Sugar-Free Brownie Ice Cream
Indulge guilt-free with this decadent Sugar-Free Brownie Ice Cream, a perfect dessert crafted to satisfy your sweet tooth without the added sugar. Made with rich, velvety heavy cream and almond milk, this creamy custard-based ice cream is sweetened naturally with erythritol, making it ideal for low-carb or keto-friendly diets. Unsweetened cocoa powder lends a deep chocolate flavor, while the addition of bite-sized sugar-free brownie pieces takes each scoop to the next level of deliciousness. With simple yet satisfying steps like tempering egg yolks and churning to perfection, this homemade frozen treat is a luxurious blend of texture and flavor. Serve it straight from the churn for a soft-serve experience or let it set in the freezer for a firmer scoop that’s worth the wait. Perfect for anyone craving a sugar-free, chocolatey indulgence!
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Recipe Information
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
Instructions
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.
In a small bowl, whisk the egg yolks until they become slightly frothy.
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.
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.
Remove the saucepan from heat and stir in the cocoa powder and vanilla extract until fully incorporated.
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.
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.
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
Calories |
2863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.9 g | 299% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1277 mg | 426% | |
| Sodium | 1544 mg | 67% | |
| Total Carbohydrate | 369.0 g | 134% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 3.1 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 785 mg | 60% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 2456 mg | 52% | |
*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.
