Keto Chocolate Peanut Butter Ice Cream Sandwiches

Yield: 6 large ice cream sandwiches or 12 smaller ice cream sandwiches

Keto Chocolate Peanut Butter Ice Cream Sandwiches

ingredients:

For the Ice Cream
  • 1 cup unsweetened natural peanut butter
  • 1 1/2 teaspoon vanilla
  • 1/2 cup erythritol
  • pinch of salt
  • 2 cups heavy cream
  • 1 cup almond milk
  • 1-3 tablespoons vodka (optional but recommended)
For the Cookies
  • 3/4 cup almond butter
  • 1/2 cup erythritol
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup almond flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon instant coffee
  • 1/4 teaspoon salt

instructions:

For the Ice Cream
  1. Mix all ingredients with hand-held mixer for 2-3 minutes. Pour into ice cream maker and make according to manufacturer instructions.
For the Cookies
  1. Preheat oven to 350. Beat almond butter, sweetener, butter, and vanilla extract together until smooth. Add in eggs.
  2. Combine almond flour, cocoa powder, baking soda, instant coffee, and salt in a small bowl. Slowly add dry ingredients into wet ingredients.
  3. Roll about 2 tablespoons of dough into balls for large sandwiches (or 1 tablespoon of dough for small sandwiches). Flatten into 3.5" circles for large sandwiches or 2" circles for smaller ones. You should end up with 12 cookies if you want large ones, and 24 cookies if you want small ones.
  4. Place each circle 2" apart on parchment lined cookie sheet. Bake for 10 minutes.
  5. Remove from oven and let cool. Put large dollop of softened ice cream on bottom cookie. Top with another cookie. Wrap in plastic wrap and freeze until ready to eat!

NOTES:

Here are some tips for making these:
1. Add a 1-3 tablespoons of vodka to your ice cream mixture to help keep it soft. Alcohol doesn't freeze, so this will prevent your ice cream from getting hard as a rock. If you choose to omit the alcohol, just remove your ice cream sandwiches from the freezer 15-20 minutes before you eat them to allow them to soften.
2. If you want an ice cream with less calories/fat, use 2 cups almond milk and 1 cup heavy cream.
3. Use about 2 tablespoons worth of dough to make each cookie. Roll them into balls in your hands and then flatten in your palms. Then put them on your parchment-lined cookie sheet and flatten them again.
4. Make sure the diameter of each unbaked cookie is 3.5 inches for large cookies. They will end up being 4 inches after baking. Or roll them into 2 inch circles for smaller cookies.
5. Make sure ice cream is soft enough so that it spreads evenly on the cookie.

8.9 grams of carbs per large sandwich, 4.5 grams of carbs per small sandwich
Created using The Recipes Generator
Sweets & TreatsKarissa Long