When I was a kid, I used to devour ice cream cookie sandwiches after every summer swim meet. You know the ones — two thick chocolate chip cookies, vanilla ice cream, and a thick ring of chocolate chips smashed into the sides for good measure. So it was pure delight to get my hands on this homemade version. This recipe uses our keto chocolate chip cookie recipe and homemade allulose-sweetened ice cream, plus — of course — KNOW Better Chocolate Chips, so the resulting dessert is just as tasty as the original, but far better for you.
Makes 4 sandwiches
Place the cookies on a parchment lined baking sheet and freeze until firm, 15 to 20 minutes. After about 10 minutes, remove the ice cream from the freezer to soften.
Scoop out about 1/4 cup ice cream onto the bottom of 4 cookies. Spread to the edges of the cookies, then top with another cookie. Return to the parchment-lined baking sheet and freeze for another 10 to 15 minutes.
Once firmed up, use your hands to gently press the chocolate chips into the sides of the ice cream. Wrap each cookie sandwich in its own parchment paper or plastic bag and store in the freezer until ready to eat.