Simple keto Ice Cream Sandwiches (Nut Free And Gluten Free)
This recipe is designed to teach everyone how to make simple keto ice cream sandwiches
Course Dessert
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Servings 12sandwiches
Ingredients
Dairy Free Keto Blender Vanilla Ice cream
10 ozcanned full fat coconut milk or heavy whipping cream
2/3cupcoconut cream
1/4cuppowdered monkfruit/allulose blend or powdered sweetener of choiceother powdered sweeteners may cause ice cream to freeze solid
1TBSalcohol based vanilla extractthe alcohol helps the ice cream not freeze like a brick
1 1/2tspxanthan gumyou must have this to obtain ice cream texture
Outer Cookie
3/4cupcoconut flour
1cupmonkfruit sweetener or granulated sweetener of choice
2tspbaking powder
2YBScocoa powder
3largeeggs, room temperature
3/4cup oil of choice
1 1/2tsp vanilla extract
1/4tspxanthan gum
1/4cupwater, room temperature
Instructions
Ice Cream
Fill 16 ice cube molds with the coconut milk. Place and freezer. Freeze 2-5 hours or until fully frozen
Place all the ice cream ingredients in a large blender. Pulse a few times to chop the ice cubes. Blend on High for 1 minutes or until the texture of soft serve ice cream
Scoop into a freezer safe container. Cover and place in freezer at least 1 hour or until firm but not frozen solid
Cookie
Preheat oven to 350 degrees line a large baking sheet with parchment paper
In a large mixing bowl whisk or sift together the dry ingredients except the xanthan gum until there are no lumps in the dry ingredients
Add the eggs. Stir to fully combine. Add the oil and the vanilla, Stir until fully combined and smooth
Sprinkle in the xanthan gum. Add the water. Stir until fully combined and a soft dough has formed
Form dough into a ball. Massage 1 the dough minute. Place dough onto the prepared baking sheet. Press evenly into the prepared baking sheet. Bake at 350 degrees for 8-10 minutes or until a tester comes out clean
Remove from the oven. Allow to cool in the pan about 15 minutes. Carefully cut the cookie slab into 12 rectangles. Allow to cool completely before assembling
Assemble
Line an 8 x 13 inch cake pan with plastic wrap/ Allow the wrap to hang over the sides
Turn half of the cooled cookie rectangles upside down and place into the prepared cake pan/ Remove the ice cream from the freezer. Use fingers or spatula and spread the ice cream evenly over the upside down rectangle. Place remaining cookie rectangles on top of the ice cream.
Pull the plastic tightly around the ice cream sandwiches. Place in the freezer. Freeze at least 2 hours or until solid.
Remove from freezer. Eat immediately or store leftovers in an airtight freezer safe container. Freeze up to 1 month