Ice Cream Sandwich
The Ice Cream Sandwiches are a perfect recipe for summer. They’re low-carb and full of creamy goodness. This recipe combines almond flour, coconut flour, monkfruit blend sweetener, unsweetened cocoa powder, egg yolks, unsalted butter, vanilla extract, salt, and ice cream to create a delicious treat.
Ingredients:
- ice cream: 1/2 cup
- Salt: 1 pinch
- Vanilla extract: 1/2 tsp
- Unsalted butter (softened and melted): 2 tbsp
- Egg yolks: 2
- Unsweetened cocoa powder: 2 tsp
- Monkfruit blend sweetener: 2 tbsp
- Coconut flour: 4 tsp
- Almond flour: 1/2 cup
Instructions:
- Place the ice cream in the refrigerator for 3 to 4 hours to soften it, or melt it in the microwave.
- Line a baking tray or sheet with parchment paper.
- In a small mixing bowl, combine the coconut flour, almond flour, sweetener, egg yolks, cocoa powder, butter, and vanilla extract. Sprinkle with salt and mix well.
- Place the dough on a parchment paper sheet and roll it into a circle.
- Once the dough is thickened, cut it into square shapes with a pizza cutter or sharp knife.
- Transfer the cookies to the parchment paper-lined baking tray and bake for 10 minutes. Let them cool.
- Serve the cookies with the softened ice cream.
Nutritional Facts:
- Yield: 3 servings
- Serving size: 2 ice cream sandwiches
- Calories: 421 kcal
- Total fat: 37.8 g
- Protein: 11.2 g
- Net carbs: 5.5 g
- Total carbohydrates: 16.4 g