Sugar Free Pecan Ice Cream Sandwiches

Sugar Free Pecan Ice Cream Sandwiches are a delicious cold treat that are full of flavor.

These no added sugar treats feature creamy rich pecan ice cream sandwiched between slices of tasty chocolate brownies.

What makes Sugar Free Pecan Ice Cream Sandwiches so good?

Sugar Free Pecan Ice Cream Sandwiches are ice cream sandwiches made with homemade ice cream surrounded by slices of brownies.

I like that this recipe is also keto, low carbohydrate, and gluten free diet friendly!

Have you tried my recipe for Sugar Free Strawberry Icebox Cake?

That strawberry icebox cake is a a classic and simple layered dessert recipe made with fresh strawberries and no added sugar. Both this recipe for pecan ice cream sandwiches and that recipe for icebox cake are delicious no added sugar recipe ideas that are especially nice on a warm weather day.

The brownie portion of this recipe is sweetened with allulose sweetener. You can find allulose here.

Why we love this no added sugar ice cream sandwich recipe.

These ice cream sandwiches can be individually wrapped and frozen.
This makes it easy for anyone looking for a quick, cold, no added sugar snack.

Here is what else we like about this recipe.

• The ice cream sandwiches can be cut into smaller or larger sizes making it easier to share with others.
• Ice cream sandwiches can be served as a cake for a celebration such as a birthday or outdoor gathering.
• This is an easy recipe for ice cream sandwiches made with basic ingredients.
• Customizing this recipe is as easy as using a different kind of nut or swapping out the extract that you use.
• Ice cream sandwiches go great with Sugar Free Whipped Cream or Sugar Free Chocolate Ganache on top.
• About everyone can agree on this recipe.

Ingredients needed to make no added sugar ice cream sandwiches.

For the brownie layers.

• Almond Flour. This is used for flavor and to make this recipe keto, low in carbs, and gluten free.
• Unsweetened Cocoa Powder. To make the brownies chocolatey.
• Sugar Alternative. Allulose was the granular sweetener used to make my sandwiches. You can use a different granular sugar alternative that measures like allulose and that can also be baked with.
• Baking Powder. Added for a small amount of leavening.
• Butter. Use actual butter for optimal flavor.
• Sugar Free or Keto Chocolate Chips. Use chocolate chips that can be melted.
• Eggs. Used for moisture retention and for binding the ingredients together. Your eggs should be at room temperature.
• Vanilla Extract. Added for flavor balance.

For the ice cream.

• Heavy Cream. This is the base of the ice cream.
• Butter. Again, use real butter for better flavor and for structure.
• Egg Yolks The egg yolks should be slightly beaten.
• Sugar Free Powdered Sugar. Powdered Erythritol was used in making my ice cream sandwiches.
• Vanilla Extract.
• Pecans. The pecans should be chopped to a size that is easy to consume.
• Xanthan Gum. Added for texture to make this ice cream more creamy and to help with storage.
• Optional: Vodka. If you do not mind a boozy addition to your ice cream, the vodka is used to make this ice cream even more creamy as it can keep the ice crystals at bay.

Tips for making the best sugar free ice cream sandwiches.

Allulose was the sugar alternative used to make my sandwiches with. If you use an alternative to allulose, select one that measures like allulose and can also be baked with.

More helpful tips for you.

1. The brownie portion of my recipe was made from scratch. If you decide to make this recipe using a sugar free brownie mix, make the mix according to the directions (ingredients) but, bake the the brownies in a pan like mine were baked in.
2. The baked brownies should be fully cooled before assembling the ingredients. This will ensure that the ice cream does not melt into the brownies making for a sloppy mess or soggy brownies.
3. Vodka can be added to the ice cream to help prevent ice crystals from forming. Ice crystals can make it hard to spread the ice cream over the brownies.
4. Both the brownies and the ice cream can be made in advance and assembled the next day. You may want to allow the ice cream to soften a bit to make it easier to spread.
5. Day old brownies work great in this recipe as they are more sturdy than freshly baked brownies.
6. Not a fan of pecans? Feel free to use the nut of your choice or no nut at all.

How to make Sugar Free Pecan Ice Cream Sandwiches

Prep Time: 20 minutes .
Bake Time: 10 minutes .
Chilling Time: 4 hours
Servings: 9 large ice cream sandwiches .

1. To make the brownies, preheat your oven to 350 and prep two square baking pans (9") with parchment paper that overhangs the edges of the pan.
2. In a microwave-safe bowl, heat together the butter and chocolate chips, stopping to stir every 30 seconds, until mostly melted.
3. Next, use a whisk to combine together the almond flour, unsweetened cocoa powder, sugar alternative and baking powder in a large mixing bowl. Make a well in the center and then carefully pour the melted ingredients into the well. Lightly stir the ingredients.
4. Add the eggs and the vanilla extract to the bowl and mix until just combined. Then transfer the ingredients to your prepared baking pans as evenly as possible.
5. Bake the brownies for 10 minutes and then let them sit at room temperature for ten minutes before carefully using the parchment paper that hangs over the sides of the pan to lift the brownies from the pan and transfer to wire cooling rack(s).
6. To make the ice cream, start by melting the butter over medium heat in a large saucepan. Once the butter has melted you can slowly pour the heavy cream into the saucepan and bring cook the ingredients to just below a simmer, whisking as needed.
7. Bump the heat down to low and slowly add your beaten egg yolks to the saucepan, whisking constantly until blended in. We are tempering the eggs while not trying to make scrambled eggs. Then remove the saucepan from the heat and whisk in the sugar alternative and vanilla extract.
8. Carefully transfer the ingredients from the saucepan to a large mixing bowl.
9. Add the xanthan gum and the vodka to the mixing bowl and beat until smooth and creamy.
10. Once the mixture is creamy you can use a rubber spatula or similar item to gently fold in the chopped pecans until evenly distributed.
11. Transfer the ingredients to a loaf pan, cover with plastic, and freeze until set (three to four hours). While your ice cream is setting, stir it every 45 minutes to prevent the formation of ice crystals.
12. When you are ready to assemble your sandwiches, take the ice cream out of your freezer and let it sit for a few minutes to get soft enough to spread.
13. Evenly spread the ice cream over one of the brownie slabs and then place the other slab on top of the ice cream, pressing it into place as needed. Then wrap the brownie in plastic wrap or similar item and freeze until set (two to three hours).
14. When you are ready to cut your ice cream into sandwiches, cut the brownies into nice pieces (cut like a tic tac toe board into nine pieces) and enjoy.

Expert Tip 👉 Egg yolks are used to make the ice cream in this recipe more like a custard. You can find my other sugar free ice cream recipes (made without eggs) here.