This Healthy Ice Cream Cookie Sandwich is the perfect creamy, cold, dairy treat for the summer. The cookies are made with almond flour, cacao, almond butter and other wholesome ingredients.
It is beginning to look a lot like summer! Despite it is only March (late March to be fair) the weather is finally getting warmer and people are so eager to be outside that you can see all the parks and streets beginning to get crowded with adults, kids and of course dogs! In order to celebrate this beautiful weather, I decided to make some delicious frozen treats. and what could be better thhan a Healthy Ice Cream Sandwich?
It looked so decadent and delicious that it was very hard not to have a bite while I was taking the photos. The best part of all, is that they are made with real, good for you ingredients so you can enjoy the whole sandwich with no guilt at all!
The cookies are paleo and keto friendly since I used almond flour and monk fruit to make them. They are actually not that sweet (you can add more sweetness if you like your cookies extra sweet) but the ice cream compensates for this.
For the ice cream, I used So Delicious Dairy Free Butter Pecan, which BTW is one of my favorite flavors. Other good option for these cookies would be there Salted Caramel Cluster. But what I really like about the Butter Pecan is that it has chunks of pecan which gives the sandwich a great twist.
These Healthy Ice Cream Sandwiches were literally gone in one day! Remember to tag me @marianadiezcoach when you make them or leave a comment below!
Healthy Ice Cream Sandwich
- 3/4 cup almond flour
- 3 tbsp cacao
- 1 tbsp gelatin
- 1/2 tsp. baking soda
- 1/2 tsp salt
- 1/4 cup butter room temperature
- 1 tbsp monk fruit
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup peanut butter
- 1/4 cup chocolate chips
- 1/2 cup so delicious pecan praline ice cream
- Preheat the oven to 350°F and line one baking sheet with parchment paper. In a medium bowl, whisk together the almond flour, cacao, gelatin, baking soda, and salt.In a large bowl, beat the butter, peanut butter, and sweetener with an electric mixer until well-combined. Beat in the egg and vanilla extract, then beat in the almond flour mixture until the dough comes together. Stir in the chocolate chunks.Roll the dough into 1-inch balls and use a fork to press the cookies down. Bake for 12 minutes, until the cookies have spread and puffed up a bit. They will still be very soft to the touch. Remove from the oven and let cool completely on the pan.Allow the cookies to be completely cool before you add the ice cream. Then using an ice cream scooper add one ball of ice cream to one cookies and press with another cookie. Refirgerate for at least 1 hour before serving.