Simple Keto Ice Cream Sandwiches

Simple Keto Ice Cream Sandwiches

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
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 12 sandwiches


Dairy Free Keto Blender Vanilla Ice cream

  • 10 oz canned full fat coconut milk or heavy whipping cream
  • 2/3 cup coconut cream
  • 1/4 cup powdered monkfruit/allulose blend or powdered sweetener of choice other powdered sweeteners may cause ice cream to freeze solid
  • 1 TBS alcohol based vanilla extract the alcohol helps the ice cream not freeze like a brick
  • 1 1/2 tsp xanthan gum you must have this to obtain ice cream texture

Outer Cookie

  • 3/4 cup coconut flour
  • 1 cup monkfruit sweetener or granulated sweetener of choice
  • 2 tsp baking powder
  • 2 YBS cocoa powder
  • 3 large eggs, room temperature
  • 3/4 cup oil of choice
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp xanthan gum
  • 1/4 cup water, room temperature


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


  • 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


  • 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

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