Keto Chocolate Chip Cookie Ice Cream Sandwiches

4.8 stars, average of 78 ratings

By Lauren Lester, updated November 21 20232
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These Keto Cookie Ice Cream Sandwiches are so fun! The best part? You don’t need a fancy ice cream maker to make these! Nope, just a lidded container. How awesome is that?

The keto cookie recipe is super simple and the ice cream is based on our Keto Frosty base but you could also use this keto vanilla ice cream or even only mix the cocoa powder into half of this base and make a swirl combo. To do the swirl, layer both mixes (the one with and without the cocoa powder mixed in) into opposite sides of a ziploc bag, freeze, then cut off the tip to swirl.

0 days, 1 hours, 20 minutes

Hands-on 10 minutes Overall 1 hour 30 minutes

Serving size 1 sandwich cookie

Allergy information for Keto Chocolate Chip Cookie Ice Cream Sandwiches

✔ Gluten free

✔ Nightshade free

✔ Pork free

✔ Avocado free

✔ Coconut free

✔ Fish free

✔ Shellfish free

✔ Beef free

Pescatarian

Vegetarian

Nutritional values (per 1 sandwich cookie)

Net carbs6.3 grams

Protein11.3 grams

Fat52.7 grams

Calories561 kcal

Calories from carbs 5%, protein 8%, fat 87%

Total carbs18.4 gramsFiber12 gramsSugars3.4 gramsSaturated fat22.8 gramsSodium137 mg(6% RDA)Magnesium104 mg(26% RDA)Potassium309 mg(15% EMR)

Ingredients (makes 8 servings)

Cookies:

2 large eggs
¹/₂ cup melted butter (120 ml/ 4 fl oz)
2 tbsp unsweetened almond milk (30 ml)
2 tsp sugar-free vanilla extract
2 ³/₄ cups almond flour (275 g/ 9.7 oz)
¹/₄ tsp sea salt
¹/₄ cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
³/₄ cup sugar-free chocolate chips or 85% dark chocolate chips (130 g/ 4.6 oz)

Ice Cream:

1 ¹/₂ cups heavy whipping cream (360 ml/ 12 fl oz)
2 tbsp unsweetened cocoa powder (11 g/ 0.4 oz)
4 tbsp powdered Erythritol or Swerve (40 g/ 1.4 oz)
1 tsp sugar-free vanilla extract (4 g/ 0.15 oz)
10 drops stevia, or more to taste
pinch sea salt

Instructions

Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with parchment paper.
In a large bowl combine all of the cookie ingredients except for the chocolate chips and mix well (eggs, melted butter, almond milk, 2 tsp vanilla extract, almond flour, pinch of salt, and granulated Erythritol).
Fold in the chocolate chips then scoop out 16 equal sized balls of cookie dough and place a few inches apart on the baking sheet.
Slightly flatten the cookies using a spatula then bake for 15-20 minutes until golden. Allow to cool completely.
Meanwhile, prepare the ice cream. Place all of the ingredients in a large bowl (whipping cream, cocoa powder, powdered Erythritol, the remaining vanilla, stevia and salt). Beat on high using a hand mixer until light and fluffy. Transfer to a lidded container and freeze for 1 hour.
To assemble place a scoop of ice cream on the bottom side of a cookie...
Place another cookie on top sandwiching them together. Repeat for the remaining cookies. You can serve them immediately or place back in the freezer for another hour for a firmer set.
Store in a freezer safe container until ready to consume for up to 3 months.

Chocolate Chip Cookie Ice-Cream Sandwiches
Step by Step

★★★★★★★★★★

4.8 stars, average of 78 ratings

Chocolate Chip Cookie Ice-Cream Sandwiches

Low-carb chocolate chip cookies filled with easy no-churn sugar-free chocolate ice cream. This sandwich checks every single box you'd want in a dessert!

Hands on10m

Overall1h 30m

Servings8

Calories561 kcal

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Ingredients

2 large eggs
¹/₂ cup melted butter (120 ml/ 4 fl oz)
2 tbsp unsweetened almond milk (30 ml)
2 tsp sugar-free vanilla extract
2 ³/₄ cups almond flour (275 g/ 9.7 oz)
¹/₄ tsp sea salt
¹/₄ cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
³/₄ cup sugar-free chocolate chips or 85% dark chocolate chips (130 g/ 4.6 oz)
1 ¹/₂ cups heavy whipping cream (360 ml/ 12 fl oz)
2 tbsp unsweetened cocoa powder (11 g/ 0.4 oz)
4 tbsp powdered Erythritol or Swerve (40 g/ 1.4 oz)
1 tsp sugar-free vanilla extract (4 g/ 0.15 oz)
10 drops stevia, or more to taste
pinch sea salt

Instructions

Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with parchment paper.
In a large bowl combine all of the cookie ingredients except for the chocolate chips and mix well (eggs, melted butter, almond milk, 2 tsp vanilla extract, almond flour, pinch of salt, and granulated Erythritol).
Fold in the chocolate chips then scoop out 16 equal sized balls of cookie dough and place a few inches apart on the baking sheet.
Slightly flatten the cookies using a spatula then bake for 15-20 minutes until golden. Allow to cool completely.
Meanwhile, prepare the ice cream. Place all of the ingredients in a large bowl (whipping cream, cocoa powder, powdered Erythritol, the remaining vanilla, stevia and salt). Beat on high using a hand mixer until light and fluffy. Transfer to a lidded container and freeze for 1 hour.
To assemble place a scoop of ice cream on the bottom side of a cookie...
Place another cookie on top sandwiching them together. Repeat for the remaining cookies. You can serve them immediately or place back in the freezer for another hour for a firmer set.
Store in a freezer safe container until ready to consume for up to 3 months.

Nutrition (per serving, 1 sandwich cookie)

Calories561kcal

Net Carbs6.3g

Carbohydrates18.4g

Protein11.3g

Fat52.7g

Saturated Fat22.8g

Fiber12g

Sugar3.4g

Sodium137mg

Magnesium104mg

Potassium309mg

Detailed nutritional breakdown (per 1 sandwich cookie)

Net carbs	Protein	Fat	Calories
Total per 1 sandwich cookie
6.3 g	11.3 g	52.7 g	561 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g	1.6 g	1.2 g	18 kcal
Butter, unsalted, grass-fed
0 g	0.1 g	11.5 g	102 kcal
Almond milk natural (unsweetened)
0 g	0 g	0 g	1 kcal
Vanilla extract, sugar-free, alcohol-based
0 g	0 g	0 g	2 kcal
Almond flour (blanched ground almonds, almond meal)
3 g	7.4 g	18.1 g	203 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Erythritol (natural low-carb sweetener)
0.3 g	0 g	0 g	1 kcal
Dark chocolate chips, sugar-free
1.2 g	1.2 g	4.6 g	64 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1.2 g	0.9 g	17.1 g	165 kcal
Cocoa powder, raw (cacao)
0.3 g	0.3 g	0.2 g	3 kcal
Erythritol (natural low-carb sweetener)
0.3 g	0 g	0 g	1 kcal
Vanilla extract, sugar-free, alcohol-based
0 g	0 g	0 g	1 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g	0 g	0 g	0 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal

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Rose 4 years ago # Reply

I was skeptical about the prep time of this recipe because I thought it would take longer to make but I was wrong! The ice cream sets well in just one hour, and even if it didn't, it's really thick and creamy so it won't melt. I preferred it slightly soft because it was easier to spread. You can freeze it more after you spread it on the cookies anyway. I used a large container so I spread it out to just about 1 inch thickness so that may be why it set so quickly. Thank you so much, this is such a gorgeous treat. Oh and I used allulose which I think is better for a chewy texture. I'll be making it again!

Martina @ KetoDiet 4 years ago # Reply

That's great Rose, thank you for the lovely feedback! ❤

Keto Chocolate Chip Cookie Ice Cream Sandwiches

Hands-on 10 minutes Overall 1 hour 30 minutes

Allergy information for Keto Chocolate Chip Cookie Ice Cream Sandwiches

Nutritional values (per 1 sandwich cookie)