Keto Brownie Ice Cream
Indulge your sweet tooth guilt-free with this rich and creamy Keto Brownie Ice Cream—a decadent, low-carb dessert that perfectly satisfies chocolate cravings. Made with a velvety base of heavy cream, cocoa powder, and erythritol, this recipe features chunks of irresistible keto brownies swirled throughout for added texture and flavor. The smooth custard is churned into a luscious treat that's not only sugar-free but also packed with indulgent ingredients like unsweetened almond milk, butter, and unsweetened chocolate. With just 30 minutes of prep time, this easy keto dessert is ideal for anyone following a ketogenic or low-carb lifestyle. Serve it straight from the freezer for a luxurious scoop of creamy, chocolatey perfection. Perfect for summertime or any time!
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Recipe Information
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
Instructions
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.
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.
Pour the egg yolk mixture back into the saucepan with the remaining cream mixture, stirring constantly.
Cook over medium-low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
Remove from the heat and stir in vanilla extract and cocoa powder until fully combined.
Melt butter and unsweetened chocolate in a separate small pan or microwave, mix until smooth, then incorporate into the cream mixture.
Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or until thoroughly chilled.
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
Fold in keto brownie chunks evenly throughout the ice cream.
Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
3294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.6 g | 393% | |
| Saturated Fat | 160.1 g | 800% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1368 mg | 456% | |
| Sodium | 997 mg | 43% | |
| Total Carbohydrate | 210.5 g | 77% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 10.6 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 739 mg | 57% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1106 mg | 24% | |
*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.
