It’s been years since I’ve had an ice cream sandwich. It’s not the most gourmet of ice cream treats, but does it really have to be? Considering it’s been wicked hot and isn’t even July yet, I think this is the perfect time for these. I love them and miss eating them. I can make these low carb, but how about low calorie too. Making the cookies takes a lot of butter and the ice cream can have a bunch of fat and sugar. Plus, I don’t want to just make an ok ice cream sandwich, I want to make one that looks like a guilty pleasure, but isn’t. Since most commercial ice cream sandwiches aren’t gluten free, making my own will help fit into my diet. I’m starting with the cookie recipe from Keto Connect and will be making some adjustments. Then I am using the ice cream recipe from the Ice Cream Cake recipe.
Here are the original stats:
Here’s what I changed:
- I replaced all of the butter with unsweetened applesauce to lower the calories and fat.
- I deleted the added salt to reduce the sodium.
- I removed the baking chocolate to reduce the calories.
- I increased the servings from 6 to 10 to lower the calories
Here are the final stats:
Here is the final recipe:
Low Carb Ice Cream Sandwiches
Make 10 sandwiches
For the cookies
- 3/4 cup Almond Flour
- 6 tbsp Coconut flour
- 3/4 tsp Baking powder
- 1/3 cup cocoa powder
- 1/2 tsp xanthan gum
- 3/4 cup unsweetened applesauce
- 3 large Eggs
- 1/2 cup granulated sweetener
- 1 tsp Vanilla extract Optional
For the ice cream
- 0.25 cup(s), powdered sweetener
- 1.50 cup(s), Unsweetened Coconut Milk
- 1 tbsp(s), Vodka
- 1 tsp, Vanilla extract
- 1 container (1.7 cups ea.), Authentic Coconut Milk Canned
- 1 Scoop (46g), Vanilla Protein Powder
- For the ice cream, place the unsweetened coconut milk, protein powder, vodka, vanilla extract, and sweetener into a blender. Blend until uniform. Add in the cream only of the canned coconut milk. Blend until thick and creamy.
- Place the ice cream base into a large zipper top bag. Let out all of the air, seal, and lay flat in the freezer. Freeze completely.
- Preheat the oven to 350 and line a sheet pan with parchment paper.
- In a medium sized bowl mix together all the dry ingredients.
- In a large bowl add the applesauce and vanilla and mix.
- Next add the eggs and stir again. Mix in the dry ingredients to form a uniform batter and transfer into the sheet pan. Spread the brownie like batter with a spatula to form an even layer about 8 x 10 inches.
- Bake for 8-12 minutes or until a toothpick comes out clean. Allow the cookies to cool for 20 minutes and then place into the freezer for an hour.
- Take the cookie out of the freezer and cut into 20 even pieces. Place 10 cookies with the bottom facing up on another sheet pan. Evenly distribute the ice cream between the cookies. Place the remaining cookies on top an press lightly. Place back in the freezer for 1 hour. Serve.