Keto Ice Cream Sandwich Bars

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"overhead shot of keto ice cream sandwich with fudgy chocolate brownie layers, thick vanilla ice cream center, garnished with cocoa powder and sugar-free chocolate chips on a dark marble surface"

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.

Mixing keto brownie batter with dark chocolate swirls in a vintage copper bowl

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

80keto fudgy brownies cooling

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.

Vanilla keto ice cream being churned in a machine forming creamy ribbons.

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.
See also  PROTEIN COFFEE SMOOTHIE

82brownie ice cream sandwich

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.

Keto ice cream sandwich bars arranged on a rustic wooden board with visible frost.

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!

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The Big Man’s World has another really tasty keto ice cream sandwich bar recipe you might also want to try.

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