How to Make Low Carb Ice Cream Sandwiches

Ice cream sandwiches are a delicious summer tradition. They are refreshing, fun to make and easy to eat in the warm summer sun. However, their high sugar and carb content has made ice cream sandwiches off limits for many low carbohydrate dieters. In this article, we will discuss how to make low carb ice cream sandwiches so that you can happily eat these warm-weather desserts in your tiniest bikini.

Difficulty: Easy

Instructions

Things You'll Need:

• 12 oz. Sugar Free Chocolate Chips
• 1 cup Softened Butter
• 1.5 cups Sucralose-based Sweetener
• 1.5 tsp. Dark Molasses
• 2 Eggs
• 1 cup Almond Flour
• 1 cup Vanilla Whey Protein Powder
• 1/4 cup Oat Bran
• 1 tsp. Baking Soda
• Vanilla Low Carb Ice Cream
• Water Glass
• Electric Mixer
• Spatula
• 2 table spoons
• Cookie Sheet
• Non-stick Cooking Spray
• Wire Cooling Racks
• Ice Cream Scoop
• Large, Rectangular Air Tight Storage Containers
• 2 Large Mixing Bowls

1. Mix the butter, sweetener and molasses together. Set the mixer on medium, and blend these ingredients until the batter is creamy.

2. Add the eggs one at a time. Beat the batter for at least thirty seconds after each egg.

3. Mix the almond flour, vanilla whey protein powder, oat bran, baking soda and salt together in a separate bowl. Use a spoon to stir with so that the ingredients do not fly out of the bowl.

4. 
   The batter will thicken and begin to hold its own shape as you add the dry ingredients.

   Blend the dry mixture into the wet ingredients. Add about half a cup at a time for easier mixing.

5. Stir in the chopped nuts and chocolate chips. Use a spoon to avoid breaking up the chocolate chips.

6. Spray the cookie sheet with non-stick cooking spray. This will prevent your cookies from sticking to the cookie sheet.

7. Use the table spoons to scoop out large balls of dough. Scoop a spoonful of dough with one spoon, then push it off the spoon with the other spoon to form a rounded lump of dough on the cookie sheet. These lumps should be about two inches apart.

8. 
   Sucralose sweeteners do not allow dough to spread as it bakes, so you will have to flatten the cookies before you put them in the oven.

   Flatten the lumps with the bottom of the water glass. Squash the lumps with the water glass so that the cookies will be flat and hold the ice cream better.

9. Bake for ten minutes. The cookies will be golden brown and firm when they are done.

10. Allow the cookies to cool on a wire rack for one hour. This will bring them to room temperature and allow them to harden slightly.

11. Soften the low carb ice cream for twenty minutes. This will make it easy to scoop and mold into sandwich form.

12. Place a large scoop of low carb ice cream on the bottom of an upside down cookie. You may want to do this over a bowl or the sink as some of the ice cream will drip.

13. Press a second cookie right side up on the top of the sandwich. When you press down, the ice cream will spread out to the edges of the cookies.

14. 
    Sandwiches that do not have smooth sides are much messier to eat.

    Use a spatula to smooth the edges of the sandwich. The ice cream should not hang over the edge of the cookies.

15. 
    If you like, roll the edges of the ice cream sandwiches in chopped nuts or sprinkles.

    Place the ice cream sandwich in the large, air tight containers. You can repeat this process until all the cookies are gone.

16. Freeze the sandwiches for at least an hour. This will help them harden.

Tips & Warnings

• Enjoy once a day for dessert while on a diet.
• Don't eat too many at once. Everything in moderation no matter how yummy!

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