Root Beer Float Ice Cream Sandwiches

Prep Time20 mins
Cook Time10 mins
FREEZER TIME6 hrs
Total Time6 hrs 30 mins
Course: Desserts
Keyword: Amanda Balle, Root Beer Float
Keto Chow Flavor: Root Beer Float
Recipe Creator: Amanda Balle
Servings: 6 sandwiches
Author: Amanda

Ingredients

COOKIES

FILLING

  • 1/2 cup heavy cream
  • 2 tbsp confectioners sweetener
  • 1 tsp vanilla

Instructions

  • Preheat the oven to 350 degrees.
  • With a mixer, cream butter and sweetener together on medium speed and then add eggs. Mix until combined.
  • Add baking soda and keto chow and on medium speed, mix until creamy.
  • Scoop one tablespoon balls onto a greased baking sheet, leaving an inch between.
  • Bake at 350 degrees for 10-12 minutes. Pull out of the oven and cool for 5 minutes and then place the pan of cookies in the freezer for 20 minutes.
  • While cookies are cooling, add filling ingredients to a mixing bowl and whip on high speed until stiff peaks form.
  • Pipe filling into cooled cookies and place another cookie on top to make a sandwich.
  • Cover with plastic wrap and place in the freezer for at least 6 hours.

Photos by Sarah DeYoung