When summer hits or sweet cravings kick in, there’s nothing better than a frozen treat—unless you’re trying to stay low-carb. That’s where keto ice cream sandwiches come in. These delicious, guilt-free indulgences bring back nostalgic ice cream truck vibes, but without the sugar overload. Whether you’re following a strict ketogenic diet or simply trying to cut back on sugar, these treats are a simple, satisfying way to keep cool and stay on track. In this guide, you’ll learn everything from the best low-carb cookies to creamy fillings and smart storage. Let’s get into the delicious details.
Understanding Keto Ice Cream Sandwiches
What Makes It “Keto”?
To qualify as keto, your treat needs to stay low in carbohydrates and high in fats. A typical ice cream sandwich is loaded with sugar and flour—two big no-nos on a ketogenic plan. The keto ice cream sandwich, however, uses almond or coconut flour for the cookies and replaces traditional sugar with natural low-carb sweeteners like erythritol, monk fruit, or allulose.
It’s not just about avoiding sugar—it’s about hitting the right balance of macros. For example, using full-fat cream or keto protein ice creams ensures you’re not only skipping carbs but also fueling your body with healthy fats. That’s what separates a simple low-carb dessert from a truly ketogenic one.
Many store-bought options still sneak in hidden sugars or starches, so making your own allows full control over every bite. And let’s face it—homemade always tastes better.
If you’re new to baking keto recipes, check out how Chef Joudia’s keto bread recipe keeps it light and fluffy without spiking blood sugar. It’s all about mastering alternatives without sacrificing flavor.
Keto Ice Cream Sandwiches
Equipment
- mixing bowls
- baking sheet
- parchment paper
- spoon or cookie scoop
- freezer-safe container or bags
Ingredients
- 2 cups almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- 1 egg
- 1/2 cup butter or coconut oil, melted
- 1.5 pints keto-friendly ice cream (vanilla or chocolate)
- 1 scoop unflavored collagen or whey isolate (optional)
Instructions
- Preheat oven to 325°F (165°C). In a bowl, mix almond flour, coconut flour, baking powder, salt, and sweetener.
- Add vanilla extract, egg, and melted butter or oil. Mix until soft dough forms. Chill 10 minutes if too sticky.
- Form dough into 16 evenly sized balls and flatten slightly onto a baking sheet lined with parchment.
- Bake for 10–12 minutes until edges are golden. Cool completely on rack before assembling.
- Let ice cream soften slightly. Scoop a generous portion onto the flat side of one cookie, top with another cookie, and press gently.
- Optional: roll edges in sugar-free toppings like chocolate chips or nuts. Smooth edges with a spoon.
- Place sandwiches on a tray and freeze for 2–3 hours. Once solid, wrap individually and store in freezer.
Notes
Benefits of Sugar-Free Options
Beyond the obvious—cutting carbs—sugar-free ice cream sandwiches offer other perks too. They’re easier on your blood sugar, help you avoid energy crashes, and are gentler on digestion, especially for those with insulin resistance or diabetes, according to Mayo Clinic.
Plus, many sugar-free ingredients come with added benefits. Take erythritol, for example—it’s nearly calorie-free, doesn’t raise blood glucose, and doesn’t contribute to tooth decay. Win-win-win.
Making your own sugar-free dessert also allows you to use premium ingredients. Think grass-fed cream, pasture-raised eggs, and even collagen-boosted add-ins for skin health. Curious how to enjoy cold treats without sugar guilt? Try Chef Joudia’s no-churn matcha ice cream—it’s a refreshing, creamy starting point.
Essential Ingredients
Keto-Friendly Ice Cream Choices
When choosing a base for your keto ice cream sandwiches, go for ice creams made with full-fat coconut milk, heavy cream, or a blend of both. These high-fat dairy or dairy-free options keep you full and deliver that creamy mouthfeel we all crave.
But what really makes it keto? No added sugars. Instead, look for natural low-glycemic sweeteners like monk fruit, stevia, or allulose. Many homemade keto ice creams use egg yolks or collagen peptides to thicken the mixture while keeping it silky smooth.
If you don’t want to make your own, brands like Rebel, Enlightened Keto, and Killer Creamery offer great sugar-free options. But for complete control (and unbeatable taste), homemade is the way to go.
Bonus tip: You can infuse extra benefits into your frozen filling. For example, Chef Joudia’s sourdough protein pancakes use protein-packed flour swaps—apply that same strategy here by blending in unflavored whey or collagen.
Best Low-Carb Cookies
The cookie layers are where texture meets flavor. You want them soft enough to bite through when frozen, yet sturdy enough to hold the filling without crumbling. Almond flour and coconut flour are your go-to ingredients here. Add a little xanthan gum or psyllium husk for that chewiness we all expect from a good cookie.
Sweeten with erythritol or monk fruit, and don’t skip the vanilla extract—it adds that bakery-style richness. Chocolate chip, snickerdoodle, or even peanut butter cookies all work well as sandwich bases.
Not in the mood to bake every time? Whip up a second batch of low-carb cookie dough and stash it in the freezer for next time. That way, you’re always 15 minutes away from a fresh batch.
Need savory inspiration too? Try how Chef Joudia plays with low-carb ingredients in her keto lasagna with egg wraps—a perfect example of how to swap traditional carb-heavy staples for keto-friendly alternatives.
Protein Ice Cream Sandwich Options
If you’re aiming to boost your macros or build a post-workout treat, a protein ice cream sandwich is a smart twist. Here, you’ll incorporate high-quality protein without losing dessert appeal.
How? Add collagen peptides or whey isolate into your ice cream base. Greek yogurt also works (if tolerated), especially for a tangy balance. For the cookie portion, protein powders can replace some of the flour—just remember to adjust liquid ratios, as they can dry out the dough.
Another way? Use a high-protein biscuit as the cookie base. Chef Joudia’s high-protein biscuits are a great start—just tweak the seasonings for a sweeter profile.
Whether your goal is to stay in ketosis or meet your protein needs, these ingredient swaps make your keto ice cream sandwich both functional and flavorful.
Step-by-Step Guide
Preparing the Cookies
Start with your favorite keto cookie dough. Almond flour, coconut flour, or a blend of both will give you a soft yet sturdy base. Add baking powder for lift, a pinch of salt, and your preferred sweetener like monk fruit or erythritol. Keep the dough on the softer side so it stays chewy after freezing.
Shape into rounds and flatten them slightly before baking. You want even thickness to hold your filling just right. Bake at 325°F (165°C) for about 10–12 minutes, or until the edges are golden but the centers are still soft. Let them cool completely before moving on.
Not in the mood to bake every time? Whip up a second batch of low-carb cookie dough and stash it in the freezer for next time.
If you’re experimenting with textures, consider how Chef Joudia’s low-carb rotini pasta holds structure through clever ingredient choices—apply that same thinking to your cookies.
Choosing Your Ice Cream
Whether you’re going with store-bought or homemade, texture is key. You want something creamy, not icy. If you’re making it yourself, start with a mix of full-fat coconut milk or heavy cream, a natural sweetener, and vanilla extract. Blend in egg yolks or xanthan gum for added richness and to prevent crystallization.
Allow the ice cream to soften slightly before assembling—this helps it spread easily without breaking your cookies. For added protein, stir in a scoop of unflavored collagen or a dash of vanilla protein powder.
Flavor-wise, stick with vanilla, chocolate, or peanut butter to pair well with most cookie options. You can also get creative—matcha, strawberry, or mocha can all be keto-friendly with the right ingredients. Want ideas for other creative treats? See how Chef Joudia uses innovation in her anti-inflammatory smoothie recipe.
Assembling the Sandwich
Ready to build? Here’s how:
- Line up your cooled cookies in pairs of similar size.
- Scoop a generous portion of softened ice cream onto the flat side of one cookie.
- Gently press the second cookie on top, making a sandwich.
- Smooth out the edges with a spoon or knife, then place on a tray.
Once assembled, freeze your sandwiches for 2–3 hours until firm. For easy handling later, wrap each one individually in parchment or plastic wrap before storing in a freezer bag.
Pro tip: Add a few sugar-free chocolate chips or crushed nuts around the edges before freezing. Not only do they look good—they add a little crunch and extra flavor.
Flavor Enhancements
Sugar-Free Toppings
Now’s the time to add some flair. Roll the edges in unsweetened shredded coconut, crushed sugar-free chocolate, or toasted pecans. A quick drizzle of melted sugar-free dark chocolate gives the sandwich a gourmet finish.
Want to amp up the texture? Mix in seeds like chia or hemp for a fiber-rich bite. You’ll get the satisfaction of crunch without compromising your macros.
For drink pairing, why not match your dessert with one of Chef Joudia’s refreshing sugar-free energy drinks? It’s a great way to round out a hot summer snack.
Creative Ice Cream Fillings
Beyond vanilla and chocolate, there are fun flavors you can try that still keep it keto. Blend in frozen berries (just a few!) for color, or swirl in a spoonful of peanut butter or sugar-free caramel.
Feeling indulgent? Add a layer of keto cheesecake filling between the cookies and ice cream for a rich surprise in every bite.
Or take the flavor up a notch with a dusting of cinnamon, espresso powder, or even a hint of mint extract stirred into the ice cream base. It’s a great way to keep your desserts exciting without going off plan.
Storage and Serving Suggestions
How to Store Your Sandwiches
Once your keto ice cream sandwiches are fully frozen, the key to long-lasting freshness is proper storage. Wrap each sandwich tightly in parchment or wax paper, then slide them into a freezer-safe bag or container. This helps prevent freezer burn and keeps flavors sealed in.
Stack them with parchment between each layer if you’re storing multiple sandwiches in a single container. Label and date them too—while they can last up to 2 months, they’re best enjoyed within 3–4 weeks for peak texture.
If you’ve made a protein-rich version, like the one using tips from Chef Joudia’s sourdough protein pancakes or high-protein biscuits, you’ll want to enjoy them sooner rather than later for the best consistency.
Creative Ways to Serve
Don’t just serve these frozen treats as-is—dress them up! Here are a few fun ideas:
- Slice the sandwich in halves or quarters and serve on a platter for parties.
- Drizzle with melted sugar-free chocolate and sprinkle chopped nuts on top.
- Dip half the sandwich in a sugar-free chocolate shell for a bakery-style finish.
For a more elegant presentation, serve with a keto whipped cream dollop or pair with one of Chef Joudia’s cool drinks like her no-churn matcha ice cream as a base inspiration. This turns a simple snack into a plated dessert that impresses both keto and non-keto guests alike.
And don’t forget—these sandwiches are a fun, hands-on treat that kids and adults love. Make them ahead for summer cookouts, birthdays, or just because you’re craving something sweet but smart.
FAQs Section
Are keto ice cream sandwiches really low in carbs?
Yes, when made with almond flour cookies and sugar-free ice cream, keto ice cream sandwiches are low in carbs—typically around 4–6g net carbs per serving. Always check labels or recipes for hidden sugars or starches.
What sweeteners are best for sugar-free ice cream sandwiches?
Natural low-glycemic sweeteners like erythritol, monk fruit, and allulose are ideal. They don’t spike blood sugar and provide the clean sweetness needed in both the cookie and ice cream layers.
Can I use store-bought keto cookies and ice cream?
Absolutely. Brands like HighKey and Rebel make keto-friendly cookies and ice cream that can cut down prep time. Just make sure to review the ingredients to stay within your carb goals.
How do I keep keto ice cream sandwiches from getting too hard in the freezer?
Use high-fat, creamy bases and add a small amount of xanthan gum or vodka to your ice cream mixture. This helps reduce iciness and keeps the sandwiches scoopable after freezing.
Conclusion
Making your own keto ice cream sandwiches at home is easier than you think—and way more satisfying than any store-bought option. With just a few simple ingredients, you can enjoy a sugar-free, low-carb dessert that fits your lifestyle and tastes amazing. Whether you’re going for classic flavors or experimenting with protein-packed variations, this frozen treat delivers all the nostalgia without the carb crash.
So next time the craving hits, skip the supermarket and head to your kitchen. Your perfect keto ice cream sandwich is just a few steps away.
