Prep Time: 30 min • Cook Time: 10 min • Chill Time: 4 hrs • Serves: 6
These faux ice cream sandwiches are an amazing low-carb concoction, if I do say so myself. You could smoosh these fresh-baked chocolate cookies on either side of anything and it would be delicious, but luckily, you don’t need to use just anything. The mock vanilla ice cream in the middle of these sandwiches will convince you that “faux” is not a four-letter word.
2 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 large egg
3?4 cup sugar substitute
1 teaspoon vanilla extract
1 cup almond flour
1 tablespoon unsweetened cocoa powder
1?2 teaspoon baking soda
1?2 cup heavy cream
1?4 cup sugar substitute
11?2 tablespoons ricotta cheese
1?2 teaspoon vanilla extract
2 drops almond extract
Preheat oven to 350°F. Line a sheet pan with parchment paper.
Place cream cheese, butter, egg, sugar substitute, and vanilla extract in an electric mixer. Beat on high until smooth and fluffy.
Add the almond flour, cocoa powder, and baking soda to the mixture in the mixer. Beat on medium, just until combined into a thin dough.
Using a tablespoon or 1-ounce ice cream scoop, drop 12 evenly spaced dollops of the dough onto the prepared sheet pan. Cover the dollops with plastic wrap and press down lightly, to flatten. Discard plastic wrap.
Bake for 8–10 minutes, just until Cookies are springy in the center. Let cool for at least 20 minutes.
Meanwhile, prepare the Filling by adding all ingredients to a clean electric mixer. Beat until light and fluffy. Spread a thick layer of the Filling in between 2 cooled Cookies. Repeat until you’ve made 6 sandwiches. Cover and freeze for at least 4 hours before serving.
Use a pastry bag to pipe the filling onto the cookies for a more even and clean presentation.
Calories: 245 • Fat: 21g • Protein: 6.5g • Total Carbs: 9g – Fiber: 2g = Net Carbs: 7g
This and other great recipes can be found in George Stella's Low-Carb Essentials: