These ice cream sandwiches put a scoop of keto-friendly ice cream between two soft, chewy chocolate cookies made with almond flour. The cookies take 15 minutes to mix and 10 to 12 minutes in the oven. After that you fill them, freeze them for at least 30 minutes, and keep them in the freezer until you want one. The recipe makes 6 sandwiches.
Save this recipe for later:
The cookies use erythritol in place of sugar and unsweetened cocoa for the chocolate flavor. Because the dough is thick and scoopable, there is no chilling or rolling.
What Goes Into the Cookies
The exact amounts are in the recipe card at the bottom. Here is what each ingredient does.
- Almond flour (1 cup): the base of the cookies. It is gluten-free and gives a soft, chewy texture.
- Unsweetened cocoa powder (1/4 cup): the chocolate flavor.
- Baking soda (1/2 teaspoon) and salt (1/4 teaspoon): they help the texture and bring out the flavor.
- Granulated erythritol (1/4 cup): the keto-friendly sweetener that keeps the sugar low.
- Unsalted butter (1/4 cup, softened): adds moisture and richness.
- Egg (1 large): binds the dough.
- Vanilla extract (1 teaspoon): rounds out the flavor.
- Keto-friendly ice cream (1 cup): the filling, store-bought or homemade.
Sugar-free chocolate chips can go into the cookie dough if you want a more chocolatey cookie. Vanilla and strawberry both work as fillings.
Making the Dough and Baking the Cookies
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Having everything measured first keeps the process quick and means nothing gets missed once the butter and egg are in the bowl.
Stir the almond flour, cocoa powder, baking soda, salt and erythritol together in one bowl. In another bowl, cream the softened butter, egg and vanilla until smooth. This mixture should look light and fluffy, and that texture carries through to the cookie. Then add the dry ingredients gradually to the wet mixture and stir until a dough forms. It should be slightly sticky but easy to handle.
Scoop tablespoon-sized portions onto the baking sheet, about 2 inches apart, and flatten each one a little with the back of a spoon. Bake for 10 to 12 minutes, until the edges are firm and the centers look set. The tops start to crack slightly when they are ready. Leave the cookies on the sheet for 5 minutes, then move them to a wire rack to cool completely.
Filling and Freezing
Wait until the cookies are fully cool before you assemble anything. Put a scoop of ice cream on the flat side of one cookie, set a second cookie on top and press down gently. Repeat with the rest. Then freeze the sandwiches for at least 30 minutes so they firm up before serving.
Tips for Better Sandwiches
- Use room temperature ingredients: butter and egg that are not cold mix into a smoother batter, which gives a better cookie texture.
- Switch the ice cream flavor: vanilla and chocolate are the classic choices. Mint chocolate chip and strawberry also work.
- Wrap them for storage: wrap each sandwich individually in plastic wrap or put them in an airtight container to prevent freezer burn. Let one sit at room temperature for a few minutes before eating so the ice cream softens slightly.
If you do not have a cookie scoop, two spoons will drop the dough just as well. Without parchment paper, lightly grease the baking sheet with butter or oil. A set of mixing bowls, a baking sheet and a wire rack are all the equipment you need.
Ways to Change Them
The recipe is flexible, so it is easy to use what you have on hand.
- Add-ins: mix chopped nuts such as walnuts or pecans into the dough for crunch, or fold in sugar-free chocolate chips.
- Other ice cream flavors: strawberry, mint chocolate chip or coffee all make a different sandwich.
- Coconut flour: you can swap it for the almond flour. It is more absorbent, so the liquid ingredients need a small adjustment. The cookies will taste of coconut and have a different texture.
What to Serve With Them
Fresh berries such as raspberries or strawberries sit well next to the sandwiches. Their slight tartness is a contrast to the creamy filling. A small salad of mixed greens and avocado with a drizzle of olive oil is another option if you want something savory beside a sweet treat.
For drinks, a cup of chamomile or peppermint tea works, or sugar-free sparkling water with a slice of lemon or lime.
How Long It Takes
Prep takes 15 minutes and baking takes 12, and the card gives a total of 45 minutes. The sandwiches can be made ahead and kept in the freezer until you want one.
Nutrition per Sandwich
One sandwich has about 210 calories, 18 grams of fat (7 grams saturated), 3 grams of carbohydrates, 1 gram of fiber, 0 grams of sugar, 4 grams of protein and 200 milligrams of sodium.
FAQ
Can I use other sweeteners?
Yes. Monk fruit or stevia can replace the erythritol. Adjust the amount to the sweetness of the one you choose.
How long do they last in the freezer?
About a month when stored properly. Let a sandwich sit at room temperature for a few minutes before eating so the ice cream softens slightly.
How should leftovers be stored?
Wrap each sandwich individually in plastic wrap or use an airtight container. They keep in the freezer for up to a month.
What if almond flour isn’t available?
Coconut flour is the substitute. It absorbs more liquid, so use less of it and you may need an extra egg or a little more liquid to get a workable dough.
Can I make them dairy-free?
Yes. Use coconut oil or a dairy-free butter in place of the unsalted butter, and choose a dairy-free keto-friendly ice cream.
The Foodie Yummy Cookbook
12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.
Made it or loved it? Share this recipe
Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto ice cream sandwiches are your new favorite treat!
Ingredients
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, cocoa powder, baking soda, salt, and erythritol.
In another bowl, cream together the softened butter, egg, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each scoop slightly with the back of a spoon.
Bake for 10-12 minutes, or until the edges are firm. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once the cookies are cool, take one cookie and place a scoop of keto-friendly ice cream on the flat side. Top with another cookie, pressing down gently to create a sandwich. Repeat with remaining cookies and ice cream.
Place the assembled ice cream sandwiches in the freezer for at least 30 minutes to firm up before serving.
Notes
For added flavor, consider mixing in some sugar-free chocolate chips into the cookie dough.
You can also use different flavors of keto-friendly ice cream to create a variety of sandwiches.
Nutrition
| Serving Size | 1 sandwich |
|---|---|
| Calories | 210 calories |
| Sugar Content | 0g |
| Sodium Content | 200mg |
| Fat Content | 18g |
| Saturated Fat Content | 7g |
| Unsaturated Fat Content | 11g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 3g |
| Fiber Content | 1g |
| Protein Content | 4g |
| Cholesterol Content | 40mg |