Keto Oreo Ice Cream Sandwich
Indulge guilt-free with these irresistible Keto Oreo Ice Cream Sandwiches, the perfect low-carb treat to satisfy your sweet tooth! Featuring rich cocoa-infused almond flour cookies with a perfectly chewy texture, these delightful sandwiches are paired with a luscious homemade vanilla ice cream made from whipped cream, cream cheese, and erythritol. Ready in under an hour, this keto-friendly dessert is ideal for summer gatherings, afternoon cravings, or simply celebrating your love for Oreos—without the sugar overload. Gluten-free and packed with flavor, it's a creative twist on the classic ice cream sandwich, offering a creamy, chocolatey experience that’s as satisfying as it is wholesome.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Cocoa powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Erythritol sweetener
- 0.5 cup Unsalted butter, softened
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 4 oz Cream cheese, softened
- 0.5 cup Powdered erythritol sweetener
- 0.5 cup Almond milk, unsweetened
- 1 teaspoon Vanilla extract (for ice cream)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In another bowl, beat the butter and erythritol sweetener until light and fluffy. Add the egg and vanilla extract, and continue to beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Divide the dough into 24 equal portions and roll them into balls. Flatten each ball into a circle about 1/4 inch thick on the prepared baking sheet.
Bake in the preheated oven for 8-10 minutes, until the edges are firm. Allow cookies to cool on a wire rack.
For the ice cream, in a large bowl, whip the heavy cream to stiff peaks. Set aside.
In another bowl, beat the cream cheese with powdered erythritol and vanilla extract until smooth. Slowly add the almond milk, beating until well combined.
Carefully fold the cream cheese mixture into the whipped cream until homogenous.
Transfer the ice cream mixture into a shallow container and freeze for 1-2 hours, or until firm but scoopable.
To assemble the sandwiches, place a scoop of the frozen ice cream onto the bottom of a cookie and top with another cookie, pressing gently to sandwich them together.
Repeat with the remaining cookies and ice cream. Serve immediately or wrap in parchment paper and freeze until ready to serve.
Nutrition Facts
Calories |
3125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.5 g | 388% | |
| Saturated Fat | 143.2 g | 716% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 1876 mg | 82% | |
| Total Carbohydrate | 358.6 g | 130% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 11.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 736 mg | 57% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 869 mg | 18% | |
*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.
