A HOMEMADE SUGAR-FREE KETO TREAT FOR ALL SEASONS
My wife was in the mood for something sweet the other night and kept bugging me to help her create a Keto vanilla ice-cream sandwich treat.
I got to work making the sugar-free chocolate cookie base for the vanilla ice-cream sandwich which wasn’t easy and took me a few tries.
The tender cookies don’t take long to make however it’s the batter consistency that you need to watch out for. The cookie batter should look frothy and not dense.
When I eat an ice-cream sandwich I don’t want to have a hard cookie base.
You expect to bite into a Keto vanilla ice-cream sandwich where your teeth sink through the soft cookie, into the ice-cream and again through another cookie.
I am not a fan of any ice-cream sandwich with a hard cookie base as I find the ice-cream squishes out too easily and creates a big mess.
Don’t get me wrong they taste good and I wouldn’t turn one down but for my wife I knew that being on a keto diet that most cookies that we create do come out of the oven moist.
The reason for the moist cookie is because we aren’t using all-purpose flour, rather we use coconut flour, flax-seed, and protein powder.
With coconut flour, you need to be cautious as it soaks up moisture like a mushroom.
If you use too much you will have a dry cookie that falls apart.
Never over-bake any cookie or it will be hard as a rock.
I’d rather under-bake it and let it cool on the baking sheet.
It is a natural product that tastes and looks just like sugar with no side-effects like some other sweeteners cause.
We have a coffee grinder that we picked up for three dollars at the second-hand shop to grind up the granules to make powdered sugar.
The only downfall is that it can be a bit pricey and it is only available at the Bulk Barn in Canada or Amazon Canada for $15.99lb.
Keto Vanilla Ice-cream Sandwich Cookies
These particular chocolate keto cookies are a flavored almond coffee Base cookie which I’m telling you is amazing.
It pairs so nicely with the homemade keto ice-cream in that it’s hard to not go back to grab another one and another and, well you get it.
My wife ended up dividing the batch 2 for her and 2 for me and we put the extra in the freezer until the next sweet attack hit.
This Keto chocolate sandwich recipe makes 6 large cookies which I shaped by hand to get them as square as I could.
Once the cookies were cool and are filled with keto vanilla ice-cream I trimmed them so they would be square like a traditional vanilla ice-cream sandwich.
The extra trimmings were put in a bowl with a couple of scoops of the sugar-free keto ice-cream.
That didn’t last long as my wife was purring with delight. She said it was the best keto treat she’s eaten in a long while.
Homemade N0-Churn Vanilla Keto Ice-Cream
I like to think of myself as pretty good in the kitchen however when it comes to creating no-churn vanilla ket0 Ice-cream I thought I better check in with the pros.
The homemade no-churn vanilla keto ice-cream recipe which is low-carb/primal that I used was adapted from a recipe Martina created over at The Keto Diet Blog.
Honestly, I was a bit reluctant to make it on my own because I didn’t have the time to mess up and learn from my mistakes and the ingredients are pricey.
So, unless you know what you are doing with ice-cream making especially when it involves raw eggs leave it to someone who has tested it to perfection.
One look at Martina’s ice-cream and you will be drooling and let me tell you it tastes as good as it looks.
Below are the ingredients you will need to make her homemade no-churn vanilla keto ice-cream.
Click the link to get the full instructions for the recipe including step by step photos.
It’s easy to make.
I had about 2-3 cups leftover after filling the vanilla ice-cream sandwiches so I just froze it and the wife ate it for dessert.
In each sandwich, I put 3 small ice-cream scoops in each cookie equal to 1/2 cup or approximately 1.2 net carbs. The scoop was a bit bigger than a melon ball scoop.
Ingredients (makes 6 servings):
- 4 large eggs, separated
- ¼ tsp cream of tartar
- ½ cup Erythritol or Swerve, powdered or another healthy low-carb sweetener from this list
- 1 ¼ cups heavy whipping cream or coconut milk for dairy-free (300 ml / 1.1 fl oz)
- 1 tbsp sugar-free vanilla extract (you can make your own)
- Optional: 1 tsp vanilla bean powder for more vanilla taste
For every 2 scoops or 1 cup, the net carbs are 2.3 grams which are pretty good for this recipe considering we don’t use 2 scoops in each vanilla ice-cream sandwich.
I left the ice-cream in the freezer for 3 hours before I pulled it out to see if I could scoop it onto a cookie.
I didn’t want it to be too soft or too hard, but just right.
Keep in mind once you wrap the vanilla ice-cream sandwiches in parchment paper or wax paper to freeze them individually they will harden up again which is what you want.
Before you eat one take it out and let it sit for a few minutes if you like your vanilla ice-cream sandwich soft but if not tuck in right away.
How to make a Keto Vanilla Ice-Cream Sandwich
- For the No-Churn Vanilla Ice-cream see the link in the above blog post.
- Amaretto Coffee Sandwich Cookies
- 1 large egg
- 2 tablespoons peanut butter (just peanuts) no sugar or other additives
- 2 tablespoons almond butter
- 1 teaspoon Almond Extract
- 1 teaspoon Pure Vanilla Extract
- 1 tablespoon instant coffee mixed with 1 tablespoon hot boiling water and 1 tablespoon erythritol powder (mix and set aside to cool)
- 4 tablespoons of powdered erythritol
- 2½ tablespoons coconut flour
- 1 teaspoon vanilla protein powder (low-carb as you can get)
- 1 teaspoon ground flax-seed
- 1 tablespoon whipping cream 35%
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon of good 100% cocoa powder
- In a microwave bowl add your peanut butter and almond butter and soften for about 15 seconds, then mix.
- Let cool for about 1-2 minutes then add in your vanilla extract and almond extract
- Add in your large egg and cooled instant coffee mixture then mix to combine
- Add in your powdered erythritol
- Add in your cocoa, coconut flour, flaxseed and protein powder, baking soda, baking powder, and whipping cream.
- Mix until combined and frothy
- Put in the refrigerator for about 10 minutes
- Preheat your oven to 350 degrees
- Line your baking sheet with a Silpat or parchment paper
- Take a large ice-cream scoop size amount of the batter and put it on the baking sheet.
- With a spatula work the batter into a square. Do this for the next 5 cookies and make sure they are all even in size and spaced out as they will grow. You want them to be a bit bigger as you will trim them to perfection when they are done. Approximately 8-10 minutes.
- When baked remove from oven and let cool completely.
- Once your ice-cream has been in the freezer for 3 hours test to see if you can scoop it where it's not runny but not too hard. Add 2-3 little ice-cream scoops of the ice-cream onto one cookie, spread it so it's even and top with another cookie.
- Put them into the freezer immediately on a tray or in a container to freeze. I let them freezer for at least 2 hours.
- Once frozen remove the ice-cream sandwiches and trim them so they are nice and even.
- Don't throw out the trimmings as you can enjoy them with the leftover ice-cream you have.
- Any leftover ice-cream can be frozen for up to 2 days.
It looks like it will be lots of work but it’s not that bad and they taste delicious.
Once they are frozen you can wrap them if you like or just eat them all in one go. Ha, just kidding.
They should last about a month in the freezer but I doubt they will hang around that long with any ice-cream lovers in the house.
Total Net Carbs Per Ice-cream Sandwich = 3.48g 2 cookies +1.2g ice-cream=4.68g net carbs in each.
Keep in mind these are a fair size so you can cut them in half to make 12 or bake your sandwich cookies smaller. Your choice.
Enjoy and if you like this recipe please consider leaving a comment and rating this recipe.
Please share this recipe with your friends if you think they might like it and please leave a review and tell me what you think.
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