1. Preheat the oven to 350 F. Grease a baking sheet with non-stick spray.

2. Prepare the blonde brownie batter and using a offset spatula, spread the batter in an even layer across the baking sheet in a thin, even layer.

3. Bake until set and lightly golden brown, about 15 minutes. Allow it to cool completely before cutting into bars or rounds. Cutting the brownie bars into squares yields no waste, cutting with a cookie cutter may result in extra brownie. Eat the extra or use it for my easy keto cake trifle instead.

4. Allow the bases for your ice cream sandwiches to freeze for about 30-45 minutes. You want them to be hard enough to place ice cream on, press, and set.

5. Keep in the freezer until serving. Allow them to thaw for 10-15 minutes prior to eating (especially when using store bought keto/ low carb ice creams).