How about a summertime treat? Enjoy this delicious 4.04:1 ice cream sandwich sitting under a tree on a hot day.
Chocolate chip ice cream sandwich
Per recipe: 469 calories 46.83g fat, 6.2g protein, 5.4g net carbs, 4.04:1 ratio
- 30 grams heavy cream (about 2 Tbsp)
- 1 gram vanilla extract (about 1 tsp)
- 7 grams egg (raw, mixed well) (about 1 tsp)
- 15 grams butter (about 1 Tbsp)
- 6 grams chocolate chips (about 1 tsp)
- 90 grams KetoVie (about 3 ounces)
- 20 grams Kwik Mix (about 1 Tbsp + 1tsp)
Weigh and measure heavy cream + KetoVie and place in a freezer safe container (I used a mason jar)
Stir mixture every 20 minutes x 2 and then leave until mixture has frozen, about 1 hour.
NOTE: Ice cream will harden if left in the freezer longer than one hour. To use, defrost at room temperature until softened, about 15-20 minutes.
To make a larger batch of ice cream, we suggest you mix KetoVie and heavy cream and portion out individual serving sizes to freeze. For example, mix 2 boxes of KetoVie 4:1 Vanilla with 165g heavy cream (5.5oz) and portion out into 4oz servings. Take out of freezer 15 minutes before serving to soften. This makes about 5 servings with a little left over.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Weigh the butter, then melt and allow to cool slightly.
Add cooled butter to egg and vanilla extract.
Add wet mixture to the weighed out Kwik Mix, then fold in chocolate chips.
Divide dough mixture into two balls and flatten with your hands.
Bake for 7-8 minutes and allow to cool completely before assembling the sandwich.
Place frozen keto ice cream between the two cookies and enjoy!
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