietary fiber: 3.28g
Protein: 8.09g
Sheila says
My daughter is highly allergic to nuts – could I substitute coconut milk or low-fat regular milk for the almond milk?
Carolyn says
Yes, those substitutions would be fine.
Sheila says
Thanks!
Molly says
Sheila, what are you going to swap for almond flour? I think I could do sunflower flour but it would be greenish. Maybe sesame flour?
shayna says
Does the Swerve have the same cooling effect as Stevia in your opinion? I HATE Stevia and I have tried so many brands it makes me want to cry:) Right now I use a product called Whey Low which I love but looking for other options as well.
Erin says
Shayna- I was about ready to give up THM because I found stevia and Truvia so gross. Tried Swerve…this is what I will use forever. I literally almost cried when I made a strawberry smoothie on plan wit Swerve and there was no aftertaste or anything! Definitely give it a try! 🙂
Carolyn says
No, Swerve is nothing like Stevia. If you don’t like stevia you may like swerve. Some people feel the cooling effect but I don’t get any from Swerve.
Molly says
I’ve never had cooling effect issues (i actually had to google it to see what that is!) but I do find that water tastes a little different for a few swallows if I’ve just had something with swerve. Don’t care though, still going to use it forever!
Conchita says
Carolyn you’re an absolute genius!!! But you know that already 😉
I’ve tried a few LC/GF snickerdoodle recipes but none have compared to yours. WOW…they are perfect and yummy! I made 25 small cookies and 8 larger ones for ice cream sandwiches. I will be using the vanilla bean Halo Top ice cream. I can’t wait. I will be posting photos on Instagram @lowcarbdelights. You have made living with diabetes very pleasant for this sweet tooth. THANK YOU!!!
Carolyn says
Yay, so glad you liked it!
Melanie says
Oh my, these look perfect! And Snickerdoodles are my family’s favorite cookie. I’m making these right away. Thank you!!
FigNewt says
Hi Carolyn,
Love your recipes! I’m wondering why in some recipes you don’t include salt to balance out and enhance the sweet flavors? Maybe I’m missing something?
Carolyn says
Well, I often do, actually. But sometimes I don’t because the amount of leavening agent (baking soda or baking powder) required in gluten-free recipes if often two to three times what it is in conventional recipes, and that provides the right amount of saltiness.
Carolyn says
But of course, you are welcome to add salt to taste! I taste my batters before baking and I often find them salty enough.
Joan Hayes says
Mmmmm, these look so good, snickerdoodles are one of my favorites! I hope you’re having a great summer so far!
Pam says
You have done it again, these are awesome! They were gone before the ice cream was finished the grandkids loved them.
Carolyn says
So glad to hear it!
Ann says
I can’t wait to try these. I’ve told you several times, but your peanut butter cookie ice cream sandwiches are wonderful! A huge family favorite of ours!
Ann says
And thank you for the hard work you put into all of these recipes. I have so many that I rely on and it makes eating this way *enjoyable*!
Cat says
Hi Carolyn…do you use unsalted or salted butter in your baking recipes? Looking forward to making these for my family!
Thanks!
Carolyn says
I typically use salted.
Jeannine says
What can I substitute for Cream of tartar?
Carolyn says
You can leave it out, but it’s what gives snicerkdoodles their distinctive flavour.
Erin @ The Spiffy Cookie says
Oh yum! I never thought to use snickerdoodles for an ice cream sandwich.
Lisa says
Can I use Splenda that’s all I have
Carolyn says
You can certainly try. Not entirely sure how it will do for consistency.
Erica says
What would nutrition info look like for just cookies ?
Angela says
I made this. The angels starting singing in heaven. I had a stressful job and I walked in today and thought, oh I get to have an ice cream sandwich, and all became right with the world.
Raini says
What is the best way to store the cookies if we are not stuffing them with ice cream?
Carolyn says
Just in a covered container on the counter. Unless you won’t eat them within a few days – the fridge would be fine too.
Terry says
Will you please provide separate nutritional info for the cookies and the ice cream? Thank you!
Jacie says
Yes!!! This is exactly the low carb recipe I have been craving. Bring on the summer of low carb ice cream sandwich recipes, please!
Winta Heath says
Can this be made no churn?
Carolyn says
Probably! I have several no churn ice cream recipes which could be adapted.
Sandra says
Hi. Does anyone have the nutritional info for the cookies on their own?
Thanks.