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+ servings
4 chocolate chaffle ice cream sandwiches stacked on each other

Chocolate Chaffle Ice Cream Sandwiches (Keto, Low Carb, Paleo)

Chocolate Chaffle Ice Cream Sandwiches are the BEST dessert or snack! We even eat them for breakfast occasionally! With perfectly textured Chocolate Chaffles, this healthy treat is quick and easy to assemble, but so special! Keto, Low Carb and Paleo.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword chaffle, chocolate, chocolate ice cream, keto, low carb, paleo, sandwich
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 1 large or 3 small ice cream sandwiches
Calories 128kcal
Author Megan
Cost $2


  • chaffle maker (or waffle iron)
  • freezer


  • 6 mini Chocolate Chaffles (one recipe) OR 2 regular-size chaffles (OR 1 large waffle if you want to make a chaffle ice cream "taco" using a normal size waffle maker)
  • 1 cup ice cream , Keto or Low Carb OR Paleo
  • toppings or dips , optional: sprinkles, chocolate chips, Chocolate Shell


  • Soften hard ice cream at room temperature a minimum of 10 minutes (or longer in the fridge to soften it evenly). Freeze cooled chaffles a minimum of 10 minutes.
  • Use a cookie scoop to evenly portion ice cream on top of chaffle. Scoop portion that best fits your chaffle size: about 1/3 cup for tiny chaffles, about 2/3 to 1 cup for regular size chaffles.
  • Add second chaffle, to make a sandwich, and gently press down until ice cream scoop evenly comes to the edges of both chaffles. Place completed sandwich on a tray or flat plate and freeze immediately. Repeat with any remaining Chocolate Chaffles.
  • Freeze a minimum of 10 minutes if you wish to eat immediately. Otherwise, freeze for 3 hours, or cover and freeze overnight or longer.
  • To roll in sprinkles or chocolate chips, simply freeze for 10 to 30 minutes. Then place sprinkles or chocolate chips in small dish. Roll ice cream edges into bits, sprinkling and pressing topping on in places, as needed. Freeze until ready to eat.
  • To make and dip in Chocolate Shell, see Recipe Notes below.


Chocolate Shell recipe

  • 1/2 cup coconut oil, melted
  • 1/2 cup fair trade cocoa powder (find it here)
  • 1/4 cup low carb powdered sweetener (like this one) for Keto and Low Carb; for Paleo, use pure maple syrup or raw honey, preferably at room temperature
  • 2 pinches sea salt (not optional) :)
  • stevia drops, to taste, if you want your chocolate sweeter
  1. Use a small saucepan and low heat. Do not allow any water in or near your saucepan or any of your ingredients.
  2. Place coconut oil in saucepan and allow it to melt slowly.
  3. Once melted, whisk in cocoa powder. Then slowly whisk in sweetener. Add sea salt.
  4. Allow to cool slightly before spooning over well-frozen ice cream sandwiches.


Calories: 128kcal | Carbohydrates: 5g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 1000mg | Fiber: 4g | Sugar: 1g | Vitamin A: 220IU