Sugar-Free Brownie Ice Cream
Indulge in the creamy decadence of Sugar-Free Brownie Ice Cream, a guilt-free dessert that’s as rich and satisfying as its sugary counterpart. Made with a luscious blend of heavy cream, unsweetened almond milk, and the natural sweetness of erythritol, this frozen treat is perfect for anyone seeking a low-carb, sugar-free indulgence. The recipe uses cocoa powder for a deep chocolate flavor and features chunks of sugar-free brownies for a delightful texture in every bite. It’s crafted with a classic custard base, ensuring a velvety-smooth consistency, and churned to perfection in an ice cream maker. Whether you're following a keto lifestyle or just looking for a healthier dessert option, this homemade ice cream will become your go-to favorite. Serve it solo, or pair it with fresh berries or a drizzle of sugar-free chocolate syrup for a truly show-stopping treat!
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Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.75 cup Erythritol sweetener
- 0.5 cup Cocoa powder, unsweetened
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Sugar-free brownie pieces
- 4 Egg yolks
Directions
Step 1
In a medium saucepan over medium heat, combine the heavy cream, almond milk, erythritol, and salt. Stir occasionally until the mixture reaches a hot but not boiling temperature.
Step 2
In a small bowl, whisk the egg yolks until they become slightly frothy.
Step 3
Gradually add a ladle of the hot cream mixture into the egg yolks while whisking continuously to temper them, then pour the yolk mixture back into the saucepan.
Step 4
Cook the mixture over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon, about 5-7 minutes. Do not boil.
Step 5
Remove the saucepan from heat and stir in the cocoa powder and vanilla extract until fully incorporated.
Step 6
Let the mixture cool to room temperature, then cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours or until completely chilled.
Step 7
Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. In the last few minutes of churning, gradually add in the sugar-free brownie pieces until evenly distributed.
Step 8
Transfer the ice cream to an airtight container and freeze for at least 2 hours for firmer ice cream, or enjoy immediately for a soft-serve consistency.
Nutrition Facts
| Serving size | (1330.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2863.2 |
| Total Fat 232.9g | 0% |
| Saturated Fat 124.2g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 1277.2mg | 0% |
| Sodium 1543.9mg | 0% |
| Total Carbohydrate 369.0g | 0% |
| Dietary Fiber 51.6g | 0% |
| Total Sugars 3.1g | |
| Protein 53.4g | 0% |
| Vitamin D 161.0IU | 0% |
| Calcium 785.0mg | 0% |
| Iron 25.1mg | 0% |
| Potassium 2456.1mg | 0% |
Source of Calories