Keto Brownie Ice Cream Sandwich
STATS:
Calories: 210 kcal
Preparation time: Fifteen minutes
Serving size: 1 sandwich
Cook time: 20 minutes
Cuisine: American
Total time: 2 hours
Course: Dessert
Diet: Keto, Low-carb, Gluten-free
Serving: 8 sandwiches
EQUIPMENT:
Freezer-safe container
Spatula
Mixing bowls
Baking pan
Electric mixer
Parchment paper
INGREDIENTS:
BROWNIES LAYER:
½ cup almond flour
¼ cup keto cocoa powder
½ tsp. baking powder
¼ tsp. salt
2 large eggs
½ cup granulated Erythritol
¼ cup melted butter
1 tsp. vanilla extract
ICE CREAM LAYER:
1 ½ cups keto vanilla ice cream
INGREDIENT NOTES:
ALMOND FLOUR:
Almond flour keeps the recipe minimal in carbohydrates while producing a soft, chewy brownie texture. It provides the light nutty taste that pairs perfectly with chocolate.
KETO COCOA POWDER:
Keto cocoa powder provides the brownies a rich, dark chocolate flavor without the addition of sugar. Dutch-processed cocoa adds more flavor and color for a richer finish.
BAKING POWDER:
Baking powder keeps the brownies airy and helps them rise a little. It keeps the texture from becoming overly dense when baked and frozen.
SALT:
Salt balances the chocolate flavor and intensifies the brownies’ sweetness. A tiny pinch has a significant impact on flavor.
EGGS:
Eggs provide the structure and cohesiveness in the brownies. They helps in adding the real consistency of fudgy.
ERYTHRITOL:
Erythritol naturally sweetens without increasing blood sugar levels. It keeps the brownies keto-friendly while adding a clean sweetness.
BUTTER:
Butter adds the richness and moisture in the brownies, which keeps the brownies, supple even after freezing.
VANILLA ESSENCE:
The addition of vanilla essence warms the flavor and intensifies the chocolate flavor. It’s the understated sound that connects everything.
KETO VANILLA ICE CREAM:
Sugar-free vanilla ice cream makes the chilled, creamy filling. Pick one produced with natural keto-friendly sweeteners for the smoothest texture and most flavors.
INSTRUCTIONS:
Heat the oven to three hundred fifty degrees F.
Line the pan with a parchment sheet.
Stir the baking powder, cocoa powder, almond flour & salt in a dish.
Beat the eggs, melted butter, erythritol, & vanilla extract in a separate dish to make a smooth consistency.
Then we combine both of these components by stirring.
We equally distribute half the batter in the pan and bake for ten minutes.
When it gets cool, cut the brownies horizontally in half to prepare two thin layers.
Cover the one brownie layer with a layer of soft vanilla ice cream.
Place the second brownie layer on top to sandwich the ice cream.
We tightly wrap and freeze it for at least 1 to 2 hours till it gets stiff.
Cut into eight uniform sandwiches and serve them cold.
SERVING SUGGESTIONS:
BEVERAGES:
Bulletproof Coffee
Iced Almond Latte
Keto Hot Chocolate
TOPPINGS:
Sugar-Free Chocolate Drizzle
Crushed Almonds
Keto Whipped Cream
SIDES:
Fresh Berries
Coconut Chips
Dark Chocolate Squares
OCCASIONS:
Summer Parties
Family Gatherings
After-Dinner Dessert
TIPS:
We use the soft ice cream for an even layer.
Slice the clean portions with a sharp and hot knife.
Utilize variable ice cream flavors like peanut butter or chocolate to make the sandwich.
STORAGE INFORMATION:
FRIDGE:
It is not recommended, as the ice cream layer will melt.
FREEZER:
Put the wrapped sandwiches in the box and freeze them for three weeks.
FAQs:
How to prepare non-dairy ice cream sandwich?
We can utilize dairy-free butter and coconut milk base ice cream to make ice cream sandwich.
Would I utilize coconut flour to make these brownies?
We can utilize coconut flour instead of almond flour to prepare these brownies but decrease the quantity as it will dry out the brownies.
Will we need ice cream machine?
You don’t need the ice cream machine to prepare the ice cream. We can use keto store brought ice cream.
NUTRITIONAL INFORMATION:
Calories: 210 kcal
Net carbs: 4 g
Iron: 1.2 g
Total carbs: 8 g
Vitamin A: 0.05 g
Fiber: 4
Calcium: 35 g
Protein: 6 g
Sodium: 95 g
Potassium: 120 g
Serving size: 1 sandwich
