Ingredients
Units
Scale
For the Chocolate Brownie Cookies:
- 2/3 cup sour cream, room temperature
- 2 eggs
- 1 1/2 cup allulose
- 1 cup unsweetened cocoa powder (I used half regular and half black cocoa powder)
- 2 tsp vanilla
- 1/4 tsp espresso powder (optional)
- 1/2 tsp salt
For the No-Churn Peanut Butter Ice Cream:
- 1/2 cup heavy whipping cream
- 4 oz cream cheese
- 1/4-1/2 cup allulose (depending on how sweet you like your keto desserts!)
- 1/4-1/2 cup peanut butter
- 1 tsp vanilla
- 1/8 tsp salt
Instructions
Prepare the cookies:
- Preheat the oven to 350 degrees F. Spray a whoopie pie (12 wells) with cooking spray or line a cookie sheet with parchment paper and set it aside.
- In a large bowl, stir together all the cookie ingredients until all the ingredients have been incorporated. Divide the mixture evenly between the whoopie pie wells. Bake in the oven for 10-12 minutes. Remove the cookies from the oven and allow them to cool for 10 minutes before removing them from the whoopie pan. Place the cookies in the freezer.
Prepare the Peanut Butter Ice Cream:
- In a large bowl, whip the cream cheese, peanut butter, sweetener and vanilla until light and fluffy. Add in the heavy cream and whip on low for about 1 minute. Turn the mixer on high and whip for about 2-3 minutes or until the mixture forms firm peaks. Spread the mixture into an aluminum lined pan and place it in the freezer or place the mixture into a piping bag and place the bag in the freezer.
- If using a cookie cutter - After about 1-2 hours, use a cookie cutter and cut circles into the ice cream (if you spread it in a pan). Place the pan back in the freezer for another 3 hours or overnight. If piping the ice cream - Cut the tip of the piping bag and pipe a layer of ice cream onto each of the 12 cookie. Place the cookies, unassembled and ice cream side up, back in the freezer to harden.
- Assemble the cookies once the ice cream has hardened and store in the freezer.
Notes
- I have both piped and used a cookie cutter for these cookie sandwiches and I think using a cookie cutter is MUCH easier - I spread my ice cream onto a piece of aluminum foil in an 8 x 8-inch pan. After about 3 hours, I use my cookie cutter to make the cutouts. Do not remove the cutouts but instead, place the pan back into the freezer. When you are ready to assemble the ice cream bars, simply pop out the ice cream cookie cut out and place it between the brownie cookies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: American, Summer
- Diet: Gluten Free
Nutrition
- Serving Size: 1 sandwich
- Calories: 308
- Sugar: 3
- Fat: 27
- Carbohydrates: 11
- Fiber: 5
- Protein: 10
