Keto Cookie Dough Ice Cream Sandwiches
Chocolate Chip Cookie Dough Ice Cream Sandwiches. Seven amazing words. With an easy eggless cookie dough and homemade or store bought ice cream you can have a batch of these in the freezer waiting for your cookie dough cravings. This easy sugar free ice cream sandwiches recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
When I saw a pin floating around for these a few weeks ago I knew I had to make a low carb, gluten, and sugar free version. I’ve been craving ice cream sandwiches but haven’t been motivated enough to bake cookies to use for the cookie part. This is a no-bake recipe and combines two of my absolute favorite things: cookie dough and ice cream.
This sugar free ice cream sandwiches recipe took a couple tries to get it right. I loved my first ice cream attempt but the cookie dough was too coconutty. When I tried again I got the cookie dough perfect but was out of almond milk so my ice cream wasn’t the same. So what you are getting is the best of both recipes.
These are inspired by this recipe at Mel’s Kitchen Cafe. Make sure to go take a peek at her step by step photos before continuing. They will really help you follow my recipe.
How to make Chocolate Chip Cookie Dough Ice Cream Sandwiches
- Make eggless cookie dough.
- Spread it in the pan.
- Make or buy low carb ice cream.
- Layer the components.
- Freeze.
- Cut.
- Eat.
How to Make Vanilla Ice Cream?
My ice cream recipes are very simple. I don’t bother with complicated steps like tempering the base. I just toss my raw yolks right into the batter. Yes, you read that right. I use raw egg yolks in my ice cream recipes. The addition of egg yolks makes the ice cream creamier and eggs are a naturally low carb ingredient. You can purchase pasteurized eggs if you are concerned about using raw yolks. Or you can just heat the ice cream base and then cool it.
I just add all the ingredients to my blender, give them a whirl, and pour into the ice cream machine. Soft serve ice cream in 20 minutes. If you want it firmer you then have to chill it for a few more hours.
What do I do if I don’t have an ice cream machine?
For a no-churn ice cream (no ice cream maker required) try my Salted Caramel Ice Cream. I bet it would be delicious in these sugar free ice cream sandwiches! Or you can soften your favorite store-bought low carb ice cream and use that instead.
Eggless Cookie Dough Ingredients:
- butter
- cream cheese
- almond flour
- sweetener
- molasses
- vanilla
- chocolate chips
Vanilla Ice Cream Ingredients:
- heavy cream
- half and half
- almond milk
- egg yolks **
- sweetener
- vanilla
- glycerin ***
** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
*** Normally, I make glycerin optional but without it in this recipe, you will get icy ice cream sandwiches.
Tips for making Keto Cookie Dough Ice Cream Sandwiches
You absolutely need to be patient when you make these. If you take them out of the freezer too soon and try to cut them the ice cream will just ooze out. Trust me on this. It was a messy morning in the Joy Filled Eats kitchen today. There was a little too much finger licking going on from melting ice cream. It’s a good thing these are just for my family and not for the public because I definitely violated a few health codes.
Can I make a Smaller Batch of Cookie Dough Ice Cream Sandwiches?
Absolutely! The recipe for these sugar free ice cream sandwiches can be halved and frozen in a loaf pan.
More Eggless Cookie Dough Recipes:
Frozen Cookie Dough Bites Recipe
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Keto Cookie Dough Ice Cream Sandwiches
Ingredients
Cookie Dough Ingredients:
- 4 tbsp butter
- 4 tbsp cream cheese
- 2 cups almond flour
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tsp molasses ***
- 1 tsp vanilla
- 1 cup 85% dark chocolate (chopped) or sugar free chocolate chips
Ice Cream Ingredients:
- 2 cups heavy cream
- 1 cup half and half
- 1 cup almond milk
- 3 egg yolks
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tbsp vanilla
- 1 tbsp glycerin
- 1 cup sugar free chocolate chips optional
Instructions
- Line a 8x8 square baking pan with parchment paper or foil.
- Beat butter, cream cheese, and sweetener with an electric mixer. Add in the almond flour, sweetener, vanilla, and molasses. Mix well. Stir in the chocolate chips. Put half the cookie dough in the bottom of the pan and spread gently. Cover with another layer of parchment or foil. Spread the rest of the dough onto the second layer. (The pictures here help with this). Put this in the freezer.
- Meanwhile, make the ice cream. Combine all the ice cream ingredients in a blender. Blend until smooth. Pour into an ice cream machine and churn according to the manufacturer's instructions. Add the additional chocolate chips during the last minute if desired. When the ice cream has gotten firm remove the cookie dough from the freezer and take out the top layer. Pour 3/4 of the ice cream on top of the bottom layer of cookie dough. Save the rest in another container.
- It is best to not top it with the top cookie dough yet. You need it to firm up a little more. So put this and the top layer of dough in the freezer separately. After an hour or two remove them from the freezer and top the ice cream with the top layer of cookie dough.
- Freeze for an additional 3-4 hours. This is when it's nice that there was a bit of ice cream left over. It's so hard to be that patient. Eat a little of the extra while you wait.
- Remove from the freezer and cut into squares with a sharp knife. Wrap individually with plastic wrap to store.
Notes
Nutrition
Published on June 28, 2016. Revised and Republished April 24, 2019.
Hey, what do mean by glycerin? I clicked on the link and it took to a glycerin for skincare.
The Now Foods glycerin is food grade and I use this one myself. “The vegetable glycerine contained in this product is considered food grade.” https://www.nowfoods.ca/beauty-health/vegetable-glycerine-ca
ANY food-grade glycerin is fine. Some pharmacies even sell it.
Can. I use canned coconut milk in place of half and half?
Yes, that should be fine.
When first reading this, I did not realize that you needed an ice cream maker. I was reading and read that you can mix it every 30 minutes for 3 hours to avoid icyness. Do you think this might work for me since I don’t have one?
You can sub in a no churn ice cream. I’m not sure that method would work with this recipe.
If I’m using Swerve instead of the sweetener you use… do I use the same amount? Would I use granulated Swereve or confectioners?
Hi Leah, Swerve is not as sweet as my sweetener so you will need up to twice the amount. You can just taste the dough as you add it until it’s yuppie desired sweetness. I would use the powdered swerve in the cookie dough. You can use either in the ice cream.
I can’t wait to try these! I’m drooling as I write this…. 🙂 Instead of making ice cream sandwiches, have you ever tried adding the cookie dough into the ice cream?
Nope but I’m sure it would work! You could probably half the amount of cookie dough to mimic the amount in store bought ice cream.
Thank you so much for this recipe! You’re my hero! I’ve made the unhealthy version of these many times and my kids just go crazy over them! My son recently asked if I’d make them and now that I’ve switched to a keto lifestyle, I was hesitant to make them non-keto, but then I stumbled across your recipe for them! YAY!!!! Now I can enjoy one too! Thinking I will leave the molasses out since that’s not keto-friendly…hopefully that doesn’t make a big difference in the taste?
I made these with only 1/2 c of chips, and used a stevia-sweetened coconut milk ice cream that I had in the freezer, since I don’t have an ice cream maker. But they’re delicious! Even my husband, who hates most of the keto-friendly sweets I make, likes these. SO GOOD.
These look amazing!
Would the cookie dough bake into cookies?
No, sorry. If you wanted to try anyway you could add a couple eggs and 1 tsp of baking powder. But I’m not sure how they’d turn out.
I cannot wait to try this!!!! One quick question. You put 2 1/2 cups of almond flour in the main post, but then only 2 cups down in the printable version. Which is it? TIA!
Either would work since it’s the same ratio. I made them twice and used each one. I need to edit it but I’m going to make it 2 cups almond flour since that can get expensive.
Thank you!!