Make a batch of our Cream Cheese Pumpkin Cookies and let cool completely. Put them in the refrigerator after the cookies have cooled completely for at least 1 hour.
Make the Ice Cream:
In a medium bowl whisk together all the ingredients until completely incorporated.
Add ice cream base to an ice cream maker and churn until thick, about 20 minutes.
While the ice cream is churning place a parchment-lined metal cookie sheet in the freezer.
When the ice cream is thick (using an ice cream scoop) scoop mounds of ice cream on the frozen cookie sheet. Make the mounds about the size of your cookies and press down a little with a spoon to make them flat. Repeat this until you have 9 mounds. Place back into the freezer to set.
You may have extra ice cream leftover, this can be placed into a bowl or fat bomb molds to enjoy as extra treats.
When the ice cream mounds are set peel them off the parchment paper and place each mold between two cookies. Wrap the sandwich in cling wrap. Repeat this until all the cookies are filled.
Place the wrapped ice cream sandwiches in an airtight container and return to the freezer.
When you want to enjoy an ice cream sandwich remove from the freezer and let it sit for a few minutes to soften.
Keto Pumpkin Ice Cream Sandwiches
Amount Per Serving (1 Ice Cream Sandwich)
Calories 392Calories from Fat 315
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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