Keto Ice Cream Sandwiches
These keto ice cream sandwiches are the ultimate low-carb summer treat—soft almond flour cookies paired with creamy, sugar-free ice cream. Whether you're following a strict keto diet or just want to cut back on sugar, this recipe satisfies the sweet tooth without breaking your macros.
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
Wrap each sandwich tightly before freezing to avoid freezer burn. Experiment with cookie flavors like chocolate chip or snickerdoodle. Want a protein boost? Add collagen or whey isolate to the ice cream base. For crunch, roll edges in sugar-free chocolate chips or crushed pecans before freezing.