Keto Ice Cream Sandwiches

Keto Ice Cream Sandwiches

Making Keto Ice Cream Sandwiches has made the classic ice cream sandwich an even greater pleasure on a hot summer day. In this manner, you can rapidly prepare a dessert with set serving sizes.

AuthorHolly CookCategory

Making Keto Ice Cream Sandwiches has made the classic ice cream sandwich an even greater pleasure on a hot summer day. In this manner, you can rapidly prepare a dessert with set serving sizes.

Keto Ice Cream Sandwiches
Yields2 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 A half-cup of almond flour
 ¼ cup coconut flour
  tablespoons of the monk fruit sweetener
 100% unsweetened cocoa powder, TWO tbsp.
 Egg yolks, two
 2 tablespoons softened unsalted butter
 Salt and half a teaspoon of vanilla extract
 Half a cup of keto ice cream
1

Keto ice cream should be softened in the fridge for two to three hours. can also microwave the defrost process. Pour into a tiny baking dish with parchment paper once soft or liquid. Use a container that will guarantee ice cream that is between 1/2 and 1 inch thick. Refreeze next.

2

Put salt, coconut flour, sweetener, vanilla, egg yolk, butter, cocoa powder, and almond flour to a small bowl. With a fork, combine the ingredients until a dough forms and is equally distributed.

3

Roll out the cookie dough.

4

Cut out the cookies.
Put the dough ball between two parchment paper sheets. Roll out to a thickness of 1/8 inch using a rolling pin. Using a knife, cookie cutter, or pizza cutter, cut into square or rectangular shapes.

5

Put the cookie on a baking sheet with parchment paper. Prick the dough. At 325 degrees, bake for EIGHT–TEN minutes. Allow to fully cool before handling.

6

Refreeze the ice cream, then cut it into shapes that fit the cookies. Between the cookies, smear the ice cream. Store in a freezer-proof bag.

Ingredients

 A half-cup of almond flour
 ¼ cup coconut flour
  tablespoons of the monk fruit sweetener
 100% unsweetened cocoa powder, TWO tbsp.
 Egg yolks, two
 2 tablespoons softened unsalted butter
 Salt and half a teaspoon of vanilla extract
 Half a cup of keto ice cream

Directions

1

Keto ice cream should be softened in the fridge for two to three hours. can also microwave the defrost process. Pour into a tiny baking dish with parchment paper once soft or liquid. Use a container that will guarantee ice cream that is between 1/2 and 1 inch thick. Refreeze next.

2

Put salt, coconut flour, sweetener, vanilla, egg yolk, butter, cocoa powder, and almond flour to a small bowl. With a fork, combine the ingredients until a dough forms and is equally distributed.

3

Roll out the cookie dough.

4

Cut out the cookies.
Put the dough ball between two parchment paper sheets. Roll out to a thickness of 1/8 inch using a rolling pin. Using a knife, cookie cutter, or pizza cutter, cut into square or rectangular shapes.

5

Put the cookie on a baking sheet with parchment paper. Prick the dough. At 325 degrees, bake for EIGHT–TEN minutes. Allow to fully cool before handling.

6

Refreeze the ice cream, then cut it into shapes that fit the cookies. Between the cookies, smear the ice cream. Store in a freezer-proof bag.

Keto Ice Cream Sandwiches

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