If you’ve been on the keto diet for a while, you might be missing some of your old favorite treats. Well, I’ve got good news for you. Today’s recipe for keto cookie dough ice cream bars is here to save the day. It’s a delicious way to enjoy the flavors you love without breaking your low-carb diet.
These bars are a perfect mix of textures and tastes. You’ve got the soft, chewy cookie dough, studded with chocolate chips, sandwiching a layer of creamy vanilla ice cream. It’s like having a cookie ice cream sandwich, but way better because it’s keto-friendly.
The best part? You can make these at home with ingredients you probably already have in your keto pantry. No need to scour specialty stores or spend a fortune on pre-made keto desserts. This recipe puts the power back in your hands to create a dessert that’s both delicious and fits your dietary needs.
👍 Why You’ll Love This Recipe
Easy to make: These keto ice cream bars are super simple to put together. You don’t need any special skills or fancy equipment. Just mix, layer, and freeze. It’s perfect for those days when you want something sweet but don’t want to spend hours in the kitchen.
Satisfies sweet cravings: Sometimes, following a keto diet can be tough when you’re craving something sweet. These bars are the perfect solution. They taste just as good as regular cookie dough ice cream bars, but without all the sugar.
Impressive dessert: These bars look and taste impressive, making them perfect for special occasions. Bring them to a potluck or serve them at a dinner party. Your guests will be amazed that something so delicious is actually keto-friendly.
✨ Recipe Ingredients
- 2 cups Almond Flour (fine ground) (I highly recommend this almond flour [Amazon link] for this recipe)
- 1/4 cup Butter (melted)
- 1/3 cup Collagen Protein Powder (I recommend this collagen powder – Amazon link)
- 2/3 cup Swerve Sweetener (powdered)
- 3/4 teaspoon Pure Vanilla Extract
- 1/3 cup Low Carb chocolate chips
- 1 recipe Keto Vanilla Ice Cream
- 3 tablespoons Water
- 1/4 teaspoon Salt
👨🍳 How To Make
Follow my easy keto cookie dough ice cream bars recipe:
Step 1
Start by lining a metal pan (I used a 9×9 inch pan) with parchment paper, and grease it lightly.
Step 2
Whisk the almond flour, collagen, sweetener, and salt in a large bowl. Then, mix in the butter, vanilla, and water until a sticky dough forms. Add the low-carb chocolate chips and mix well. Divide the dough in half.
Step 3
Start with half of the dough – press it firmly and evenly into the bottom of the pan in a thin layer that covers the whole bottom.
Step 4
Lift the cookie dough layer using the lined parchment paper. Repeat the same process with the remaining dough using a new piece of parchment paper.
Step 5
Freeze both layers until they are firm.
Step 6
Place one of the firm cookie dough layers back in the pan and scoop ice cream onto it. Spread it evenly. Then, loosen the other cookie dough crust layer from the parchment paper and place it on top of the ice cream.
Place the entire thing back into the freezer for 2-3 hours minimum. Then, you can use a knife to cut it into squares. Enjoy!
💡Tips
1. Choose the Right Pan
The recipe suggests using a 9×9 inch metal pan, and there’s good reason for this. Metal conducts heat (or in this case, cold) more efficiently than glass or ceramic, which means your bars will freeze more evenly.
If you don’t have a 9×9 pan, you can use an 8×8, but your layers will be slightly thicker and may require more freezing time. Whatever size you use, make sure to line it with parchment paper as directed.
This not only prevents sticking but also makes it much easier to lift out the frozen layers. Leave some overhang on the sides of the pan to use as handles when lifting.
2. Cutting and Serving Tips
When it’s time to cut your bars, let them sit at room temperature for about 5 minutes to soften slightly – this will make cutting easier and prevent the cookie dough from crumbling.
Use a sharp knife and run it under hot water between cuts for the cleanest lines. If you’re not serving all the bars at once, cut only what you need and return the rest to the freezer immediately.
When serving, remember that these bars will melt faster than traditional ice cream bars due to the lack of stabilizers used in commercial products. Serve them immediately after taking them out of the freezer.
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Keto Cookie Dough Ice Cream Bars
Print RecipeIngredients
- 2 cups Almond Flour (fine ground) (I highly recommend this almond flour [Amazon link] for this recipe)
- 1/4 cup Butter (melted)
- 1/3 cup Collagen Protein Powder (I recommend this collagen powder – Amazon link)
- 2/3 cup Swerve Sweetener (powdered)
- 3/4 teaspoon Pure Vanilla Extract
- 1/3 cup Low Carb chocolate chips
- 1 recipe Keto Vanilla Ice Cream
- 3 tablespoons Water
- 1/4 teaspoon Salt
Instructions
- Start by lining a metal pan (I used a 9×9 inch pan) with parchment paper, and grease it lightly.
- Whisk the almond flour, collagen, sweetener, and salt in a large bowl. Then, mix in the butter, vanilla, and water until a sticky dough forms. Add the low-carb chocolate chips and mix well. Divide the dough in half.
- Start with half of the dough – press it firmly and evenly into the bottom of the pan in a thin layer that covers the whole bottom.
- Lift the cookie dough layer using the lined parchment paper. Repeat the same process with the remaining dough using a new piece of parchment paper.
- Freeze both layers until they are firm.
- Place one of the firm cookie dough layers back in the pan and scoop ice cream onto it. Spread it evenly. Then, loosen the other cookie dough crust layer from the parchment paper and place it on top of the ice cream.Place the entire thing back into the freezer for 2-3 hours minimum. Then, you can use a knife to cut it into squares. Enjoy!
