KETO ICE CREAM SANDWICH BARS RECIPE
A decadent low-carb dessert featuring homemade chocolate brownies and creamy keto ice cream.
KEY INFO:
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 5 hours (including freezing)
Servings: 9-12 sandwiches
Difficulty: Medium
Dietary: Keto, Gluten-Free, Low-Carb
EQUIPMENT NEEDED:
- Mixing bowls (2 large, 1 medium)
- Electric mixer (hand or stand)
- 8×8 inch baking pan
- Ice cream maker (optional)
- Parchment paper
- Saucepan
Alternative: No-churn method available if you don’t have an ice cream maker.
INGREDIENTS:
For the Brownies:
- 240g (1 cup) almond flour
- 60g (1/2 cup) cocoa powder
- 200g (1 cup + 2 tbsp) allulose
- 200g (3/4 cup + 3 tbsp) butter
- 85g (1/4 cup + 2 tbsp) sugar-free chocolate chips
- 5 large eggs, room temperature
- 15ml (1 tbsp) vanilla extract
For the Ice Cream:
- 420ml (1¾ cups) heavy cream, divided
- 100g (3.5 oz) sugar-free chocolate chips
- 80g (⅓ cup) powdered sweetener
- 3 large egg yolks, room temperature
- 2.5ml (½ tsp) vanilla extract
- 15ml (1 tbsp) smooth almond butter
METHOD:
1. Preheat oven to 350°F/180°C. Line baking pan with parchment.
2. Make the Brownies:
- Whisk almond flour, cocoa powder in a bowl.
- Melt butter and chocolate chips together.
- Beat in eggs and vanilla until smooth.
- Fold in dry ingredients until just combined.
- Bake for 25 minutes until edges are set but center is slightly fudgy.
3. Prepare Ice Cream:
- Heat 1 cup cream with sweetener to 140°F/60°C.
- Whisk egg yolks in separate bowl.
- Slowly pour hot cream into yolks while whisking.
- Return mixture to pan, heat until thickened.
- Chill completely.
4. Churn ice cream in machine until doubled in volume
(No-churn method: Whip remaining cream, fold into base)
5. Assembly:
- Cut cooled brownie into 18-24 squares.
- Sandwich ice cream between brownie pieces.
- Freeze for minimum 2 hours.
CRUCIAL TIPS:
- Room temperature ingredients are essential.
- Don’t overbake brownies – they should be slightly underdone.
- Cool brownies completely before assembly.
- Work quickly when assembling to prevent ice cream melting.
STORAGE:
- Keep frozen in airtight container up to 1 week.
- Let stand 5 minutes before serving.
COMMON MISTAKES:
- Overbeating brownie batter.
- Not chilling ice cream base completely.
- Rushing the freezing process.
VARIATIONS:
- Add nuts to brownies.
- Swirl peanut butter into ice cream.
- Use different keto-friendly flavors for ice cream.
Net Carbs per serving: 3.5g
Calories per serving: 320
Remember: Success lies in patience – don’t rush the cooling or freezing stages!
Our Pinterest Board “High Protein Deserts”
The Big Man’s World has another really tasty keto ice cream sandwich bar recipe you might also want to try.
