Nutter Butter Ice Cream Sandwiches

Creamy no-churn peanut butter ice cream sandwiched between two tender peanut butter cookies. This delicious low carb, grain-free dessert recipe requires no ice cream maker. What are you waiting for?
Servings 15 Sandwich Cookies



Peanut Butter Ice Cream Filling:



  1. Preheat oven to 325F and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together almond flour, coconut flour, baking powder, xanthan gum, and salt.
  3. In a large bowl, beat together peanut butter and coconut oil until well combined. Beat in sweetener, then beat in egg and vanilla extract.
  4. Beat in almond flour mixture until dough comes together.
  5. Form dough into 1-inch balls and place about 3 inches apart on prepared baking sheets (you should get 30 cookies).
  6. 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.
  7. Bake cookies 13 to 15 minutes, or until just lightly browned and set. Remove and let cool completely.


  1. In a large bowl, beat cream cheese and peanut butter until smooth. Beat in sweetener, vanilla and stevia.
  2. Add cream and beat until smooth.
  3. 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.
  4. 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.

Recipe Notes

Serves 15. Eacy serving has 9.77 g of carbs and 3.42 g of fiber. Total NET CARBS = 6.35 g.

Food energy: 369kcal
Saturated fatty acids: 14.77g
Total fat: 32.87g
Calories from fat: 295
Cholesterol: 36mg
Carbohydrate: 9.77g
Total dietary fiber: 3.42g
Protein: 10.78g

Nutrition Facts
Nutter Butter Ice Cream Sandwiches
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.