Fudgy Ice Cream Sandwiches
Hands On Time: 10 minutes
Total Time: 35 minutes
Makes: 20 cookies
Calories – 107 kcal
Net Carbs – 1.9g
Fat – 9.3g
Protein – 4g
Soft and fudgy on the inside with a hint of crispy shell, these decadent cookies are perfect to sandwich our Sugar-Free Homemade Vanilla Ice Cream.
I added grated sugar-free chocolate and chopped hazelnuts to my ice cream, but the possibilities are endless: berry swirl, choc-mint, butter pecan.
9 ounces of nut butter of choice
2 ounces of Sukrin Gold
1.5 ounces of cocoa powder
¼ cup of almond milk
1 teaspoon if baking powder
¼ cup of sugar-free chocolate chips
Sugar-Free Homemade Vanilla Ice Cream (or other ice cream of your choice)
Pre-Heat oven to 350°F
Line two large trays with baking paper.
Warm the nut butter on low in the microwave until stir-able.
Place the nut butter, eggs and almond milk in a large bowl and mix.
Add all of the other ingredients and combine well.
Use a scoop to make 20 balls on your baking trays, then flatten with the back of a spoon.
Bake for 17 minutes and then cool on tray before transferring to a cooling rack.
To make ice cream sandwiches, soften your ice cream and then mix any additions through.
Place a scoop on one cookie and top with another, pressing down slightly to create the sandwich.
Roll the edges in grated chocolate or nuts for a pretty finish.
These sandwiches can then be frozen on a tray before wrapping in plastic wrap for storage.
Store, covered with plastic wrap, in the freezer for up to two weeks.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.
Click HERE for PDF version of this recipe.