Few things feel as festive and refreshing as peppermint. Its cooling, crisp flavor brings holiday cheer in winter, yet it’s equally refreshing in the heat of summer. Pair that with chocolate and creamy ice cream, and you have a dessert that’s irresistible.
The challenge? Traditional peppermint ice-cream sandwiches are sugar-heavy, carb-loaded, and far from keto-friendly. For those following a low-carb lifestyle or managing blood sugar, indulging in these classics often feels off-limits.
That’s exactly where Low-Carb Peppermint Ice-Cream Sandwiches come in. This recipe balances indulgence with wellness, giving you all the joy of a rich, chewy chocolate cookie filled with cool peppermint ice cream—without the carb overload. Whether you’re preparing for a festive holiday party, cooling down at a summer gathering, or simply treating yourself, these sandwiches are an easy, make-ahead dessert that delivers both flavor and peace of mind.
In this guide, you’ll learn everything you need to know—from ingredients and substitutions to step-by-step preparation, pro tips, nutrition insights, serving ideas, and more. By the end, you’ll not only have a recipe but also the confidence to make these peppermint ice-cream sandwiches a highlight of your dessert table.
Why You’ll Love These Low-Carb Peppermint Ice-Cream Sandwiches
- Keto-Friendly – At just 3.5g net carbs per serving, they’re perfect for anyone watching carbs.
- Festive Yet Versatile – Peppermint is holiday-ready, but the refreshing flavor works beautifully in summer too.
- Make-Ahead Magic – These sandwiches store well in the freezer, making them perfect for stress-free entertaining.
- Gluten-Free & Customizable – Almond flour keeps them gluten-free, but variations allow for dairy-free or nut-free versions.
- Indulgent Without Guilt – Rich chocolate cookies + creamy peppermint filling = dessert satisfaction without the sugar crash.
Key Ingredients and Their Benefits
The beauty of this recipe is that it uses simple pantry staples common in most low-carb kitchens. Let’s look closer at the stars of the show:
1. Almond Flour
- Naturally gluten-free, low in carbs, and packed with nutrients.
- Provides structure to the brownie cookies while keeping them soft and chewy.
2. Sugar Substitute (Stevia, Erythritol, or Monk Fruit)
- Delivers sweetness without spiking blood sugar.
- Erythritol and monk fruit create a clean, non-bitter taste.
3. Unsweetened Chocolate
- Adds deep cocoa richness.
- Low in carbs and high in antioxidants.
4. Cream Cheese & Heavy Cream
- Essential for the rich, velvety texture of the peppermint ice cream.
- Provide healthy fats that support ketosis.
5. Peppermint Extract or Oil
- Refreshing, festive, and aromatic.
- Offers natural digestive benefits.
6. Gelatin
- Helps prevent crystallization in homemade ice cream.
- Improves texture and creaminess.
Ingredient Swaps and Variations
One of the best parts about this recipe is how adaptable it is. Here are some variations you might try:
- Dairy-Free Version – Use coconut cream instead of heavy cream and dairy-free cream cheese.
- Nut-Free Option – Replace almond flour with sunflower seed flour.
- Extra Chocolatey – Add sugar-free chocolate chips to the ice cream filling.
- Festive Touch – Roll sandwich edges in crushed sugar-free peppermint candies.
- Vegan Alternative – Use coconut cream + agar-agar instead of gelatin.
Step-by-Step Recipe Guide
Here’s the full process broken into manageable steps.
Step 1: Make the Brownie Cookies
- Preheat oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper.
- Melt unsweetened chocolate and butter together, stirring until smooth.
- In another bowl, whisk almond flour, sweetener, baking soda, xanthan gum, and salt.
- Add vanilla extract and eggs to the melted chocolate mixture.
- Fold dry ingredients into wet until combined.
- Spread batter into prepared pan and bake for 12–15 minutes.
- Cool completely before handling.
Step 2: Prepare Peppermint Ice Cream
- Bloom gelatin in cold water for 5 minutes. Heat gently until dissolved.
- In a saucepan, whisk egg and sweetener. Gradually add cream, cooking until thickened.
- Whisk in dissolved gelatin.
- Beat softened cream cheese, then blend in custard mixture.
- Stir in peppermint extract and optional food coloring.
- Chill for 1 hour.
Step 3: Whip and Fold
- Whip 1 cup heavy cream with a tablespoon of sweetener until stiff peaks form.
- Gently fold whipped cream into chilled peppermint mixture.
Step 4: Assemble Sandwiches
- Cut brownie sheet in half.
- Place one half in baking pan, spread ice cream evenly, top with second half.
- Freeze at least 4 hours (overnight is best).
Step 5: Slice and Serve
- Run a sharp knife under hot water, wipe dry, then slice into 12 sandwiches.
- Serve immediately or wrap individually for storage.
Pro Tips for Perfect Results
- Preventing Crystals – Don’t skip the gelatin; it keeps ice cream creamy.
- Patience Pays – Let each stage cool before moving on for best texture.
- Cutting Cleanly – Always dip knife in hot water and wipe dry.
- Make-Ahead Strategy – Wrap sandwiches individually and store in freezer for up to 2 weeks.
Serving Ideas
- Holiday Platter – Arrange sandwiches on a tray, edges rolled in crushed sugar-free candy.
- Elegant Dessert – Plate with sugar-free chocolate drizzle and fresh mint.
- Summer Twist – Serve with fresh berries for a cooling seasonal touch.
- Coffee Companion – Pair with hot black coffee or unsweetened cocoa.
Nutritional Breakdown (Per Sandwich)
- Calories: 235
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 95mg
- Sodium: 110mg
- Total Carbs: 5.5g
- Fiber: 2g
- Net Carbs: 3.5g
- Protein: 5g
Comparison with a Traditional Ice-Cream Sandwich:
- Regular Version – 220–250 calories, 35–40g carbs, 20g sugar.
- Low-Carb Version – 235 calories, 3.5g net carbs, 0g added sugar.
Result: You get the same indulgence with a fraction of the carbs.
Storage & Shelf Life
- Wrap each sandwich tightly in plastic wrap.
- Store in airtight freezer-safe bags or containers.
- Keeps well for 2 weeks without texture loss.
- For softer bites, thaw at room temperature for 5–7 minutes before serving.
Frequently Asked Questions
Q: Can I make these ahead of time?
Yes! They’re freezer-friendly and can be made 1–2 weeks in advance.
Q: Can I use a different sweetener?
Absolutely. Allulose or monk fruit blends work beautifully, but adjust quantities as needed.
Q: Can I make it dairy-free?
Yes, substitute coconut cream and vegan cream cheese for a dairy-free version.
Q: How do I keep them from getting rock-hard?
Adding gelatin and whipping cream ensures a creamy texture. Allowing a few minutes at room temperature before eating also helps.
Q: Are they diabetic-friendly?
Yes, these sandwiches are low in sugar and net carbs, making them suitable for many diabetic diets. Always consult your doctor for personal advice.
Conclusion
Desserts should bring joy, not guilt. These Low-Carb Peppermint Ice-Cream Sandwiches deliver everything you love about a classic frozen treat—chewy brownie cookies, creamy peppermint filling, indulgent chocolate flavor—while staying low in carbs and sugar-free.
They’re festive enough for Christmas, refreshing enough for summer, and versatile enough to keep stocked in your freezer all year long.
