Low Carb Oreo Ice Cream Sandwich
Indulge guilt-free with this Low Carb Oreo Ice Cream Sandwich recipe—a keto-friendly twist on a beloved classic! Featuring rich, chocolatey cookies made with coconut flour and unsweetened cocoa powder, these sandwiches boast a satisfyingly soft crunch without the carbs. The velvety ice cream center is crafted from a luscious blend of heavy cream, cream cheese, and a touch of natural sweeteners like erythritol and liquid stevia, delivering a creamy sweetness with every bite. Perfect for anyone looking for a low-carb or sugar-free dessert, these sandwiches are easy to prepare in under an hour and can be stored in the freezer for a convenient treat. With only 8 servings, they offer perfect portion control while satisfying your sweet tooth. Whether you're on a ketogenic diet or just looking for a healthier dessert option, this homemade version of an Oreo ice cream sandwich is bound to become a favorite!
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Recipe Information
Ingredients
- 60 grams Coconut flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 100 grams Erythritol
- 100 grams Butter
- 1 large Egg
- 2 teaspoons Vanilla extract
- 240 ml Heavy cream
- 120 grams Cream cheese
- 1 teaspoon Liquid stevia
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a bowl, mix together the coconut flour, cocoa powder, baking powder, and salt.
In a larger bowl, cream together the erythritol and butter until light and fluffy.
Add the egg and vanilla extract to the butter mixture and mix until fully incorporated.
Gradually add the dry ingredients into the wet ingredients and mix until a dough forms.
Roll the dough into a log, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Once chilled, slice the dough into 16 even rounds and place them on the prepared baking sheet, flattening slightly.
Bake for 10-12 minutes, then allow the cookies to cool completely on the baking sheet.
For the ice cream filling, start by beating the heavy cream until stiff peaks form. Set aside.
In another bowl, beat together the cream cheese and liquid stevia until smooth.
Fold the whipped cream into the cream cheese mixture gently, maintaining as much volume as possible.
Spread the ice cream mixture onto a baking sheet lined with parchment paper to about 1 inch thick, then freeze for at least 1 hour.
Use a cookie cutter or a knife to cut out discs of frozen ice cream matching the diameter of the cookies.
To assemble, place an ice cream disc between two chocolate cookies. Press gently to form a sandwich.
If not serving immediately, wrap each ice cream sandwich in plastic wrap and store in the freezer until ready to serve.
Nutrition Facts
Calories |
2405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.9 g | 287% | |
| Saturated Fat | 130.1 g | 650% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 2200 mg | 96% | |
| Total Carbohydrate | 165.6 g | 60% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 11.7 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 212 mg | 16% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1086 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.
