Gluten-Free Ice Cream Sandwiches

gluten free keto ice cream sandwiches delish
Emily Hlavac Green

No offense to the Chipwich, but nothing compares to a classic ice cream sandwich—the kind with soft rectangular chocolate cookies on both ends. This recipe is gluten-free, keto-friendly, and just as delicious as the iconic store-bought treats you grew up with.

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Cal/Serv: 97
Yields: 12 servings
Prep Time: 0 hours 30 mins
Total Time: 0 hours 30 mins

Cooking spray

3/4 c.

unsweetened cocoa powder

2/3 c.

almond flour

2/3 c.

Swerve confectioners

1 tsp.

baking soda

3/4 tsp.

kosher salt

1/2 c.

(1 stick) butter, melted


large eggs

3 c.

keto-friendly ice cream

  1. Preheat oven to 350°. Line a large baking sheet with parchment paper and grease with cooking spray. In a large bowl, whisk together cocoa powder, almond flour, sweetener, baking soda, and salt. Add melted butter and eggs and whisk until just combined. Using an offset spatula, spread batter into an even layer on prepared baking sheet.
  2. Bake until barely set and a toothpick inserted in middle comes out clean, about 7 minutes. Let cool completely. 
  3. Line another large baking sheet with parchment paper, then flip cooled cookie onto it. Cut in half widthwise. 
  4. Let ice cream sit until softened slightly, then spread over one half using an offset spatula. To help spread ice cream, run your offset under hot water and wipe off with a paper towel. Use parchment to help flip the other half on top and press to make sure it is sandwiched well. Freeze until completely solid, at least 4 hours. 
  5. Cut into 24 squares that are 2x2-inch each and keep in freezer until ready to serve.

Nutrition (per serving): 97 calories, 2 g protein, 9 g carbohydrates, 2 g fiber, 0.21 g sugar, 10 g fat, 5 g saturated fat, 133 mg sodium, 6 g sugar alcohol

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