Sugar-Free Classic Ice Cream Sandwich
Indulge in the creamy nostalgia of a summer favorite with this Sugar-Free Classic Ice Cream Sandwich recipe! This delightful twist on the traditional treat features rich, chocolaty almond flour cookies paired with velvety sugar-free vanilla bean ice cream, making it a perfect guilt-free dessert option. Each bite is a harmonious blend of soft, chewy cookies and smooth, airy ice cream—all crafted without added sugars, thanks to natural sweeteners like erythritol or stevia. This easy-to-follow recipe comes together in under an hour (excluding freezing time) and can be stored for those spontaneous dessert cravings. Perfect for anyone seeking a low-carb, keto-friendly, or diabetic-conscious indulgence, these homemade ice cream sandwiches are destined to become your new freezer staple!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.75 cup Non-sugar sweetener (e.g., Erythritol or Stevia)
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 2 cups Heavy cream
- 1 teaspoon Sugar-free vanilla extract
- 0.5 cup Non-sugar sweetener (e.g., Erythritol or Stevia) for ice cream
- 1 unit Vanilla bean pod, seeds scraped
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix together the almond flour, cocoa powder, baking powder, and salt.
In another bowl, cream together the butter and non-sugar sweetener until light and fluffy.
Add the egg and vanilla extract to the butter mixture and stir until well combined.
Gradually add the dry ingredients to the wet mixture and fold until a dough forms.
Roll the dough between two sheets of parchment paper to about 1/8 inch thickness.
Cut the dough into rectangles measuring about 2x4 inches, then transfer them carefully onto the prepared baking sheet.
Use a fork to poke holes across the dough rectangles to prevent them from puffing during baking.
Bake for 8-10 minutes or until the edges start to crisp. Let them cool completely on a wire rack.
For the ice cream, whip the heavy cream in a large bowl until soft peaks form.
Gently fold in the non-sugar sweetener, vanilla extract, and vanilla bean seeds.
Transfer the mixture into a shallow container and freeze for at least 4 hours or until firm.
Once the cookies are cooled and the ice cream is frozen, scoop a generous amount of ice cream onto one cookie and press another cookie on top to form a sandwich.
Repeat the process until all cookies are used. Serve immediately or wrap individually in plastic wrap and store in the freezer.
Nutrition Facts
Calories |
2758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.4 g | 342% | |
| Saturated Fat | 132.2 g | 661% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 343.5 g | 125% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 5.1 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 298 mg | 23% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 704 mg | 15% | |
*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.
