Prep time: 4 hrs+ Cook time: 20 mins Rest time: 10-12 hrs+ Total time: 16 hrs+
Makes: 4 ice cream sandwiches
These animal-based ice cream bars are made using beef cookies and raw milk ice cream.
What you need to make Animal-Based Ice Cream Sandwiches
Ingredients:
For the beef cookies:
- Carnivore Crisps beef flour (ASHLEYR for 10% off) or dehydrated ground beef
- Eggs (ASHLEY20 for 20% off)
- Pitted dates
- Grass-fed ghee (or butter)
- Sea salt (ASHLEYR for 15% off)
- Vanilla extract (optional)
For the raw milk ice cream:
- Raw milk
- Pitted dates (or honey, maple syrup, or date syrup); Note: to date, I have tried honey, blended dates, maple syrup, and date syrup to sweeten this ice cream. Date syrup wins by a landslide!
- Vanilla bean
- Vanilla extract (optional, but highly recommended for flavor)
- Sea salt (ASHLEYR for 15% off)
Equipment:
- Food processor
- Baking sheet
- Cookie cutter
- Blender
- Parchment paper
- Ice cream maker
- 8×8 baking pan
(for the full recipe, scroll to the bottom)
Substitutions
Dehydrated ground beef (that is then blended into “flour”) will work in place of Carnivore Crisps beef flour (ASHLEYR for 10% off). See this recipe for instructions.
How to make Animal-Based Ice Cream Sandwiches
If a visual will help, watch the Instagram Reel for this recipe.
Make the raw milk ice cream, transfer it to a container, and freeze.
To make the raw milk ice cream, follow this recipe here.
Note: I used raw cream instead of the raw milk cream top when I made the ice cream for this recipe. I also used maple syrup instead of dates.
Once the ice cream is done, line your 8×8 baking dish with a piece of parchment paper and pour in the ice cream.
Smooth out the top, then place it in the freezer for 8+ hours to firm up.
Make the beef cookies.
While the ice cream is freezing, make the beef cookies. Follow this recipe here.
Note: To make the cookies, I placed the batter in the same size cookie cutter I used for the ice cream (explained below) and also cut them into exact circles post-baking. For a visual of this process, check out the Instagram Reel for this recipe.
Freeze the cookies and other tools.
Once the cookies are done and cool, place them in the freezer along with whatever plate you’ll be using to freeze your finished ice cream sandwiches (I used a small baking sheet) and a piece of parchment paper on top.
Note: Do not skip the above step. I attempted to make the ice cream sandwiches with room-temperature cookies and also placed them on a room-temperature baking sheet/piece of parchment paper. They melted to liquid in minutes, even while being prompt and putting them in the freezer immediately after making them. I had to redo them, so I froze everything as mentioned above first, and didn’t have this issue the second go around.
Make the ice cream sandwiches.
Once the ice cream is firm and the cookies/plate/parchment paper are frozen, remove the dish with ice cream, the cookies, and your frozen plate/piece of parchment paper from the freezer.
Remove the parchment paper with ice cream from the 8×8 baking dish and set it on a flat surface.
Take your cookie cutter and use it to cut a cylinder of ice cream from the formed slab. Place the circle of ice cream in between two cookies to make an ice cream sandwich. For a visual of this process, check out the Instagram Reel for this recipe.
Set each finished ice cream sandwich on the piece of parchment paper on top of your frozen plate. Work quickly and freeze immediately once all ice cream sandwiches are completed.
Note: As for which cookie cutter size to use, you can use whatever size you wish. I chose the 3.5-inch piece from this set because I wanted to cut 4 perfect circles from the 8×8 slab with as little waste as possible.
Note: You will have some raw milk ice cream left over.
Freeze the ice cream sandwiches, then serve.
You can eat the ice cream sandwiches immediately, but I recommend freezing them for a least a little bit to set.
These are best enjoyed right out of the freezer and will melt fairly quickly, especially in warm climates.
Tips to make the best Animal-Based Ice Cream Sandwiches
- To make the cookies, I placed the batter in the same size cookie cutter I used for the ice cream (explained below) and also cut them into exact circles post-baking. For a visual of this process, check out the Instagram Reel for this recipe.
- Do not skip freezing the cookies/plate/parchment paper you’ll be using for the finished ice cream sandwiches. I attempted to make the ice cream sandwiches with room-temperature cookies and also placed them on a room-temperature baking sheet/piece of parchment paper. They melted to liquid in minutes, even while being prompt and putting them in the freezer immediately after making them. I had to redo them, so I froze everything as mentioned above first. I didn’t have the melting issue the second go around.
- As for which cookie cutter size to use, you can use whatever size you wish. I chose the 3.5-inch piece from this set because I wanted to cut 4 perfect circles from the 8×8 slab with as little waste as possible. You will have some raw milk ice cream left over.
A few of my other favorite sweet eats:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Animal-Based Ice Cream Sandwiches
Animal-Based Ice Cream Sandwiches
Equipment
- Baking sheet
Ingredients
For the beef cookies:
- 1 lb ground beef (as lean as possible) or 1 cup Carnivore Crisps beef flour (ASHLEYR for 10% off)
- 2 eggs
- 1/3 cup grass-fed ghee (or butter)
- 1-1.5 cups (6-9 oz) pitted dates
- 2 tsp vanilla extract (optional, but recommended)
- 1/4 tsp sea salt (ASHLEYR for 15% off)
For the raw milk ice cream:
- 4 cups raw milk (or raw cream)
- 1 cup pitted dates (or 1/2 cup raw honey, maple syrup, or date syrup)...I recommend date syrup!
- 1 vanilla bean
- 1 tsp vanilla extract (optional, but recommended for flavor)
- 1/4 tsp sea salt (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
- Note: If you liked this ice cream bars recipe, click here for more animal-based ice cream recipes.
If a visual will help, watch the Instagram Reel for this recipe.
Make the raw milk ice cream, transfer it to a container, and freeze.
- To make the raw milk ice cream, follow this recipe here.
- Note: I used raw cream instead of the raw milk cream top when I made the ice cream for this recipe. I also used maple syrup instead of dates.
- Once the ice cream is done, line your 8x8 baking dish with a piece of parchment paper and pour in the ice cream.
- Smooth out the top, then place it in the freezer for 8+ hours to firm up.
Make the beef cookies.
- While the ice cream is freezing, make the beef cookies. Follow this recipe here.
- Note: To make the cookies, I placed the batter in the same size cookie cutter I used for the ice cream (explained below) and also cut them into exact circles post-baking. For a visual of this process, check out the Instagram Reel for this recipe.
Freeze the cookies and other tools.
- Once the cookies are done and cool, place them in the freezer along with whatever plate you'll be using to freeze your finished ice cream sandwiches (I used a small baking sheet) and a piece of parchment paper on top.
- Note: Do not skip the above step. I attempted to make the ice cream sandwiches with room-temperature cookies and also placed them on a room-temperature baking sheet/piece of parchment paper. They melted to liquid in minutes, even while being prompt and putting them in the freezer immediately after making them. I had to redo them, so I froze everything as mentioned above first. I didn't have the melting issue the second go around.
Make the ice cream sandwiches.
- Once the ice cream is firm and the cookies/plate/parchment paper are frozen, remove the dish with ice cream, the cookies, and your frozen plate/piece of parchment paper from the freezer.
- Remove the parchment paper with ice cream from the 8x8 baking dish and set it on a flat surface.
- Take your cookie cutter and use it to cut a cylinder of ice cream from the formed slab. Place the circle of ice cream in between two cookies to make an ice cream sandwich. For a visual of this process, check out the Instagram Reel for this recipe.
- Set each finished ice cream sandwich on the piece of parchment paper on top of your frozen plate. Work quickly and freeze immediately once all ice cream sandwiches are completed.
- Note: As for which cookie cutter size to use, you can use whatever size you wish. I chose the 3.5-inch piece from this set because I wanted to cut 4 perfect circles from the 8x8 slab with as little waste as possible.
- Note: You will have some raw milk ice cream left over.
Freeze the ice cream sandwiches, then serve.
- You can eat the ice cream sandwiches immediately, but I recommend freezing them for a least a little bit to set.
- These are best enjoyed right out of the freezer and will melt fairly quickly, especially in warm climates.
Looking for some more easy sweet eats? Try one of these recipes:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
