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Keto ice cream sandwiches

Ingredients (6 servings)

Ice cream
  • 1½ cups heavy whipping cream
  • 1 cup unsweetened almond milk
  • 5 large eggs yolks
  • ½ cup (3¾ oz.) xylitol
  • 2 tsp vanilla extract
  • ½ tsp salt
Chocolate chip cookies with pecans
  • 1 cup (4 oz.) almond flour
  • ¼ tsp baking soda
  • ¼ tsp cream of tartar or lemon juice (optional)
  • ¼ tsp salt
  • 13 cup (2½ oz.) erythritol
  • 2½ oz. unsalted butter, softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 oz. pecans, chopped
  • 1 oz. (313 tbsp) sugar-free baking chocolate chips


This recipe requires about 5 hours of cooling and freezing.

Vanilla ice cream

  1. In a heavy saucepan, heat the cream and almond milk on low heat, stirring with a wire whisk. Add the egg yolks and whip until just frothy.
  2. Continue whisking on low heat until the mixture reaches a temperature of 140°F (60°C) or until the mixture thickens and coats the back of a spoon.
  3. Add the sweetener to the cream mixture and whisk until well dissolved. Add the vanilla and salt. Remove from heat and let cool in the fridge. While the ice cream mixture cools, make the cookie dough.
  4. Remove the ice cream mixture from the fridge and pour it into your ice-cream maker. Follow the manufacturer’s directions. If you don’t have an ice-cream maker, put it the freezer in a freezer-safe container and stir regularly until frozen.

Chocolate chip cookies with pecans

  1. In a small bowl, whisk together the almond flour, baking soda, cream of tartar, and salt. Set aside.
  2. Add the granulated sweetener and melted butter to a large bowl. Using an electric mixer, combine on low speed. Mix in the egg and vanilla until combined. Add the dry ingredients and mix together on medium speed. Stir in the chocolate chips and pecans.
  3. Place the cookie dough in the center of a 12″x9″ (30 x 23 cm) sheet of plastic wrap or parchment paper. Shape the dough into a log about 1 ½”-2″ in diameter (3.8-5 cm) and 10″ (25 cm) long. Wrap the plastic wrap around the dough and refrigerate for at least 3 hours or overnight.
  4. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  5. Cut the dough into 12 equal slices and place on the baking sheet, about ½” (1 cm) apart. Gently press down on each slice to flatten slightly. Bake for 8-10 minutes on the middle rack until the edges are golden and the cookies have spread slightly.
  6. Set aside to cool on the baking sheet for at least 15 minutes, or until completely cool to touch. As the cookies cool, they will firm up and can then be ready to be enjoyed!

Final step

  1. Turn half of the cookies upside down. Evenly distribute the ice cream on the cookies. Top the ice cream with a cookie and press down gently. Put them in an airtight container and freeze for 2 hours or until solid and serve.


Xylitol or allulose gives the ice cream a creamier consistency. Erythritol makes the ice cream very hard; however, if you use erythritol, simply wait 5-7 minutes to serve the ice cream after removing it from the freezer. Remember, however, that xylitol is poisonous to dogs. Don’t let them lick or taste any of the ice cream mixture.

If you are using pasteurized eggs, the ice cream mixture does not need to be heated and can instead be combined all together in a blender.