Ice Cream Sandwiches -- Keto Style!

This Summer is unusual for our family. I'm sure we aren't alone here. It includes very few adventures as we wait out the shelter-in-place restrictions in California.

Last weekend was Ice Cream Day, a day we’ve celebrated before the pandemic with a walk to our local ice creamery, or a quick stop by the store to pick up a few pints for dessert. Without a plan for along with new food preferences among my family, I fell back to an old favorite. Ice cream sandwiches. And true to my bakery goals … a delicious dessert to mark a day or celebrate an occasion can include everyone, regardless of food limitations. With more than half of my crew currently eating a keto-friendly diet, I made a keto-friendly ice cream sandwich to celebrate Ice Cream Day.

I’ve linked to a few ingredients that I use in my home kitchen for your reference at the bottom.

Keto-friendly Ice Cream Sandwiches: You may think a grain-free, sugar-free ice cream sandwich is a bad idea. Too hard, not delicious, etc… One bite into the cold ice cream sandwiched between the chocolate chunk cookies will have you wondering why we haven't we been making these all along!

Keto-Friendly Chocolate Chunk Cookies + Vanilla Ice Cream Recipes

Vanilla Ice Cream: 2 cups coconut milk 1 cup heavy whipping cream 2 tablespoons non-GMO allulose ½ tsp vanilla extract ⅛ tsp salt

1. Gently heat all ingredients in a sauce pan until allulose has dissolved. Taste for sweetness and make any adjustments now.
2. Freeze according to your ice cream machine directions.

Pro tip: If you don’t have an ice cream maker, this can be made into a no-churn version. Whip the heavy whipping cream, vanilla, and salt to a stiff peak. Dissolve ingredients allulose into coconut milk by heating gently. When cooled completely, gently fold whipped cream into milk solution. Pour into a parchment paper lined pan (I prefer a loaf pan). Cover and set in freezer for 4-6 hours.

Peanut Butter Chocolate Chunk Cookies: ½ cup unsalted butter ⅔ cup cream peanut butter ¼ cup allulose + ½ scoop monk fruit 1 egg 1 cup almond flour 2 tablespoons tapioca flour ¼ tsp salt 3/4 tsp baking soda 1 tsp vanilla extract ½ cup chopped unsweetened chocolate

1. Preheat oven to 350
2. Combine dry flours, salt, baking soda
3. In medium mixing bowl, cream butters and sweeteners together until smooth.
4. Add egg and vanilla.
5. Stir in dry ingredients until well combined.
6. Fold in chocolate chunks.
7. Scoop onto a sheet pan and flatten with hand or bottom of a glass.
8. Bake 8-12 minutes.

When the ice cream is firm, but still scoopable, add one scoop to a cookie. Gently press a second cookie on top. Freeze until you are ready to serve.

Keto-Friend Ingredient Sources:

1. Allulose - I prefer this Non-GMO Allulose by Wholesome

2. Unsweetened chocolate: I most often use the 100% cacao bar from Ghiradelli

3. Monk Fruit: I use this Monk Fruit

If you have a favorite sugar-free sweetener, just swap it in here. Both of these recipes are not very finicky to ingredient swaps.

Good luck! If you make some, tag us -- I'd love to see your creation!