Keto Ice Cream Sandwiches

How to Make Ice Cream Sandwiches

All you need are chocolate cookies and a pint of ice cream. The cookies bake in under 10 minutes, and once they cool, you sandwich a slab of ice cream between them. Done.

I partnered with Keto Pint for this recipe, but you can absolutely make your own ice cream. Any low carb ice cream from the store works too – Keto Pint is creamy, has no added sugars, and clocks in around 3 grams net carbs per serving.

This recipe only makes two – perfect for portion control. No giant batch, no worrying about overindulging or tossing leftovers. But if you’re feeding a crowd, double or triple the recipe and stash the extras in the freezer.

Choosing Your Ice Cream

We used Keto Pint for this recipe – their ice cream has no added sugar, is gluten-free, and uses rBST-free milk. They have flavors like black raspberry, butter pecan, cake batter, cherry chip, coffee, and triple chocolate brownie. Pick whatever sounds good to you.

If you want to go homemade, I have ice cream recipes for vanilla, chocolate, strawberry, and mocha that all work here.

Mold Ice Cream

Getting the ice cream into the right shape is the key step. Soften it in the fridge for a couple hours or hit it with the microwave’s defrost setting. You want semi-soft serve consistency – not liquid. That way it refreezes faster. Scoop or pour it into a small parchment-lined baking dish so it’s about ½ to 1 inch thick, then pop it back in the freezer. Once solid, cut it to fit your cookies.

The Cookies

The tricky part with keto ice cream sandwich cookies is getting them flat and sturdy, not cakey. No eggs, no leavening agents – that keeps them from puffing up. Pricking the dough with a fork before baking helps too. I use a mix of almond flour and coconut flour with a little cocoa powder for that classic chocolate cookie taste. Want vanilla instead? Just skip the cocoa.

Cookie Shape

I use a square cookie cutter to cut both the dough and the ice cream so everything matches up perfectly. A knife or pizza cutter works fine too. And honestly, circles or any shape you want – there are no rules here.

Storage

Wrap each sandwich in parchment or wax paper, toss them in a freezer-safe bag, and they’re good to go whenever you want one.