Description
A simple, low-carb dessert featuring peanut butter cookies sandwiched with low-carb ice cream.
Ingredients
Scale
- 1 cup peanut butter
- 1/2 cup sweetener (erythritol or your choice)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup low-carb ice cream (no-churn or your choice)
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- Mix together peanut butter, sweetener, egg, vanilla extract, and salt until well combined.
- Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper and flatten slightly.
- Bake for 10-12 minutes or until the edges are golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Once cookies are cool, scoop a generous amount of low-carb ice cream onto the flat side of one cookie and top with another cookie, pressing gently to create a sandwich.
- Repeat with remaining cookies and ice cream.
- Serve immediately or freeze for later.
Notes
For a cleaner bite, freeze the sandwiches for 30–60 minutes. You can roll the edges in chopped nuts, cocoa powder, or sugar-free sprinkles for added flair.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg
Keywords: peanut butter cookies, ice cream sandwich, low-carb dessert, quick dessert, gluten-free dessert