Cool off with these incredibly delicious, simple and fun Low-Carb Ice Cream Sandwiches!
| Low-Carb Ice Cream Sandwiches | I love a simple recipe–the sooner I can get to enjoying my favorite desserts, the better. These ice cream sandwiches definitely fit the bill– just bake a batch of these soft, chocolatey sandwich cookie rounds, add your favorite Low-Carb ice cream (recommendations below), and voila, frosty treat heaven!
And there are so many ways to put these sweet sandwiches together–roll them in sugar-free chocolate chips, cut the cookies into hearts, stars, flowers or traditional rectangles–dip the cookies into melted low-carb chocolate and sprinkle with nuts –the list goes on and on.
These cookie rounds are soft with enough firmness to keep your ice cream sandwich safe from collapse, and they are chocolatey without being too sweet– to let the ice cream be the star, of course.
And there are a variety of delicious Keto + Low-Carb store bought ice creams that are mentioned in the recipe, but also feel free to make your favorite homemade variety.
If you love these Low-Carb Ice Cream Sandwiches, you might also love our:
Enjoy The Recipe, Happy Baking!😊Print
*4.1 net carbs per 1/2 sandwich
For The Cookies
- 1 + 1/2 cups almond flour (Bob’s Red Mill)
- 1/4 cup coconut flour
- 1/4 cup cocoa powder (Droste brand for richer color and flavor)
- 1 teaspoon guar gum
- 1/2 teaspoon gelatin
- 1/2 cup + 1 tablespoon Swerve Confectioner Sugar Replacement
- 1/2 teaspoon baking soda
- 6 tbsp melted butter (Earth Balance for Dairy-Free)
- 1 egg
- 1 tablespoon vanilla extract
- 1 tablespoons half and half or coconut milk
For The Ice Cream:
- Preheat oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- Roll dough out in between 2 pieces of parchment paper–this will keep it from sticking to the rolling pin. Cut out shapes with your favorite cookie cutter. Peel away the dough around the shapes then use a thin spatula to lift the cookie and place it on your parchment lined cookie sheet. Repeat with the rest of the dough. Yields 12-16 cookies depending on size of cookie cutter and thickness.
- Cover your prepared cookie sheet with foil and bake for 12 minutes. Cookies will still be soft. Place the cookie sheet on a heat safe surface and let them cool this way, covered in foil, for 25 minutes. (if you peek, just put the foil back). This traps the moisture and keeps them soft to give that traditional ice cream sandwich texture.
- After 25 minutes, you can move them carefully by spatula to a cooling rack until completely cool and dry.
- Before putting sandwiches together, let your ice cream stand on the counter to soften just a bit. The trick is to have the ice cream firm enough that it doesn’t melt right away but soft enough to press in between the cookies.
- Place one cookie on a plate, then place one scoop of ice cream on the center of that cookie, then using the palm of your hand, gently press the other cookie over top. If the ice cream seems too melty, just take a spatula and place your sandwiches on a tray and put them in the freezer for 30 min. You can make them ahead of time and store them this way.
- Serve and enjoy! Roll them in sugar-free chocolate chips for extra texture and pizazz.
- Category: Low-Carb
- Method: Baking
- Cuisine: Ice Cream Desserts
Keywords: grain-free, gluten-free, ice cream sandwiches, 4th of july, vanilla, chocolate, low-carb, healthy desserts, diet