Ingredients:
For the Keto Cookies:
- 1 1/4 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup powdered erythritol (or preferred keto sweetener)
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
For the Keto Ice Cream:
- 1 1/2 cups heavy cream
- 1/2 cup unsweetened almond milk
- 1/3 cup powdered erythritol
- 1 tsp vanilla extract
Instructions:
- Make the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, cream together the softened butter and powdered erythritol until light and fluffy.
- Add the egg and vanilla extract, and mix well.
- In a separate bowl, whisk together almond flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
- Roll the dough into small balls and flatten each ball into a round cookie shape on the baking sheet.
- Bake for 10-12 minutes or until the cookies are set. Allow them to cool completely on a wire rack.
- Prepare the Ice Cream:
- In a large mixing bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, combine the almond milk, powdered erythritol, and vanilla extract. Fold this mixture into the whipped cream until fully combined.
- Pour the ice cream mixture into a loaf pan or shallow dish, and freeze for at least 4 hours or until firm.
- Assemble the Ice Cream Sandwiches:
- Once the cookies are completely cooled and the ice cream is set, remove the ice cream from the freezer.
- Using a cookie cutter or a knife, cut the ice cream into shapes that match the size of the cookies.
- Place one ice cream piece between two cookies, pressing gently to create a sandwich.
- Repeat with the remaining cookies and ice cream.
- Freeze and Serve:
- Place the assembled ice cream sandwiches back in the freezer for about 30 minutes to firm up before serving.
Enjoy your creamy, chocolatey, and refreshing keto ice cream sandwiches for a perfect low-carb summer treat!
