Low Carb Brownie Ice Cream
Indulge guilt-free with this creamy and decadent Low Carb Brownie Ice Cream, a dessert that perfectly balances rich chocolate flavor with a low-carb lifestyle. Made with a silky custard base of heavy cream, unsweetened almond milk, and cocoa powder, this ice cream is naturally sweetened with erythritol for a sugar-free treat. The highlight? Chunks of fudgy, homemade low-carb brownies are folded in for a delightful burst of texture and flavor in every bite. Quick to prepare with just 15 minutes of prep time and customizable to fit your favorite brownie recipe, this ice cream is a game-changer for keto dieters and anyone seeking a luxurious, healthier dessert option. Perfect for summer cravings, special celebrations, or an everyday indulgence, it’s destined to become your go-to low-carb dessert!
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Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.75 cup Erythritol sweetener
- 0.25 cup Cocoa powder
- 1 teaspoon Vanilla extract
- 4 large Egg yolks
- 1 batch Low carb brownies
- 0.5 teaspoon Salt
Directions
Step 1
In a medium saucepan, combine the heavy cream, almond milk, erythritol, cocoa powder, and salt. Whisk together over medium heat until the mixture is hot but not boiling, ensuring the sweetener dissolves completely.
Step 2
In a separate bowl, whisk the egg yolks until they are slightly thickened. Slowly whisk in about 1 cup of the hot cream mixture into the egg yolks to temper them.
Step 3
Whisk the tempered eggs back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This should take about 5-7 minutes.
Step 4
Remove the mixture from heat and stir in vanilla extract. Let it cool to room temperature before chilling in the refrigerator for at least 2 hours.
Step 5
Once fully chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
Step 6
In the meantime, prepare a low-carb brownie recipe and allow it to cool completely. Cut the brownies into small cubes.
Step 7
When the ice cream is nearly done, add the brownie chunks into the ice cream maker to ensure they are evenly distributed.
Step 8
Transfer the ice cream to a freezer-safe container and freeze for at least 1 hour to firm up before serving.
Nutrition Facts
| Serving size | (1056.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2077.3 |
| Total Fat 193.9g | 0% |
| Saturated Fat 108.3g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 1238mg | 0% |
| Sodium 1671.4mg | 0% |
| Total Carbohydrate 203.3g | 0% |
| Dietary Fiber 10.6g | 0% |
| Total Sugars 3.3g | |
| Protein 21.2g | 0% |
| Vitamin D 161.0IU | 0% |
| Calcium 569.9mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 572.4mg | 0% |
Source of Calories