Keto Cookie Ice Cream Sandwiches

Ice Cream Sandwiches recipe & content provided by Jordan Pie

The only thing better than eating ice cream straight from the container is eating it wedged between two delicious, golden chocolate chip cookies. And these ice cream sandwiches are a big keto-friendly upgrade from the packaged kind that make you crash.

Related: Double Chocolate Chip Keto Cookies

This recipe combines my original formula for keto chocolate chip cookies with my recipe for keto chocolate ice cream. Both are recipes worth trying on their own if you can’t make full ice cream sandwiches or want to cut carbs down more.

You can change up the flavor profile of your ice cream sandwiches with other flavors of ice cream, like vanilla, coffee coconut, or cookie dough. Whatever you choose, it’s bound to make your tastebuds happy.

Keto Cookie Ice Cream Sandwiches

Start to Finish: 45 minutes

Cookie Ingredients:

• 2 cups fine, blanched organic almond flour
• 3 tablespoons grass-fed butter or ghee, melted
• 3 tablespoons collagen protein
• Stevia or birch xylitol to taste
• 2 teaspoons vanilla extract
• 1 pastured egg
• 1/2 teaspoon paleo baking powder
• 1 teaspoon apple cider vinegar
• A pinch of salt
• 1/3 cup high quality, sugar-free chocolate, chopped

Ice Cream Ingredients:

• 4 pasture-raised eggs
• 4 or 5 pasture-raised egg yolks (in addition to the whole eggs)
• 1 teaspoon lemon juice or apple cider vinegar
• 7 tablespoons grass-fed butter or ghee, melted
• 3.5 tablespoons cacao butter, melted
• 6 tablespoons + 1 scant teaspoon XCT Oil
• 3 tablespoons + 2 teaspoon coconut oil, melted
• 3.5 tablespoons granulated sweetener of choice (or more to taste)
• Scant 1/4 cup filtered water or ice
• 1/4 – 1/3 cup cocoa powder
• 2 teaspoons vanilla extract
• Optional: 1 teaspoon cinnamon

Instructions:

1. Begin with keto cookies. Preheat the oven to 340 degrees. Grease and line two baking trays with parchment paper.
2. Add almond meal, collagen protein, salt and baking powder into a bowl.
3. Pour the apple cider vinegar directly on top of the baking powder and allow it to react (it will go fizzy).
4. Add remaining ingredients to the bowl and stir to combine evenly.
5. Taste the dough and adjust the sweetness if needed.
6. Roll the mixture into balls and place them onto the lined baking tray.
7. Press the balls as flat as you like. They won’t rise much, so press down less if you like them softer and chewier. For a crunchier cookie, press them flatter and use your hands to shape them.
8. Place cookies in the oven and bake for 15 minutes, or until golden brown.
9. Remove from the oven and allow to cool for 5 minutes. Carefully transfer to a wire cooling rack.
10. Prepare ice cream: Starting with sweetener, add all ingredients into a high-powered blender and blitz for 1-2 minutes.
11. Taste the mixture and adjust the sweetness by adding a little more if needed.
12. Pour mixture into an ice cream maker and churn for 15-20 minutes.
13. Scoop ice cream into a container and place in the freezer to set for another 10-15 minutes.
14. Using an ice cream scoop, gently add spoonfuls of ice cream onto the base of one of the cooled cookies. Top it with another cookie and gently press the cookies into the ice cream to make sure they stick together. Repeat to make 4 ice cream sandwiches.

Serves: 4

Nutritional Information (Per Ice Cream Sandwich):

• Calories: 662
• Total Fat: 51g
• Saturated Fat: 22g
• Cholesterol: 457mg
• Sodium: 238mg
• Total Carbs: 15g
• Fiber: 4g
• Sugars: 3g
• Sugar Alcohols: 4.2g
• Net Carbs: 6.8g
• Protein: 25g
• Vitamin A: 24%
• Calcium: 14%
• Iron: 29%

Notes on ingredients: Except for coconut, all nuts are considered “suspect” on the Bulletproof Diet because their fats oxidize easily and mold is a major issue. Nuts can also contain lectins, nutrient-sapping compounds that can also be tough on your gut. Whenever possible, choose raw nuts and keep them frozen or at least refrigerated, or buy nuts in the shell and shell them yourself.