Low Carb Classic Ice Cream Sandwich
Satisfy your sweet tooth without the carb overload with this irresistible Low Carb Classic Ice Cream Sandwich recipe! Featuring soft, buttery almond flour cookies sweetened with erythritol, these handheld delights are perfectly paired with creamy, sugar-free vanilla ice cream for a guilt-free indulgence. With just 20 minutes of prep time and a simple baking process, these keto-friendly ice cream sandwiches are easy to make and even easier to love. Every bite combines a rich vanilla essence with a satisfying crunch, offering all the nostalgic flavors of the original, minus the sugar spike. Ideal for low-carb eaters, keto dieters, or anyone craving a healthier summer treat, these homemade frozen desserts are a delightful way to stay cool. Make a batch to share—or keep them all for yourself!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 0.5 cup Unsalted butter
- 0.75 cup Erythritol sweetener
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 quart Sugar-free vanilla ice cream
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, cream together the butter and erythritol until light and fluffy.
Add the egg and vanilla extract to the butter mixture and beat until fully combined.
In another bowl, whisk together almond flour, coconut flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Scoop tablespoon-sized portions of dough onto the lined baking sheet, flattening each into a round cookie shape. Ensure cookies are evenly spaced.
Bake for 12-15 minutes, or until the edges of the cookies are golden brown. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies have cooled, scoop the sugar-free vanilla ice cream onto the flat side of one cookie. Top with a second cookie to form a sandwich. Gently press together.
Repeat until all cookies are paired. Wrap each sandwich in plastic wrap and freeze for at least 1 hour, or until firm.
Serve immediately or store in the freezer for up to 2 weeks.
Nutrition Facts
Calories |
2507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.4 g | 227% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 1421 mg | 62% | |
| Total Carbohydrate | 362.0 g | 132% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 7.1 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 1296 mg | 100% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1607 mg | 34% | |
*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.
