it's time for another portion controlled keto dessert and since the hot weather is in full
effect and everybody's screaming for ice cream i thought i would show you how to make a keto
ice cream sandwich but here's the kicker we're not gonna make up a huge batch we're just gonna
make up two so this is portion controlled so you could have one now and one later or one to
share if you wanted so let's make this keto single serve ice cream sandwich recipe
the inspiration for this keto ice cream sandwich recipe came from keto pint if you guys haven't
heard of them they are a keto ice cream company and they happen to be today's sponsor for this
video their ice creams don't contain any added sugars they are only around like three net carbs
per serving they come in a wide range of flavors from triple chocolate brownie to cake batter
there's black raspberry those are the flavors that i use for this recipe but they have a whole
slew of other ones too and they're a company that's based here in the pacific northwest
so i already felt this kindred connection with them plus it's fabulous for me because they're
pretty much everywhere in my local grocery stores and you can check out if they're in your local
grocery store by heading over to their website i'll have it listed down below for you guys
check out their store locator to see where you can find them but you could also purchase them
online as well i'm going to be using their ice cream today as the ice cream part of our
keto ice cream sandwiches it just makes it a lot easier to purchase a store-bought ice
cream but you can certainly make your own in fact i have a lovely recipe for the best
ice cream ever click up here to watch it i also have a bunch of different flavors on my website
that i'll have listed down below for you guys now this recipe is really easy to make and you
can make the cookie part in under 15 minutes the longest part is actually prepping our ice
cream because there's something special that we have to do to it you just can't scoop it
out and plop it on we have to lay down our ice cream flat to get that sandwich-like effect
so that's going to be the longest part but really that only takes me around like half hour
now the first thing that you have to do to prep your ice cream is to soften it so you have two
options you could put this in the refrigerator so that it softens for a few hours because you want
it really scoopable because we want it to be able just to lay down flat in a baking tray or you can
microwave it too so just put it in your microwave i usually do it on the defrost setting for just
like 30 seconds or so just to get it nice and soft so that we can spread it out into a baking tray
once it's nice and soft it easily comes out and we're going to put it into i'm just actually going
to be using a glass meal prep container that i've lined with parchment paper and you want
to scoop it out into there spread it out with a spatula and you want to layer it so that it's as
thick as you want for your ice cream sandwiches so mine i did around like an inch layer of ice cream
you can do smaller you can do larger whichever one you prefer
once your ice cream is in your container we're going to put this in the freezer to harden
it takes around like half hour to an hour two hours depending on how soft your ice
cream got if it's completely liquid it's probably gonna take a little bit longer
but if you just defrost it in the microwave or got a little soft in the refrigerator
then it won't take very long at all so while our ice cream is refreezing into its new shape
we're gonna move on to our keto cookies for our keto ice cream sandwiches now remember this is a
portion control recipe and we're just making two ice cream sandwiches so everything is going to
be made in a small bowl and we're going to mix it together with just a fork you want to start
by adding a half of a cup of almond flour to a small bowl along with four teaspoons of coconut
flour two tablespoons of a monk fruit blend sweetener or just use a sweetener of your choice
four teaspoons of unsweetened cocoa powder two egg yolks now we're using the yolks only and not the
whites because we don't want these cookies to rise up they need to stay flat like an actual sandwich
cookie so we don't want to add the whites which will help them puff up if we did that the yolk
is there because we still kind of want it to be chewy but not and not rock hard you'll also need
two tablespoons of softened unsalted butter one teaspoon of vanilla and a pinch of salt
we're gonna mix this together with a fork until all the dough is combined and it's evenly mixed
and then i'm gonna take my dough and stick it in between two sheets of parchment paper
and we're gonna roll this out until it's around like an eighth of an inch thick you want it really
thin to help us roll out our dough onto the parchment paper i just always like to slide
underneath like a paper towel wet paper towel that keeps everything from sliding across so
you can roll it out perfectly i also kind of like to keep my dough into a square shape so
that's why i've kind of molded it into a square shape at first before i started rolling because
you want to be able to punch out your cookies and without having to roll out more dough and
trying to get the perfect shape so try and roll your dough out into a square rather than a circle
once your dough is rolled out now it's time to punch out your cookies now i'm using a square
cookie cutter with scalloped edges you can use any shape you wanted you could use a circle you
could actually just cut these out with a knife or a pizza cutter and cut out your own shapes i
just wanted to make sure they were going to be uniform so that's why i'm using a cookie cutter
you're going to place your cookies onto a parchment lined baking tray and we're going
to prick the tops of these cookies with a fork just to allow for some ventilation so our cookies
don't puff up and then we're going to bake this in a 325 degree oven for around six to ten minutes
mine took around eight minutes to cook it just kind of depends on your oven and how hot it gets
you'll know your cookies are done when you just kind of touch them and they feel solid then you'll
take them out these cookies are super delicate when they're hot so you cannot handle them at all
you really need to let them cool completely on the baking tray before you gently lift them up as the
longer they sit out the more they're gonna stiffen up and harden um not be like rock solid hard but
just the perfect chewy sandwich cookie now it's time to assemble our keto ice cream sandwiches
our ice cream has re-hardened in the freezer and i'm going to punch them out into the same shape
using the same cookie cutter place your ice cream that you've punched out on a bottom layer
cookie and top it with the top layer and your ice cream sandwich is done and ready to enjoy
you could easily make up a bunch of these just by doubling the recipe or tripling the recipe
and store these in your freezer just maybe wrap them with some parchment paper or put them in
a freezer safe bag or container and then you can have keto ice cream sandwiches whenever you want
i'll have the full recipe plus where you can get the macro information down below
in the description box for you guys thanks again to keto pint for sponsoring this video
so you