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Keto Cookie Ice Cream Sandwiches

Start to Finish: 45 minutes


  • 2 cups fine, blanched organic almond flour
  • 3 tablespoons grass-fed butter or grass-fed 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 MCT 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


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