Keto Chocolate Chip Ice Cream Sandwiches

Indulge in a frozen symphony of flavor and texture with our Keto Chocolate Chip Ice Cream Sandwiches. They showcase that you just don’t should compromise on flavor or texture to stick to your dietary goals. Prepare to savor every bite of those frozen delights, knowing that you just’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 vital thing with this recipe is having patience – but it can be value it! There is a variety of cooling and freezing required. Make sure to permit the cookies to chill completely before making the sandwiches.

Looking for a unique ice cream flavor? Use one among our other low-carb ice cream recipes here:

Don’t have an ice cream machine? Don’t worry! Just place within the freezer and stir every Half-hour until you get to the consistency you would like.

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 within 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 mix, then remove from heat and place within the refrigerator to chill.

5. Create the cookie sandwich dough. In a bowl, mix the almond flour, baking powder, and salt.

6. In a separate bowl, add the softened butter and allulose, then cream together. Once creamed, add within the egg and vanilla and proceed to combine until combined.

7. Add the dry ingredients to the wet and blend together.

8. Slowly fold within the chocolate chips.

9. Scoop the cookie dough into the middle of a sheet of plastic wrap. Shape the dough right into a log and place within the refrigerator to harden, about 3 hours or overnight.

10. Once able to assemble every part, pre-heat oven to 350F.

Remove the ice cream base from the fridge and churn in an ice cream maker in keeping with the manufacturer’s instructions. If you wouldn’t have an ice cream maker, you may place it within the freezer, stirring every 20-Half-hour 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 sides are golden brown. Once finished, allow the cookies to chill completely. Sandwich the ice cream between the cookies and revel in!

Store within the freezer in an air-tight container.

This makes a complete 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 seven.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