cookies, custard, frozen treats, ice cream, Keto, ketogenic, nutrition, recipe, recipes, sandwich

I scream, You scream…

We all scream for ice cream…sandwiches! This recipe takes a bit more time than a lot of recipes. But, I think you will find it worth it.

An ice cream sandwich for me has been a rare treat for years. As I have shared before, dairy is not always my friend. But, every once in a while it is a little bit of heaven for me to indulge in a favorite childhood treat.

There are a lot of variations you could make to this recipe. For example for the cookie, you could take out the flax seeds and coconut oil and replace them with an unsweetened nut or sunflower seed butter, or add cocoa powder to the cookie, for a chocolate cookie. For the ice cream, take out the chocolate and add a tsp or two of real vanilla, or other flavoring. So this recipe is really just a base recipe, though I chose to make the ice cream chocolate (because, well chocolate).

I was also surprised at how well these keep in the freezer, although depending on how cold your freezer is, you may want to take them out 5-10 mins before you are ready to eat them, just so the cookie softens a bit.

Remember you can click on the recipe name to go to a printer friendly version.

 

Cookie:

2 Tbsp Coconut flour
2 Tbsp keto friendly sweetener
1/2 cup flax seed-toasted and finely ground
3 Tbsp coconut oil
2 Tbsp butter-softened
1 egg
1/2 tsp vanilla
Ice Cream:
3 eggs-beaten
2 Tbsp keto chocolate syrup (or 76% dark chocolate or higher-melted)
2 Tbsp keto friendly sweetener
1/8 tsp salt
1 cup heavy cream

How to:

Cookies:

Preheat oven to 350° F. Oil an Ice cream sandwich pan; muffin top pan; or you can use a cookie sheet with a silicone mat or parchment paper.

In a medium skillet on medium high heat add flax seeds and toast lightly (3-5 mins). Then grind using food processor or blender, until seeds are a fine meal.

 

Add coconut oil and blend thoroughly.

You can complete the cookie dough in the food processor, or transfer flax mixture to mixer bowl, add all other cookie dough ingredients and blend well, until dough forms.

Using a cookie scoop add 12 mounds of dough to pan, or cookie sheet.

 

Using a spatula spread cookie dough to fill the mold, or into evenly sized rounds about 1/4″ thick.

 

Bake for 10-12 mins, or until edges of cookies begin to brown. Let cookies cool completely before removing from pan or adding ice cream.

 

Ice Cream (chocolate):

In a saucepan beat eggs, sweetener, salt, and chocolate (if you using melted chocolate, let it cool slightly before adding, you don’t want to cook your eggs). Add heavy cream and mix.

 

Over medium low heat, stirring constantly heat your ice cream base until it begins to thicken (about 160° F. takes about 10-15 mins).

 

Remove from heat and allow to cool to room temperature.

Add to your ice cream maker according to directions.

 

Once ice cream is finished spoon even amounts onto 6 of the cookies and then top with the other cookies to complete your sandwich.

 

You will want to work quickly (especially here in Florida), so that your ice cream doesn’t melt too much.

 

Place sandwiches into the freezer for about 1 hour prior to servings. Store  extras in ziplocks in the freezer, they keep pretty well.

Here is a link to the chocolate syrup I used:

 
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