To make this recipe you need to have prepared your choc chunk keto cookies, and your no churn vanilla ice cream ahead of time. Then it's just a matter of assembling both and enjoying!
Mix all ingredients together well in a medium sized bowl, leaving the choc chunks (or chocolate chips) until last. Once the dough is mixed, stir through the chocolate chunks.
Divide the mixture into however many cookies you'd like - whether they're big cookies or minis. We recommend making 20 mini cookies.
Arrange the cookies on your baking sheet, just ensure that they are spaced out to allow enough space as they expand when they cook.
Bake for approximately 7-10 minutes. Check on cookies after 5 minutes (especially if they are minis!), as they can burn quickly.
Optional: once cooked, turn the oven off and allow them to cool in the oven to crisp up even more. Be careful to check on these to make sure that they don't burn, as they will continue to cook with the residual heat from the oven.
Store cookies in an airtight container in the fridge, or pantry until you're ready to assemble your ice cream sandwiches!
To make the ice cream, combine cream, vanilla, almond milk, and powdered sweetener in a bowl.
Using an electric whisk, whisk all of the ingredients together until fluffy and aerated. If you do not have a whisk, you can also do this step in a NutriBullet, or high powdered blender.
Pour into one freezer-safe dish, or into individual moulds like a silicon muffin tin to get the shape for your ice cream sandwiches. Cover, and freeze for approximately 3 hours or until firm. Remember to take it out approximately 5-10 minutes before serving to allow it to thaw.
Note: if you use an erythritol/stevia blend of sweetener (like Natvia or Swerve), the ice cream will set firmer because that is what those sweeteners do. If you use xylitol, or allulose as your sweetener, the ice cream will not set as firm. You can use any sweetener in this recipe, just make sure it is powdered first.
