Low Sodium Brownie Ice Cream
Indulge guilt-free with this luscious Low Sodium Brownie Ice Cream, a delightful fusion of chewy homemade brownies and creamy vanilla ice cream designed with heart-healthy ingredients. Perfect for those watching their sodium intake, this recipe combines rich unsalted butter and unsweetened cocoa to create bite-sized brownie pieces, gently folded into low-sodium vanilla ice cream for maximum decadence and flavor. With only 15 minutes of prep time and straightforward steps, this dessert is a breeze to make and ideal for serving at family gatherings or as a refreshing summer treat. Whether you're looking for a better-for-you alternative or simply craving a luxurious sweet, this low sodium ice cream is ready to satisfy.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 1 cup Sugar
- 2 teaspoons Vanilla extract
- 2 Large eggs
- 0.5 cup All-purpose flour
- 0.3 cup Unsweetened cocoa powder
- 0.25 teaspoon Baking soda
- 4 cups Low sodium vanilla ice cream
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.
In a medium-sized saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and add the sugar and vanilla extract. Stir until well combined.
Allow the mixture to cool slightly, then beat in the eggs one at a time, mixing well after each addition.
In a separate bowl, sift together the flour, cocoa powder, and baking soda.
Gradually add the dry ingredients to the butter mixture, stirring until fully incorporated.
Pour the brownie batter into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan on a wire rack before cutting them into small bite-sized pieces.
Once the brownies are cooled and chopped, take the low sodium vanilla ice cream out of the freezer to soften slightly for about 5 minutes.
In a large mixing bowl, gently fold the brownie pieces into the softened vanilla ice cream.
Transfer the ice cream mixture into a freezer-safe container and smooth the top. Cover tightly and place in the freezer for at least 2 hours or until firm.
Remove from freezer a few minutes before serving to allow it to soften slightly, then scoop and enjoy your low sodium brownie ice cream.
Nutrition Facts
Calories |
3716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.0 g | 222% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 911 mg | 304% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 518.6 g | 189% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 400.2 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 12.4 mcg | 62% | |
| Calcium | 1372 mg | 106% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3198 mg | 68% | |
*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.
