With these low-carb raspberry cheesecake ice cream sandwiches, you can enjoy dessert without feeling bad about it. Feels good without the extra carbs and is creamy and fruity.
Ingredients: 2 cups raspberries, fresh or frozen. 1 cup cream cheese, softened. 1/2 cup heavy cream. 1/4 cup powdered erythritol or preferred low-carb sweetener. 1 teaspoon vanilla extract. 8 low-carb almond flour cookies or wraps.
Instructions: Blend or process raspberries until they are smooth in a blender or food processor. Cream cheese, heavy cream, powdered erythritol, and vanilla extract should all be mixed together in a bowl. Mix until everything is smooth and well mixed. Mix the raspberry puree into the cream cheese mixture until it's spread out evenly. Put the mix in a shallow dish or an ice cube tray, and freeze it for at least 4 hours, or until it gets hard. Once the ice cream is firm, put the amount you want on half of the cookies or wraps and then put the other half on top to make a sandwich. You can serve it right away or put it in the freezer until you're ready to serve.
Prep Time: 15 minutes
Cook Time: 240 minutes
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