Keto Chocolate Chip Peanut Butter Cookie Ice Cream Sandwich
EASY keto chocolate chip peanut butter cookie ice cream sandwiches.
Make 3 ingredient peanut butter cookies and toss in keto friendly chocolate chips to make 4 ingredient peanut butter cookies.
Then make homemade low carb vanilla ice cream.
Combine the 2 for the BEST low carb chocolate chip peanut butter cookie ice cream sandwich.
Make homemade from scratch keto cookies and then sandwich them in between no churn low carb ice cream.
Serve as keto desserts, keto snacks or sweet treats.
Get ready to mix up the BEST low carb keto chocolate chip peanut butter cookie ice cream sandwich.
Check out these other
Keto 3 Ingredient Peanut Butter Recipes
Keto 3 Ingredient Peanut Butter Muffins
Keto 3 Ingredient Peanut Butter Bars
Keto 3 Ingredient Peanut Butter Cookies
Keto 3 Ingredient Peanut Butter Cookie Fries
How To Make Keto Chocolate Peanut Butter Cookie Ice Cream Sandwich
Place the heavy whipping cream
confectioners sugar substitute
vanilla and salt into a mixing bowl, and blend on high until soft peaks have formed.
Stir the xanthan gum into the whipped cream mixture until it is blended well.
Layer the ice cream mixture into a loaf pan, and freezer for 4-6 hours or overnight.
When almost ready to make your ice cream sandwiches, preheat the oven to 350 degrees.
Combine the peanut butter, sugar substitute and egg for the cookies, and blend until a crumbly dough has formed.
Fold the baking chips into the peanut butter dough, and form it into 14 even sized balls.
Press the balls of dough down flat in your palms to form round cookie shapes, and place them onto a parchment lined baking sheet.
Bake for 10-12 minutes until cooked through.
Let the cookies cool completely
and then use a cookie scoop to place a scoop of the ice cream on the top of one cookie.
Place another cookie on top of the ice cream to form a sandwich, and serve.
Serve
Enjoy
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Keto Peanut Butter Chocolate Chip Ice Cream Sandwiches
Ingredients
For the cookies:
- 1 cup All natural low carb peanut butter
- 1 Egg
- ¼ cup Swerve confectioners sugar substitute
- ⅓ cup Lily’s baking chips
For the ice cream:
- 2 cup Heavy whipping cream
- ½ cup Swerve confectioners sugar substitute
- 2 teaspoon Vanilla extract
- pinch salt
- ½ teaspoon Xanthan gum
Instructions
- Place the heavy whipping cream, confectioners sugar substitute, vanilla and salt into a mixing bowl, and blend on high until soft peaks have formed.
- Stir the xanthan gum into the whipped cream mixture until it is blended well.
- Layer the ice cream mixture into a loaf pan, and freezer for 4-6 hours or overnight.
- When almost ready to make your ice cream sandwiches, preheat the oven to 350 degrees.
- Combine the peanut butter, sugar substitute and egg for the cookies, and blend until a crumbly dough has formed.
- Fold the baking chips into the peanut butter dough, and form it into 14 even sized balls.
- Press the balls of dough down flat in your palms to form round cookie shapes, and place them onto a parchment lined baking sheet.
- Bake for 10-12 minutes until cooked through.
- Let the cookies cool completely, and then use a cookie scoop to place a scoop of the ice cream on the top of one cookie.
- Place another cookie on top of the ice cream to form a sandwich, and serve.
Nutrition
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