Bake Believe’s Keto Ice Cream Cookie Sandwiches  

Yield: 4 sandwiches Serving size: ½ sandwich 

• Prep Time: 20 minutes 
• Cook Time: 15 minutes 
• Cooling Time: 4 hours  
• Total Time: 35 minutes (+ 4 hours cooling) 

Ingredients: 

For the ice cream 

• 1 cup heavy cream 
• ¼ cup powdered keto sweetener 
• 1 teaspoon pure vanilla extract 
• 1 Tablespoon MCT oil 
• 1 vanilla bean, seeds only (optional) 

For the cookies 

• 1/3 cup Bake Believe ® Semi-Sweet Baking Chips 
• ¼ cup butter, softened 
• ¼ cup monk fruit erythritol sweetener 
• 1 egg 
• 1 teaspoon vanilla extract 
• 1 ¼ cup almond flour 
• 1 Tablespoon coconut flour 
• ¼ teaspoon baking soda 
• ¼ teaspoon salt 

 Instructions: 

1.  To make the ice cream: In a large mixing bowl with an electric mixer, beat heavy cream 2-3 minutes on medium-high until fluffy. Add sweetener, vanilla extract, MCT oil, and vanilla bean seeds (optional). Continue to beat until combined and fluffy. Transfer to a loaf pan then freeze for 4 hours, or until solidified. 
2. To make the cookies: Preheat oven to 325F. Line a baking sheet with parchment paper. Set aside. 
3. In a large bowl with an electric mixer, beat butter and sweetener on medium speed until combined and fluffy. Add egg and vanilla and continue to beat until incorporated. 
4. In a separate bowl, whisk together almond flour, baking soda, and salt.  
5. Add wet ingredients to dry ingredients and mix to combine. Add chocolate chips and stir to distribute throughout dough.  
6. Scoop onto prepared baking sheet to make 8 cookies. Slightly flatten with the back of a spatula.  
7. Transfer to oven and bake 12-15 minutes, until golden. 
8. Remove and cool completely before assembling sandwiches. 
9. To make sandwiches: Scoop ice cream onto one cookie then top with remaining cookie to make 4 sandwiches