The Perfect Vanilla Ice-Cream Sandwich (Low-Carb)
 
Prep time
Cook time
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If you're in the mood for a low-carb dessert this summer try your hand at making this easy homemade vanilla ice-cream sandwich.
Author:
Recipe type: Low Carb Dessert
Serves: 6
Ingredients
  • 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
Instructions
  1. In a microwave bowl add your peanut butter and almond butter and soften for about 15 seconds, then mix.
  2. Let cool for about 1-2 minutes then add in your vanilla extract and almond extract
  3. Add in your large egg and cooled instant coffee mixture then mix to combine
  4. Add in your powdered erythritol
  5. Add in your cocoa, coconut flour, flax seed and protein powder, baking soda, baking powder and whipping cream.
  6. Mix until combined and frothy
  7. Put in the refrigerator for about 10 minutes
  8. Pre-heat your oven to 350 degrees
  9. Line your baking sheet with a silpat or baking spray (i did not test using spray)
  10. 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.
  11. When baked remove from oven and let cool completely.
  12. 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 no 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'd let them freezer for at least 2 hours.
  13. 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.
Recipe by Canadian Budget Binder at https://canadianbudgetbinder.com/2016/06/05/the-perfect-vanilla-ice-cream-sandwich-low-carb/