KETO CHOCOLATE CHIP ICE CREAM SANDWICH

KETO CHOCOLATE CHIP ICE CREAM SANDWICH. 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.

KETO CHOCOLATE CHIP ICE CREAM SANDWICH

Delicious low carb chocolate chip cookie ice cream sandwich!

Prep Time: 5 

Cook Time: 15 

Total Time: 20 minutes 

Yield: 12 cookies

INGREDIENTS

FOR THE COOKIES:

• 2 cups Almond flour
• 1/4 cup Coconut Flour
• 2 tsp salt
• 1/2 tsp baking soda
• 2 sticks of butter at room temperature 
• 1/2 cup Lakanto Monk Fruit (get 20% with code eatbefitexplore)
• 1/2 cup Sukrin Brown Sugar Alternative
• 2 Eggs
• 1/2 cup Lily’s Baking Chips

FOR THE SANDWICH-

• 2–3 pints of your favorite Keto Ice cream such as Rebel, Halo Top, Keto Pint, etc. 
• Chocolate chips 
• Pistachios 
• Ring Cutter
• Serrated Knife 

INSTRUCTIONS

1. In a medium bowl, whisk together flour, baking soda, and salt. 
2. Cream eggs and sugar together in a stand mixer and slowly add in the eggs, one at a time. Add vanilla. 
3. Add to dry ingredients and mix until dough forms. Fold in the chocolate chips.
4. Scoop 3-inch size cookies on a parchment paper lined baking sheet and chill cookies for at least 2 hours. Overnight is best. 
5. Preheat oven to 375°. Bake the cookies for 13 minutes or until they start becoming golden brown on the top.
6. Let the cookies cool completely.
7. To make the sandwiches:
8. Using a serrated knife, cut 1-inch disks of ice cream through the pint. Use a ring cutter to form a perfect round that fits in the middle of the cookie. Place in the center of the cookie and press down with another cookie.
9. Garnish the sides with chocolate chips and pistachios. Return to the freezer to set 1-2 hours. 

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