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.
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.
Snickerdoodle Ice Cream Sandwiches
Ingredients
Vanilla Ice Cream:
- 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
Cinnamon Coating:
- 2 tbsp Swerve Sweetener
- 2 tsp cinnamon
Cookies:
- 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
Instructions
Ice Cream*:
- For the ice cream, set a bowl over an ice bath and set aside.
- 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.
- 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.
- 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.
- 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.
- Stir in vodka, if using, vanilla extract and stevia extract. Sprinkle with xanthan gum and whisk vigorously to combine.
- Pour custard into the canister of an ice cream maker and churn according to manufacturer's directions.
- Once churned, transfer to a large, airtight container. Freeze until firm but still scoopable, about 2 hours.
Cinnamon Coating:
- In a small bowl, whisk together sweetener and cinnamon. Set aside.
Cookies:
- Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
- 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.
- Using wet hands, form dough into 1-1/2-inch balls (you should get 20). Roll each ball into cinnamon coating until well coated.
- Place on prepared baking sheet and press down into 1/4-inch thick disks with the palm of your hand.
- 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.
- 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.
- *You can also use storebought vanilla ice cream. I recommend Halo Top as a good low carb alternative. You will need 1 pint.
Notes
Total fat: 32.72g
Calories from fat: 294
Cholesterol: 161mg
Carbohydrate: 7.78g
Total dietary fiber: 3.28g
Protein: 8.09g
