I modified a recipe from: https://healthyrecipesblogs.com/keto-chocolate-cookies/#wprm-recipe-container-18137for the chocolate cookies. I didn’t put any chocolate chips in the cookies (cookies ended up being rich enough + it brought the carbs down a little bit) and used a little less than ½ cup of cocoa powder (the taste was strong enough for me with more like 1/3 cup of cocoa powder). I also put the water in the mixture in the same step and it didn’t seem to affect the texture of the cookie. I also made the cookies a little bigger than the recipe called for so the serving size should be more like 16 than 18.
For the peanut butter “ice cream” I created the following recipe:
Peanut Butter Ice cream/Mousse
Ingredients:
1 ½ cups heavy whipping cream
½ tsp vanilla extract
¼ tsp cinnamon
3/4 cup peanut butter (all natural creamy PB with no sugar added)
1/3 cup monk fruit sweetener
Instructions for Ice Cream/Mousse:
1. Add heavy whipping cream, vanilla extract, and peanut butter into mixing bowl and mix with a hand mixer or stand mixer until combined.
2. Add cinnamon and monk fruit sweetener into mixture and mix until mixture has a whipped consistency (thick enough to not ooze off of cookie while setting in freezer). Be careful not to overwhip or the texture won’t be as smooth.
3. If mixture will not sit on the cookie without oozing, put mixture in freezer for 15-20 minutes and then put together the ice cream sandwich.
Instructions for Ice Cream Sandwich:
1. Once your cookies have cooled completely, put approx.. 2 tbsp. of the ice cream/mousse mixture and spread it on the bottom of a cookie and then top with another cookie.
2. Put sandwiches in a flat bottomed dish and put in freezer for 30 – 45 minutes and enjoy!
3. If you store extra ice cream sandwiches in freezer, they will freeze solid and will need to be set out to thaw slightly before eating.
