Keto Pint Ice Cream Sandwiches
We all know and love that classic combo of warm freshly baked cookies dipped in cold milk while watching cartoons at grandmas house. Well, now you're in our house and we would like to present you with an upgraded version!
We created these delicious ice cream sandwiches with our Peanut Butter Cup pint because we wanted something a little more rich, but you can make this recipe with any pint flavor you like!
Where to Begin
Start by preheating your oven to 350 F and line a baking sheet with parchment paper or spray with cooking oil of choice.
Now in a bowl mix together melted butter, monkfruit sweetener, vanilla extra and an egg. Beat thoroughly with a hand mixer for about 20 seconds.
Then add in the almond flour, baking powder, xanthan gum and a pinch of salt. Mix until well incorporated and texture turns doughy. Pour in the sugar-free chocolate chips and fold in nicely with a spatula.
Use your hand to form cookie dough into 2-3 inch sized balls. You should be able to make about 9-12 balls with the entire cookie dough. Place on the baking tray a few inches apart from each other.
Then bake for 10 mins!
Once your cookies are done place them on a cooling rack. While your cookies are cooling you will take your pint out of the freezer. We are going to share with you the amazing but also slightly scary way to make perfect ice cream sandwiches that don't crumble apart when you put the ice cream on. No more ice cream scoopers!!
The secret -
Lay your pint down on its side (remove lid + safety seal) and slowly begin to cut your pint into slices. Don't panic.. It works we promise! We recommend not too skinny of slices but also not too thick. You want a perfect little puck when you are done. Each pint should roughly make about 5-6 sandwiches.
Once you have all of your keto pint pucks cut out you are now ready to place them on your cookies! Sandwich them together and place in the freezer for 20-30mins to let them settle.
Eat & Enjoy!!!