Indulge in a frozen symphony of flavor and texture with our Keto Chocolate Chip Ice Cream Sandwiches. They showcase that you don’t have to compromise on flavor or texture to adhere to your dietary goals. Prepare to savor every bite of these frozen delights, knowing that you’re treating your taste buds while staying true to your keto lifestyle.
The cookie portion is specifically made for this recipe – a soft and chewy cookie that stays soft and chewy throughout the freezing process. The most important thing with this recipe is having patience – but it will be worth it! There is a lot of cooling and freezing required. Make sure to allow the cookies to cool completely before making the sandwiches.
Looking for a different ice cream flavor? Use one of our other low-carb ice cream recipes here:
- Strawberry Rhubarb Swirl Ice Cream
- Keto Cookies and Crème Ice Cream
- Brown Butter Pecan Keto Ice Cream
- Chocolate Chunk Avocado Ice Cream
- PB & Chocolate Ice Cream
Don’t have an ice cream machine? Don’t worry! Just place in the freezer and stir every 30 minutes until you get to the consistency you want.
Yields 6 servings of Keto Chocolate Chip Ice Cream Sandwiches
The Preparation
Vanilla Ice Cream:
- 1 cup heavy cream
- 1/2 cup unsweetened almond milk
- 1/4 cup unsweetened greek yogurt, 5%
- 3 large eggs yolks
- 1/3 cup allulose
- 1 tablespoon vanilla extract
- pinch salt
Cookie Sandwiches:
- 2/3 cup almond flour
- 1 teaspoon baking powder
- pinch salt
- 1⁄4 cup allulose
- 4 tablespoon unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips
The Execution
1. Gather and prep all ingredients.
2. Start working on the ice cream. In a saucepan, heat the heavy cream and almond milk over low heat. Add in the egg yolk(s) and whisk until frothy.
3. Continue to whisk over low heat until the temperature of the mixture reaches 140F and thickens enough to coat the back of a spoon.
4. Add the allulose, vanilla extract, and a pinch of salt. Whisk to combine, then remove from heat and place in the refrigerator to cool.
5. Create the cookie sandwich dough. In a bowl, combine the almond flour, baking powder, and salt.
6. In a separate bowl, add the softened butter and allulose, then cream together. Once creamed, add in the egg and vanilla and continue to mix until combined.
7. Add the dry ingredients to the wet and mix together.
8. Slowly fold in the chocolate chips.
9. Scoop the cookie dough into the center of a sheet of plastic wrap. Shape the dough into a log and place in the refrigerator to harden, about 3 hours or overnight.
10. Once ready to assemble everything, pre-heat oven to 350F.
Remove the ice cream base from the fridge and churn in an ice cream maker according to the manufacturer’s instructions. If you do not have an ice cream maker, you can place it in the freezer, stirring every 20-30 minutes for 4-6 hours.
Slice the cookie dough into equal pieces, then lay on a parchment-lined baking sheet.
11. Bake for 8-10 minutes or until the edges are golden brown. Once finished, allow the cookies to cool completely. Sandwich the ice cream between the cookies and enjoy!
Store in the freezer in an air-tight container.
This makes a total of 6 servings of Keto Chocolate Chip Ice Cream Sandwiches. Each cookie comes out to be 371 calories, 34.5g fats, 4.9g net carbs, and 7.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1.00 cup heavy cream | 809 | 85.7 | 6.4 | 0 | 6.4 | 6.7 |
| 0.50 cup unsweetened almond milk | 14 | 1.3 | 0.6 | 0.4 | 0.2 | 0.6 |
| 0.25 cup full-fat plain greek yogurt | 54 | 2.8 | 1.7 | 0 | 1.7 | 5.1 |
| 3.00 large egg yolk | 164 | 13.5 | 1.8 | 0 | 1.8 | 8.1 |
| 0.33 cup allulose | 30 | 0 | 0 | 0 | 0 | 0 |
| 1.00 tablespoon vanilla extract | 37 | 0 | 1.6 | 0 | 1.6 | 0 |
| 0.00 none salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.66 cup almond flour | 428 | 37 | 16.3 | 9.6 | 6.7 | 15.5 |
| 1.00 teaspoon baking powder | 2 | 0 | 1.3 | 0 | 1.3 | 0 |
| 0.00 none salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.25 cup allulose | 23 | 0 | 0 | 0 | 0 | 0 |
| 4.00 tablespoon butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 1.00 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 1.00 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 0.25 cup low-carb dark chocolate chips | 165 | 15.1 | 20.2 | 11.8 | 8.4 | 0.8 |
| Totals | 2226 | 206.7 | 50.9 | 21.7 | 29.1 | 44.2 |
| Per Serving (/6) | 371 | 34.5 | 8.5 | 3.6 | 4.9 | 7.4 |
Keto Chocolate Chip Ice Cream Sandwiches
Ingredients
Vanilla Ice Cream:
- 1 cup heavy cream
- ½ cup unsweetened almond milk
- ¼ cup unsweetened greek yogurt 5%
- 3 large eggs yolks
- ⅓ cup allulose
- 1 tablespoon vanilla extract
- pinch salt
Cookie Sandwiches:
- ⅔ cup almond flour
- 1 teaspoon baking powder
- pinch salt
- ¼ cup allulose
- 4 tablespoon unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup sugar-free chocolate chips
Instructions
- Gather and prep all ingredients.
- Start working on the ice cream. In a saucepan, heat the heavy cream and almond milk over low heat. Add in the egg yolk(s) and whisk until frothy.
- Continue to whisk over low heat until the temperature of the mixture reaches 140F and thickens enough to coat the back of a spoon.
- Add the allulose, vanilla extract, and a pinch of salt. Whisk to combine, then remove from heat and place in the refrigerator to cool.
- Create the cookie sandwich dough. In a bowl, combine the almond flour, baking powder, and salt.
- In a separate bowl, add the softened butter and allulose, then cream together. Once creamed, add in the egg and vanilla and continue to mix until combined.
- Add the dry ingredients to the wet and mix together.
- Slowly fold in the chocolate chips.
- Scoop the cookie dough into the center of a sheet of plastic wrap. Shape the dough into a log and place in the refrigerator to harden, about 3 hours or overnight.
- Once ready to assemble everything, pre-heat oven to 350F.
- Remove the ice cream base from the fridge and churn in an ice cream maker according to the manufacturer's instructions. If you do not have an ice cream maker, you can place it in the freezer, stirring every 20-30 minutes for 4-6 hours.
- Slice the cookie dough into equal pieces, then lay on a parchment-lined baking sheet.
- Bake for 8-10 minutes or until the edges are golden brown. Once finished, allow the cookies to cool completely. Sandwich the ice cream between the cookies and enjoy!
- Store in the freezer in an air-tight container.
