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Keto Ice Cream Sandwich

These particular Ice cream sandwiches were a staple in our house growing up and I definitely continued that into adult hood as well. I am so happy to have these back in my life. Soft and creamy ice cream treat for these hot summer days.




It all started with trying to make a thinner keto brownie to use as the bottom of a domed dessert for the bakery. Well needless to say I made it a little too thin but after it was in my cooler for awhile, I realized it looked like the the sandwich part of an ice cream sandwich. I had been meaning to test some of my recipes to make an ice cream sandwich shortly after I made my no churn ice cream recipe. I commented in that video that the ice cream tasted like the inside of an ice cream sandwich. So i cut it in half and filled it with my no churn ice cream, froze it and cut it into ice cream sandwiches and it tasted delicious. It was a soft cake like outside with creamy melt in your mouth ice cream in the center, just like I remember. Of course it has been over 2 1/2 years since I've eaten one, lol. But it definitely satisfied that craving for an ice cream sandwich.


For the sandwich part I used a half batch of my brownie recipe and baked it in the biggest sheet pan I had, which is a restaurant half pan. It measures 18 inches x 13 inches, if you don't have one that big you can use one as close to that size as possible or if you have 2- smaller sheet pans that would equal about the size of the one big one. Definitely want to spray and parchment to make assembly of the sandwiches easier. I use a combo of powdered monkfruit/erythritol and allulose for my sweetener. The allulose is less sweet and makes the baked goods softer but you can swap out the allulose for more powdered monkfruit/erythritol but I would use a little less. You can also use straight powdered erythritol like swerve.


I use a dutch chocolate whey protein isolate from Isopure for my brownies. This adds more chocolatey flavor and a little sweetness but no extra carbs. If you only have unflavored I would add some cocoa powder to the unflavored then measure out the grams or scoop you need for the recipe. Can use perfect keto or quest protein powders for sure, I just had a bad experience with one protein powder before so now I don't deviate from what I know works. Different protein powders may change your carb counts though.



The sweetness level of this keto ice cream is up to you. I made it with and without the added sweetener. Without it, it wasn't quite sweet enough for me, with 15 g it was a little too sweet. I might just add a few drops of liquid stevia next time or just 1 Tbs. powdered monkfruit.


This ice cream has a caramel undertone to it because the allulose caramelizes when you simmer it for awhile. This is nice because it gives it a little bit more flavor to what would essentially be just sweetened frozen whipped cream. Which also makes this ice cream a little higher in carbs, calories and fat compared to my churned versions of keto ice cream


My no churn ice cream is heavy cream and my allulose sweetened condensed milk. I tried 3 times to make sweetened condensed milk with erythritol and I couldn't get it to come out smooth and creamy like my allulose version. So pick up some allulose and make this deliciously creamy and smooth sweetened condensed milk. This is going to be a staple in my refrigerator for sure.


Keto Sweetened Condensed Milk (Big Batch)

2 Cup Heavy Cream

3/4 Cup Allulose

4 Tbs. Salted Butter

1 tsp. Vanilla Extract

Instructions:

  1. Place heavy cream and Allulose in a heavy bottom sauce pot and turn heat to medium and whisk until all the sweetener is dissolved

  2. Once mixture starts to simmer, reduce heat to medium low and simmer for 20-30 minutes, depending on how low the heat is set, stirring frequently

  3. When the mixture has reduced to a little over 2 Cups of liquid (I test in a measuring cup first) and it has become a tan color, turn off heat, strain into heat proof vessel and add the butter and vanilla extract, stir to combine

  4. Chill for at least 1 hour in the refrigerator or overnight (stir every ten minutes if possible to distribute the butter, not crucial)

Macros for sweetened condensed milk:

1949 Calories

210 g Fat

13 g Total Fiber

0 g Fiber

13 g Total Carbs

13 g Protein


With using my big sheet pan I was able to get 10 ice cream sandwiches with pretty thin cake/brownie outsides and a decent amount of ice cream in the middle using a small batch of my no churn ice cream. I stored mine in a ziplock freezer bag. They will be fine like that for over a month. You can also wrap them individually in parchment paper to further protect them for longer and to fool your kids into believing they came from the grocery store.





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Keto Ice Cream Sandwich Recipe


Brownie Sandwich Ingredients-

1 Stick/8 Tbs. 113g Softened Salted Butter

72 g/1/2 Cup+2 Tbs. Powdered Monkfruit/Erythritol Blend (powdered sweetener of choice)

80 g/1/2 Cup Allulose (or more powdered sweetener)

2 Eggs (room temp.)

3/4 tsp. Vanilla Extract

31 g/1 Scoop Chocolat eWhey protein isolate

15 g/ 2 Tbs. Coconut Flour

24 g/1/4 Cup Cocoa Powder

3/4 tsp Xanthan Gum


Instructions:

  1. Preheat oven to 350 degrees and spray and line a big sheet tray with parchment paper

  2. Whip the butter and sweeteners together, in a stand mixer or with a hand mixer, until light and fluffy, scraping down several times, while that is whipping weigh/measure and whisk dry ingredients together

  3. Add vanilla extract and one egg at a time, scraping down several times to fully incorporate the eggs

  4. Add in dry ingredients and whip to combine, once mostly together remove from stand mixer and scrap down mixing the last of the ingredients together

  5. Spread as evenly as possible into parchment sheet pan and bake for 8-10 minutes spinning half way through to ensure it cooks evenly

  6. Once fully set through, pull and let cool completely before filling, can take off of pan and place on a cooling rack in fridge to speed up the process


No churn Ice Cream Recipe

300 g/1 1/4 Cup Heavy Cream

8-15 g Powdered sweetener (to taste)

5 drops liquid stevia (optional, to taste)

250 g/about 1 Cup Keto sweetened condensed milk ( https://youtu.be/4at_g_M0hNw )


Instructions:

  1. Make sure the sweetened condensed milk is cooled to room temperature, if made the night before make sure there are no butter chunks (can reheat a tiny bit if needed)

  2. Whip the cream with the sweeteners until soft peaks for the slowly stream in the sweetened condensed milk and whip, scraping down several times until it is at stiff peaks

  3. Once there remove from the mixer and fold the rest of the sweetened condensed milk into the cream

  4. Cut the brownie sandwich in half along the short way and flip one side over and fill with the ice cream filling, going a little further past the edges

  5. Place the top brownie sandwich on top of the ice cream an press gently to get it nice and even, smooth out the sides and try to fill them up all the way.

  6. Once it's all even place onto a smaller sheet tray that will fit in your freezer and let freezer for several hours to overnight

  7. Once solid, using a hot knife in hot water, cut the sandwiches in half the long way, then into ten equal rectangles going the other way, store in a ziplock freezer bag


Macros 1/10

330 Calories

33 g Fat

13 g Total Carbs

2 g Fiber

9 g Sugar alcohol

2 g Net Carbs

6 g Protein


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I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.

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