Keto Classic Ice Cream Sandwich
Indulge in the guilt-free decadence of our Keto Classic Ice Cream Sandwich, a dessert that masterfully unites low-carb ingenuity with nostalgic charm. This recipe features rich, chocolatey almond flour cookies that are both soft and sturdy, sandwiching a luscious, homemade vanilla bean ice cream that’s churned to perfection. Sweetened with erythritol and crafted with wholesome ingredients like heavy cream and cocoa powder, this keto-friendly treat ensures every bite is velvety and satisfying without compromising your low-carb goals. With just 45 minutes of prep time, you’ll create a batch of eight delightful sandwiches that can be enjoyed straight away or stored in the freezer for any time your sweet tooth strikes. Perfect for keto enthusiasts and dessert lovers alike, this recipe is a go-to for a classic summer favorite – reimagined!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Cocoa powder (unsweetened)
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 0.75 cup Erythritol
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 cups Heavy cream
- 0.5 cup Powdered erythritol
- 1 teaspoon Vanilla bean paste
- 3 large Egg yolks
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and erythritol until light and fluffy. Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients into the wet mixture, mixing until a dough forms. If the dough is too sticky, add a bit more almond flour.
Divide the dough into 16 equal portions and form each into a flat, round disk with your hands. Place them on the prepared baking sheet.
Bake in the preheated oven for 10-12 minutes, until the edges are firm. Allow the cookies to cool completely on a wire rack.
Meanwhile, prepare the ice cream. In a medium saucepan, combine heavy cream and powdered erythritol. Heat over medium heat, stirring until the erythritol dissolves and the mixture is hot but not boiling.
In a separate bowl, whisk the egg yolks. Slowly temper the egg yolks by adding a small amount of the hot cream mixture while whisking constantly.
Pour the tempered egg yolks into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
Remove from heat and stir in the vanilla bean paste. Let cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
To assemble the sandwiches, place a scoop of ice cream on one cookie and top with another cookie. Press gently to spread the ice cream to the edges.
Repeat with the remaining cookies and ice cream. Serve immediately or wrap each sandwich in parchment paper and freeze for later enjoyment.
Nutrition Facts
Calories |
3700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.5 g | 458% | |
| Saturated Fat | 173.6 g | 868% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1511 mg | 504% | |
| Sodium | 1541 mg | 67% | |
| Total Carbohydrate | 372.4 g | 135% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 11.2 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 505 mg | 39% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1067 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
