Ice cream sandwiches are the summer treat everyone remembers from childhood. These sugar-free ice cream sandwiches pair two thin, golden almond cookie layers with a thick, creamy strawberry ice cream full of tiny berry pieces.
There is no ice cream maker. The filling is Neufchâtel, Greek yogurt, fresh strawberries and whipped cream, frozen right between the cookies. Each of the 9 squares has about 154 calories and 3g net carbs.
The whole slab is assembled in one small square pan and frozen, then cut into neat squares.
Why You’ll Love These Sugar-Free Ice Cream Sandwiches
- No churn. A whipped cream filling freezes smooth without a machine.
- Real strawberries. Puréed berries for color and chopped berries for texture.
- 3g net carbs per square. Each of the 9 sandwiches has about 154 calories and 6g protein.
- Make ahead. Keep a stash in the freezer for hot days.
Ingredient Notes
Cookie layers. Two-thirds of a cup of Bob’s Red Mill almond flour and 2 tablespoons of coconut flour, with an egg, melted butter and allulose, make two thin, golden cookie layers for these sugar-free ice cream sandwiches.
Strawberries. Three-quarters of a cup of fresh strawberries is divided: 80g are blended into a purée for the pink color and 30g are finely chopped for little red pieces.
Creamy base. Five ounces of Philadelphia Neufchâtel and ½ cup of FAGE Total 0% Greek yogurt make the body of the filling, lightened with ⅓ cup of cold DairyPure heavy whipping cream.
Allulose. Granulated allulose sweetens the cookies and powdered allulose sweetens the filling. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like strawberries, almond flour and Greek yogurt yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free Ice Cream Sandwiches
You need a 5×5-inch square metal pan that is 2 inches deep, parchment, a blender, a mixer, bowls, a cooling rack and a sharp knife. Prep takes about 30 minutes, the cookie layers bake for 20 to 24 minutes in total, and the sandwiches freeze for at least 6 hours.
Bake the cookie layers
Step 1. Preheat the oven to 325°F (163°C) and line the pan with parchment.
Step 2. Whisk both flours. In another bowl, beat the egg and granulated allulose until foamy, then mix in the melted butter.
Step 3. Fold in the flours to form a soft dough and chill for 10 to 15 minutes.
Step 4. Divide the dough equally and press one portion into a thin, even square in the pan.
Step 5. Bake for 10 to 12 minutes, until lightly golden. Cool for 10 minutes, then lift out using the parchment.
Step 6. Repeat with the remaining dough and cool both cookie layers completely.
Make the strawberry ice cream
Step 7. Blend 80g of strawberries into a purée and finely chop the remaining 30g.
Step 8. Beat the Neufchâtel and powdered allulose until smooth, then mix in the yogurt and strawberry purée.
Step 9. Whip the cold cream to medium peaks and gently fold it into the strawberry mixture, followed by the chopped berries.
Assemble and freeze
Step 10. Line the pan with fresh parchment and place one cookie layer inside.
Step 11. Spread the strawberry cream evenly into a thick pink layer, then add the second cookie layer and press gently.
Step 12. Cover and freeze for at least 6 hours, preferably overnight.
Step 13. Lift out, rest for 3 to 5 minutes and cut into 9 equal squares.
Step 14. Let the sugar-free ice cream sandwiches soften for 10 to 15 minutes before serving.
Success Tips for Sugar-Free Ice Cream Sandwiches
Keep the cookies thin. Thin, golden layers are easy to bite through when frozen.
Cool the cookies completely. Warm cookies melt the filling and make soggy layers.
Keep the berry pieces small. Finely chopped strawberries stay soft instead of freezing into icy chunks.
Freeze firmly, then soften. Cut them frozen for clean edges, then give them 10 to 15 minutes before eating.
Serving Ideas
Serve them on a hot afternoon, at a kids’ party or as a make-ahead dessert for a barbecue. Wrap each square individually so they are easy to grab from the freezer.
More Frozen Sugar-Free Desserts
For a showstopper, try my sugar-free strawberry shortcake ice cream cake. If you love coffee, the creamy sugar-free coffee mousse ice cream is no-churn too.
And for a fruity scoop, make the easy peach ice cream with no added sugar.
Storage
Store the sugar-free ice cream sandwiches frozen and airtight for up to 2 weeks.
Sugar-Free Ice Cream Sandwiches FAQ
Do I need an ice cream maker?
No. The filling is lightened with whipped cream and frozen between the cookie layers, no churning needed.
Why soften them before eating?
Straight from the freezer they are very firm. Ten to 15 minutes makes the filling creamy and the cookies easy to bite.
Can I use frozen strawberries?
The recipe is written for fresh strawberries. Frozen berries add extra water, which can make the filling icy.
How many sugar-free ice cream sandwiches does this make?
The 5×5-inch pan makes 9 square sugar-free ice cream sandwiches.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Golden cookies, creamy strawberry ice cream and no churning at all, these sugar-free ice cream sandwiches are summer in a square.
Sugar-Free Strawberry Ice Cream Sandwiches
Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C). Line pan with parchment.
- Whisk both flours. Separately beat egg and granulated allulose until foamy; mix in melted butter.
- Fold in flours to form soft dough. Chill 10–15 minutes.
- Divide dough equally. Press one portion into a thin, even square in the pan.
- Bake 10–12 minutes until lightly golden. Cool 10 minutes, then lift out using parchment.
- Repeat with remaining dough. Cool both cookie layers completely.
- Blend 80g strawberries into purée; finely chop remaining 30g.
- Beat Neufchâtel and powdered allulose until smooth. Mix in yogurt and strawberry purée.
- Whip cold cream to medium peaks. Gently fold into strawberry mixture, followed by chopped berries.
- Line pan with fresh parchment. Place one cookie layer inside.
- Spread strawberry cream evenly into a thick pink layer. Add second cookie layer and press gently.
- Cover and freeze at least 6 hours, preferably overnight.
- Lift out, rest 3–5 minutes and cut into 9 equal squares.
- Let sandwiches soften 10–15 minutes before serving.
Notes
- Keep cookie layers thin, golden and completely cooled.
- Preserve tiny red strawberry pieces in the filling.
- Freeze firmly for clean edges; soften before eating.
- Store frozen, airtight, up to 2 weeks.