Keto Ice Cream Sandwiches
Published August 8, 2021 • Updated March 12, 2026
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I make these keto ice cream sandwiches with sugar-free chocolate cookies that come together in under 10 minutes. The recipe only makes two, so there's no giant batch tempting you from the freezer.
I came up with this recipe because I wanted a frozen treat I could pull from the freezer any night of the week without having made a huge batch over the weekend. This recipe makes exactly two. No leftovers calling your name at midnight, no extras going to waste.
The cookies are what make this work. I tested multiple versions before I landed on this formula. My first attempt used a whole egg, and the cookies puffed up into little cakes. They looked fine on their own, but they crumbled apart the second I pressed the frozen filling between them. Dropping the egg entirely and skipping all leavening is what keeps them flat, dense, and sturdy enough to hold up after a night in the freezer. If you like baking with almond flour, my 3-ingredient almond flour cookies use a similar base.
The fork-prick step before baking is not optional. I skipped it once and got air pockets that cracked when I assembled everything. Pricking the dough lets steam escape so you get an even, flat surface. Mine are done closer to 8 minutes than 10 at 325 degrees, so start checking early.
For the frozen layer, I used Keto Pint when I developed this, but any keto-friendly brand works. Rebel, Mammoth Creameries, Enlightened, whatever you can find. The trick is softening it in the fridge for 2-3 hours (not the microwave) and pressing it into a parchment-lined dish so it freezes flat. One of my readers, Roberto, started lining his dish with plastic wrap instead, and the block pops right out with perfectly clean edges. That method is better than fighting with the original carton.
Another reader, Jessica, taught me a step I now do every time: after cutting the frozen slab to size, put those pieces back in the freezer for 15 minutes before assembling. If you skip that, the filling squishes out the sides the second you press down. I learned the same thing on my own before I saw her comment.
One thing I’ve noticed: your sweetener choice affects how the frozen filling behaves. Monkfruit blends (what I use in the cookie dough) stay softer and more scoopable after freezing. Erythritol-based products freeze harder, almost like a rock. Not a dealbreaker, but you’ll want to let erythritol-sweetened versions sit at room temperature for 5-7 minutes before biting in. Allulose is another good option that stays soft.
If you want to try other low carb desserts in this style, my keto cookie bars a la mode pair a warm cookie base with a frozen topping. The keto oatmeal cream pies use the same sandwich concept with a cream center. And if you want to skip the oven entirely, my no bake cookies are a good starting point.
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Ingredients
1/2 cup almond flour -
4 teaspoons coconut flour
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2 tablespoons monkfruit blend sweetener
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2 teaspoons 100% unsweetened cocoa powder
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2 egg yolks
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2 tablespoons unsalted butter, softened
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1/2 teaspoon vanilla extract
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pinch of salt
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1/2 cup keto ice cream
Step by Step Instructions
Step by Step Instructions
Mold ice cream
Melt the ice cream in the refrigerator for 2-3 hours until soft. Can also defrost in the microwave. Once soft or liquid, pour into a small parchment lined baking tray. Use a container that will ensure a 1/2 to 1 inch thickness of ice cream. Then refreeze.
Make cookie dough
Add almond flour, coconut flour, sweetener, cocoa powder, egg yolk, butter, vanilla and salt to a small bowl. Mix together with a fork until a dough forms and is evenly incorporated.
Roll cookie dough and cut out cookies
Place dough ball in between two sheets of parchment paper. Using a rolling pin, roll out to ⅛ inch thick. Cut into square or rectangle shape using a knife, cookie cutter or pizza cutter.
Bake cookie sandwiches
Place cookie on a parchment lined baking tray. Prick dough with a fork. Bake at 325 degrees for 8-10 minutes. Let cool completely before handling.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
How long do these last in the freezer?
I've kept mine for up to two months with no texture issues. The cookies actually get a little softer after the first day because they absorb moisture from the frozen filling, which I prefer. Wrap each one in parchment paper, then put them all in a freezer-safe bag so they don't pick up freezer flavors.
Why is my frozen filling rock-hard after freezing?
It comes down to sweetener. I use a monkfruit blend in my cookie dough, and monkfruit-sweetened frozen products stay scoopable even after a full night in the freezer. Erythritol freezes much harder, almost like a brick. If you're using an erythritol-sweetened brand, pull it out 5-7 minutes before you want to eat. It softens fast at room temperature. Allulose-based brands stay soft too.
How do I keep the cookies from crumbling when I bite in?
I had this problem with my first batch because I used a whole egg and the cookies baked cakey instead of flat. No egg and no leavening agents is the fix. Also make sure you prick the dough with a fork before baking. The fork holes let steam escape so the cookies bake flat without air pockets. Air pockets are what cause cracking and crumbling when you bite down.
Can I make a bigger batch and freeze them?
I designed this as a two-serving recipe on purpose, but I've tripled it plenty of times for parties. Just multiply the cookie dough, roll it out on a larger sheet of parchment, and cut more squares. Wrap each one individually before freezing or they'll stick together. They hold up well for up to two months.
What store-bought brands work best for this recipe?
I used Keto Pint ice cream when I developed this recipe, but I've also tried Rebel and Mammoth Creameries. All three work well. The key is checking the sweetener on the label. Monkfruit and allulose-based brands stay softer in the freezer, which makes assembly easier. Erythritol-heavy brands freeze harder, so you'll need to let them sit out a few minutes before eating.
Can I substitute cinnamon for the cocoa powder?
I haven't tested cinnamon specifically, but my instinct is yes with a caveat: use about half the amount. The cocoa powder is 2 teaspoons in this recipe, so I'd start with 1 teaspoon of cinnamon and taste the dough before baking. Too much cinnamon gets bitter fast. You could also try a mix of both.
Can I make the cookies without egg yolk?
I haven't tried it fully eggless, but the yolk is there for binding, not leavening. A tablespoon of softened cream cheese should hold the dough together as a substitute. I'd roll the cookies a touch thicker if you go that route, since the texture might be slightly more fragile without the yolk.
Can I use a different flour instead of almond and coconut flour?
I've only tested this specific combo. A low carb all-purpose blend would probably work, but I'd expect a slightly different texture. The coconut flour is what absorbs moisture and keeps the cookies from spreading too thin, so I wouldn't skip it entirely. If you swap the almond flour, keep the coconut flour in the mix.
A couple of things that made these a lot easier to assemble. Lining a small square container with plastic wrap before pressing in the softened ice cream and freezing it solid overnight gives you a clean block that cuts to size without crumbling or squishing. Way more control than trying to work with the original container. Second, I swapped in Rebel chocolate ice cream and the cocoa-on-cocoa combination is worth doing at least once. The cookies baked up crisper than I expected at the 1/4 inch thickness, but that turns out to be what you want since they soften up after assembly in the freezer. Made a batch Friday, they were in perfect condition by Saturday afternoon.
That plastic wrap block is so much cleaner to cut. I've just been fighting with the carton every time. And the Rebel chocolate on top of the cocoa cookies, yeah, that makes sense.
If you cut the ice cream to fit the cookies, let that piece firm back up in the freezer for 15 minutes before assembling. Skipped that step once and the ice cream squished out the sides the second I pressed down. Freeze it first, then sandwich.
That squish is instant when the ice cream's warm. The 15 minutes is worth it, especially when you only have two to work with.
I'm not a chocolate fan. Can I substitute cinnamon for the unsweetened cocoa powder?
Yes, but don't add too much. Taste as you go
The print recipe feature does not seem to be working.
Recipe looks like a keeper! Thank you!
Ugh, I know the print button has been finicky. Try the "Jump to Recipe" at the top of the page and print from there. Works better than the print icon.
Can these cookies be made without the almond flour? I know I've had success with subbing in coconut flour before, but that was in recipes only calling for almond flour, not mixed flours.
I haven't tried it but if you get the ratio right, it should work.