These keto ice cream bars feature sugar-free vanilla ice cream between layers of no-bake cookie dough. And at less than 3 grams net carbs per serving, they're the ultimate low carb summer indulgence.
In a large bowl, whisk together the almond flour, sweetener, collagen, and salt. Stir in the butter and vanilla extract, and enough water to create a cohesive but sticky dough. Stir in the chocolate chips and divide the dough evenly in half.
Line an 8x8 inch metal pan with parchment or waxed paper, with overhanging sides. Lightly grease the paper.
Take half the dough and press firmly but evenly into the bottom of the pan. You really need to press firmly to get a thin cookie dough layer that covers the whole bottom.Use a flat-bottomed glass with another small piece of parchment to even it out as best you can.
Carefully lift this cookie dough layer out by the overhanging parchment and repeat with the remaining cookie dough and another piece of parchment. Freeze both crusts until firm (you can leave the second one inside the 8x8 pan).
Let the ice cream soften slightly if it's very firm or hard. Once the crusts are frozen, scoop the ice cream onto the crust that's inside the pan and spread evenly over.
Gently loosen the other crust from the parchment and carefully place on top of the ice cream. Press lightly to adhere. Place the entire pan back in the freezer and freeze until firm, several hours and up to overnight.
Lift the whole block out by the edges of the parchment and use a sharp knife to cut into squares. Return to the freezer until ready to serve.