Low Carb Brownie Ice Cream
Indulge guilt-free with this rich and creamy Low Carb Brownie Ice Cream—an irresistible dessert that combines decadent fudge-like brownie chunks with velvety chocolate ice cream, all crafted to fit your low-carb lifestyle. This homemade recipe uses wholesome ingredients like heavy cream, unsweetened almond milk, and erythritol for a perfectly smooth texture and sweet flavor without the sugar spike. With the addition of cocoa powder and vanilla extract, each bite is packed with a bold, chocolatey intensity that’s a feast for your senses. Prepared with just 15 minutes of prep time and churned to perfection, this freezer-friendly treat is ideal for satisfying your sweet tooth while sticking to your health goals. Whether you’re watching carbs or simply craving a homemade dessert, Low Carb Brownie Ice Cream delivers a luxurious combination that’s perfect for any occasion.
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Recipe Information
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
Instructions
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.
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.
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.
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.
Once fully chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
In the meantime, prepare a low-carb brownie recipe and allow it to cool completely. Cut the brownies into small cubes.
When the ice cream is nearly done, add the brownie chunks into the ice cream maker to ensure they are evenly distributed.
Transfer the ice cream to a freezer-safe container and freeze for at least 1 hour to firm up before serving.
Nutrition Facts
Calories |
2077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.9 g | 249% | |
| Saturated Fat | 108.3 g | 542% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1238 mg | 413% | |
| Sodium | 1671 mg | 73% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 3.3 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 570 mg | 44% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 572 mg | 12% | |
*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.
