Keto Brownie Ice Cream

Indulge in the ultimate guilt-free dessert with this creamy, decadent Keto Brownie Ice Cream—a recipe that perfectly combines rich cocoa flavor with chewy, fudgy keto brownie chunks. Crafted with a luscious custard base of heavy cream, unsweetened almond milk, and erythritol, this low-carb treat delivers all the indulgence without the sugar. A swirl of melted unsweetened chocolate and butter enhances its velvety texture, while a hint of vanilla rounds out the flavor. The pièce de résistance? Generous bites of homemade keto-friendly brownies folded into every scoop. Ideal for keto dieters and anyone looking for a satisfying sweet treat, this homemade ice cream is easy to make with an ice cream maker and perfect for sharing—or savoring by yourself. Treat yourself to this low-carb frozen delight that tastes every bit as indulgent as traditional brownie ice cream.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 2 cups Heavy cream
• 1 cup Unsweetened almond milk
• 0.5 cup Erythritol sweetener
• 1 teaspoon Vanilla extract
• 0.25 cup Cocoa powder
• 4 large Egg yolks
• 1 cup Keto brownie chunks
• 2 tablespoons Butter
• 1 ounce Unsweetened chocolate, chopped

Directions

Step 1

In a medium saucepan, combine heavy cream, almond milk, and erythritol. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

Step 2

In a separate bowl, whisk together egg yolks. Gradually add about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.

Step 3

Pour the egg yolk mixture back into the saucepan with the remaining cream mixture, stirring constantly.

Step 4

Cook over medium-low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.

Step 5

Remove from the heat and stir in vanilla extract and cocoa powder until fully combined.

Step 6

Melt butter and unsweetened chocolate in a separate small pan or microwave, mix until smooth, then incorporate into the cream mixture.

Step 7

Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.

Step 8

Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or until thoroughly chilled.

Step 9

Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

Step 10

Fold in keto brownie chunks evenly throughout the ice cream.

Step 11

Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

Nutrition Facts

Serving size	(1228.2g)

Amount per serving	% Daily Value*
Calories	3293.7

Total Fat 306.6g	0%
Saturated Fat 160.1g	0%
Polyunsaturated Fat 1.5g
Cholesterol 1368.5mg	0%
Sodium 996.6mg	0%
Total Carbohydrate 210.5g	0%
Dietary Fiber 37.2g	0%
Total Sugars 10.6g
Protein 45.0g	0%

Vitamin D 165.5IU	0%
Calcium 739.3mg	0%
Iron 12.1mg	0%
Potassium 1105.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.0%

Protein: 4.8%

Carbs: 22.3%