Easy No Bake Low Carb Keto Ice Cream Sandwich Recipe
This easy keto ice cream sandwich recipe is a low carb, gluten free, sugar free ice cream recipe with no bake keto cookie dough that tastes amazing! It’s a guilt-free dessert using high-quality ingredients and is super satisfying!
Keto Ice Cream Sandwiches
There is nothing better on a hot summer day than biting into a thick, creamy ice cream sandwich. Traditional ice cream sandwiches are loaded with added sugars, refined flour, and enough sugar to send blood sugar soaring.
Thankfully, making a homemade keto ice cream sandwich is much easier than you might think.
This easy no bake keto ice cream sandwich recipe combines a rich chocolate cookie dough with my creamy homemade Ninja protein ice cream for the ultimate sugar-free dessert.
There is no baking, no ice cream maker, and no complicated steps. Just press the chocolate dough into a pan, layer with your favorite keto ice cream, freeze, and slice.
Whether you’re following a keto lifestyle, watching your carbs, living gluten-free, or simply looking for a healthier frozen dessert, this recipe tastes remarkably close to the real thing while containing just 7 grams of net carbs per sandwich. Nutritional Information is at the bottom of this page on the printable recipe card.
Why You’ll Love This Recipe
- No bake recipe
- Perfect for summer
- Rich chocolate cookie dough
- Creamy homemade keto ice cream
- Gluten free
- Grain free
- Sugar free
- No added sugars
- Only 7 grams net carbs
- Easy to customize with different flavors
- Great make-ahead dessert
- Stores well in the freezer for months
Ingredients you’ll need
The best part about these keto ice cream sandwiches is that every ingredient is simple and easy to find.
No Bake Chocolate Cookie Dough
- sunflower seed meal or almond meal
- unsweetened cocoa powder
- coconut flour
- chocolate liquid monk fruit
- pinch of salt
- room temperature butter (or melted coconut oil)
The combination creates a soft cookie dough that freezes beautifully while staying tender enough to bite into straight from the freezer.
Homemade Keto Ice Cream Recipes
I highly recommend using my Ninja Protein Ice Cream recipe as the ice cream base. It stays creamy, packs in extra protein, and has a fraction of the calories found in traditional vanilla ice cream.
You can also use:
- my no churn vanilla ice cream
- keto chocolate ice cream (dairy free)
- strawberry protein ice cream
- cottage cheese peanut butter ice cream
- keto coffee ice cream
The Best Sweetener for Keto Ice Cream Sandwiches
One reason these sugar-free ice cream sandwiches taste so much like the real thing is using monk fruit instead of traditional sugar.
Unlike regular sugar, our sugar-free version tastes amazing using monk fruit sweetener which adds sweetness without added sugars or extra carbs, making it one of the best sweeteners for anyone following a keto lifestyle or low carb eating plan.
If you prefer, you could also use:
- powdered allulose
- powdered monk fruit blend
- powdered erythritol (although I personally no longer recommend it)
How to Make No Bake Keto Ice Cream Sandwiches
These come together surprisingly quickly.
- Add all cookie dough ingredients to a food processor.
- Process until a soft dough forms.
- Press dough between parchment paper into prepared pans.
- Freeze briefly if needed.
- Spread softened homemade keto ice cream evenly over one cookie layer.
- Top with the second cookie layer.
- Freeze for about one hour until firm.
- Slice into sandwiches.
- Individually wrap with parchment paper or plastic wrap for easy grab-and-go treats.
Tips for Success
- Use room temperature butter for the smoothest cookie dough.
- A food processor makes mixing incredibly easy.
- If the ice cream becomes too soft, return it to the freezer for 10-15 minutes before assembling.
- Press the cookie dough firmly so it doesn’t crumble.
- Run a sharp knife under hot water before slicing.
- Freeze the finished sandwiches before wrapping individually.
- Store in an airtight container for up to two months.
Frequently Asked Questions
Can I make these without an ice cream maker?
Absolutely! My Ninja Protein Ice Cream recipe works wonderfully, but you can use any homemade ice cream or your favorite store-bought low carb ice cream.
Can I use almond flour?
Yes. Almond flour or almond meal both work well if you don’t have a nut allergy. Sunflower seed meal is an excellent nut-free option.
Why use coconut flour?
Coconut flour helps absorb moisture and gives the cookie dough structure without needing to bake it.
Can I use heavy cream?
If you’re making your own homemade ice cream from scratch, heavy cream creates an incredibly creamy texture. For this recipe, simply use your favorite prepared keto ice cream.
How long do they last?
When wrapped individually in parchment paper or plastic wrap and stored in an airtight freezer container, these homemade keto ice cream sandwiches stay fresh for up to 2 months.
More Frozen Keto Desserts You’ll Love
If you love this keto ice cream sandwich recipe, be sure to try these other reader favorites:
- Ninja Protein Vanilla Ice Cream
- Keto Chocolate Ice Cream
- Frozen Sugar-Free Strawberry Ice Cream Pie
- Cottage Cheese Ice Cream
- Frozen Peanut Butter Cups
Storage Tips
Wrap each sandwich individually in parchment paper before placing them into a freezer-safe container or freezer bag for up to 2 months.
This prevents freezer burn and makes it easy to grab a single serving whenever you’re craving a delicious treat.
Easy No Bake Low Carb Keto Ice Cream Sandwiches
Easy No Bake Low Carb Keto Ice Cream Sandwich Recipe
Ingredients
No Bake Chocolate Cookie Dough
- 1 cup sunflower seed meal or almonds or almond meal if no nut allergy
- 1 cup unsweetened cocoa powder
- 1 cup coconut flour
- 2 tsp chocolate liquid monk fruit
- 1 tsp salt
- 16 tbsp unsalted butter room temperature or melted coconut oil
Sugar Free Keto Ice Cream
- 2 batches recipe of my ninja protein ice cream
Instructions
- Place all ingredients into a food processor and process until smooth or a large bowl and mix until combined.
- Press into two parchment lined 8 by 8 pans or one 9 by 13 pan.
- If using two-8 by 8 pans: Divide the dough in half and press each half into each pan. Use another piece of parchment on top of the dough and press with hands or a flat measuring cup to make it even. Spread softened ice cream over one half. Top with the other dough.
- If using the 9 by 13, remove cookie dough by lifting the parchment paper out of the pan and place onto a cutting board. Cut dough in half and reserve one half for top layer. Spread softened ice cream onto one half as evenly as you can, then top with the other layer.
- Freeze for 1 hour, then slice into 12 sandwiches. Individually wrap with foil or parchment. Store in freezer for up to two months.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach, and certified Life Coach. She has been Sugar Free & refined-carb free for 20 years and is the author of four cookbooks: Sugar-Free Mom, Naturally Keto, The 30-Day Sugar Elimination Diet, and her newest release, Good, Better, Best (2025). Her work focuses on helping women detox from sugar, eliminate cravings, balance blood sugar, and lose weight while enjoying delicious, nutrient-dense whole foods. Brenda is also the creator of the Midlife Macroâ„¢ Method and the weekly Midlife Macro Meal Plansâ„¢, designed specifically for women in perimenopause and menopause who want simple, high-protein, low-carb meals to support hormones, metabolism, and long-term health.She is the founder of the Sugar Free Fresh Start course and the Sugar Free Mom Tribe membership.
