- 1 cup Whey protein powder or whey protein isolate
- 1/4 cup coconut flour
- 3/4 cup keto friendly sweetener (I used Allulose)
- 4 eggs-separated
- 1/2 tsp cream of tartar
- 1 Tbsp gelatin
- 1 tsp vanilla
- 1 tsp baking powder
- 1/4 cup cocoa powder
- 2 eggs
- 2 egg yolks
- 2 cups heavy cream may substitute coconut cream
- 1/4 cup refined coconut oil may use butter but, if you use salted butter delete the salt
- 1/8 tsp salt
- 1/4 cup keto friendly sweetener
- 2 tsp vanilla
- 2 Tbsp gelatin
Preheat oven to 300° F. line a cookie sheet with parchment paper.
Separate egg whites and yolks. Add whites to mixer bowl, with cream of tartar and beat until stiff peaks form add cookie sweetener and beat in.
Add vanilla into the bowl with the egg yolks and mix well
Gently fold egg yolk mixture into the egg whites, then sift in the dry ingredients. The batter will be thick and a bit sticky
Spread the chocolate cookie dough until you completely cover the parchment covered cookie sheet, gently score into 12 equal portions.
Bake 15-20 mins or until cookie is completely baked through. Remove from oven and set aside to cool completely.
While cookie are cooling. In a heavy sauce pan add all your ice cream ingredients, except the gelatin and mix well (you may have lumps of coconut oil, that's fine)
Cook your ice cream base over medium-low heat, stirring constantly, until temperature reaches about 180° F.
Gradually add gelatin a little at a time and stir into ice cream base until completely dissolved.
Remove ice cream base from heat and allow to cool to below 80° F. before adding to your ice cream machine (you can pop it into the refrigerator or freezer for a few minutes to speed this up)
Add ice cream base to your ice cream machine and follow directions for you machine, mine takes about 20 mins of churning to turn into a nice firm ice cream.
Add about one full scoop of ice cream to 6 of the chocolate cookie halves
Add top cookie and press slightly and use a spatula to smooth ice cream so it is evenly dispersed between the cookie halves.
Once you have filled the sandwiches cut each sandwich in half (the larger portions were too much for anyone to eat in one sitting, so we cut them in half). Serve immediately or place in the freezer until sandwiches are desired firmness
Macros per ice cream sandwich based on cutting them down into 12 portions.
Total fat 10.6 g
Net carbs 2.5 g
Protein 10.4 g