Keto Twinkie Ice Cream Sandwiches
{Low Carb, Sugar Free, Grain Free, Ketogenic, THM:S}
Let me show you how easy it is to make your own Keto Ice Cream Sandwiches inspired by a favorite childhood treat! These are reminiscent of a frozen twinkie but made ketogenic, sugar free, low carb, and a THM:S
Keto Twinkie Ice Cream Sandwiches
Officially, I believe summer begins late June, but starting Mid-May, we are sweltering here in Missouri.
I love it though, and can't wait for summer each year!
But with the heat, we find ourselves looking for ways to cool off – and one of our favorite ways is with Ice cream!
I have several ice cream recipes {which can be found HERE} already, but I am trying to get some of our favorite hand-held ice cream treats publishing so you can enjoy them too!
This recipe for Keto Twinkie Ice Cream Sandwiches are like an ice cream sandwich and a Twinkie had a baby. There were inspired by treats we used to enjoy during the summer, made by a lady who we went to church with. She would make PANS of them each summer – sometimes even delivering my brothers and I our own to keep in our freezer at home.
That gesture alone stuck with me, and now I make a keto-fied version of Twinkie Ice Cream Sandwiches each summer to feed my daughter and husband.
Soft-out-of-the-freezer keto ice cream is sandwiched between two sweet and tender vanilla cake slices for an unbelievably delicious home-made treat!
You'll be hooked and making these all summer!
The great thing about these is that one batch makes enough for a crowd – or for a week with my husband, the ice cream fanatic – and are easy to enjoy straight from the freezer!
Once you make them, there'll be no going back to store-bought treats!
Ingredients for Keto Twinkie Ice Cream Sandwiches
For The Cake Sandwiches:
Heavy Cream
Whole Eggs
Egg Yolks
Vanilla Extract
Lakanto Baking Sweetener
Stevia Glycerite
Almond Flour
Coconut Flour
Baking Powder
For The Ice Cream Filling:
Full Fat Cottage Cheese
Unsweetened Almond Milk
Heavy Whipping Cream
Vanilla Extract
Sea Salt
Stevia Extract
Xanthan Gum
Vegetable Glycerin
Egg {optional}
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No more hunting for just the right product – you can find them all right HERE.
DID YOU MAKE THIS RECIPE?
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![Let me show you how easy it is to make your own Keto Ice Cream Sandwiches inspired by a favorite childhood treat! These are reminiscent of a frozen twinkie but made ketogenic, sugar free, low carb, and a THM:S](https://fitmomjourney.com/wp-content/uploads/2020/06/Keto-Twinkie-Ice-Cream-Sanwiches-Pin-2-min-720x720.jpg)
Keto Twinkie Ice Cream Sandwiches
Let me show you how easy it is to make your own Keto Ice Cream Sandwiches inspired by a favorite childhood treat! These are reminiscent of a frozen twinkie but made ketogenic, sugar free, low carb, and a THM:S
Ingredients
- For The Cake Sandwiches:
- 1 cup Heavy Cream
- 2 Whole Eggs
- 4 Egg Yolks
- 1 tsp. Vanilla Extract
- 1/4 cup Lakanto Baking Sweetener
- 1/4 tsp. Stevia Glycerite
- 1 cup Almond Flour
- 2 T Coconut Flour
- 1 tsp. Baking Powder
- For The Ice Cream Filling:
- 1/2 cup Full Fat Cottage Cheese
- 2 cups Unsweetened Almond Milk
- 1/2 cup Heavy Whipping Cream
- 1 tsp. Vanilla
- Pinch of Sea Salt
- 1/4 tsp. Pure Stevia Extract
- 1/2 tsp. Xanthan Gum
- 2 T Vegetable Glycerin
- 1 Egg {optional}
Instructions
- First, make the cakes:
- Preheat oven to 350. Grease 2, 8 or 9-inch cake pans (using Round parchment in the bottom, if desired)
- In a clean, cooled bowl, whip the Heavy Cream until it forms stiff peaks.
- Add in the eggs, egg yolks, Sweetener, Stevia Glycerite, Almond Flour, Coconut Flour, Baking Powder, and Salt.
- Run the mixer slower 4 times around the bowl, then scrape the sides.
- Run the mixer again slowly until all the ingredients are fully incorporated. Do not over mix.
- Pour the batter into the 2 prepared pans, and tap down gently to release any air bubbles. Bake for 20-25 minutes, until set in the center.
- Then, make the Ice Cream
- Place all the ingredients in a blender, and blend until smooth.
- Pour into an ice cream maker, and freeze for 20-25 minutes, or until the ice cream comes together.
- Spread onto one of the cooled cakes, top with the second cooled caked, and cut into 8 ice-cream sandwich sized pieces.
- Wrap with plastic wrap to store in the freezer. Let freeze 2 hours before serving.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 391Total Fat: 32gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 228mgSodium: 208mgCarbohydrates: 12gNet Carbohydrates: 4gFiber: 2gSugar: 11gSugar Alcohols: 6gProtein: 11g
xoxo,
Gretchen
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