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All Day I Dream About Food

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July 7, 2014

Brownie Explosion Ice Cream

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Creamy low carb vanilla ice cream with decadent chunks of sugar-free brownies. The ultimate summer indulgence!

Low Carb Brownie Explosion Ice CreamI am officially declaring this week Ice Cream Week on All Day I Dream About Food. For no other reason than I happen to have a few ice cream recipes I’ve been hanging on to and now that it’s the height of summer, it seems like a good time to share. I was going to go all out and bring you a new ice cream recipe every day this week, but I lost steam on that idea a few days ago. To carry out such a grand plan, it meant I needed to quickly produce another few ice cream recipes last week and as I had a few other things going on, it seemed less and less like a real possibility. I’d rather bring you the two really good, well thought out ice cream recipes I already have, rather than attempting to churn out a few more just to fill the void (yep, pun intended). But to cap off the week and really make it a true ice cream social, we are going to have ourselves a fun giveaway come Friday. I think you might be able to guess what the prize is, given that it’s Ice Cream Week. Be sure to check back in for that!

I scream, you scream, we all scream for ice cream, right? I mean, who doesn’t like the creamy cold stuff? I can honestly say I haven’t met a single person in my life who doesn’t like ice cream. Some people are intolerant to the dairy-filled treat, but even they usually love the stuff. And they do their darnedest to get little paws on dairy-free versions as often as possible. Summer just isn’t summer without copious amounts of ice cream to cool you off on a sweltering day.

Sugar Free Grain Free Brownie Explosion Ice Cream

And there are so many wonderful flavour possibilities with ice cream, so many amazing and creative ways to serve it up and enjoy it. I have a long list of ideas for ice cream recipes at any given moment, some more outlandish than others. I also have many grand plans for more elaborate ice cream creations like cakes and pies and sandwiches. The vast majority of these will probably never get made because I have more recipe ideas than one could possibly make in a lifetime. Actually, I have more recipe ideas than one could possibly make in 12 lifetimes. But at least I have dreams, right?

Low Carb Brownie Ice Cream Recipe with Sugar Free Caramel Sauce

I truly love making ice cream recipes to rival those that you see on grocery store shelves. I often find myself walking down the freezer aisles, thinking “well, I could make that!”. And I thought that very thing a few months ago when my son clamoured for a sugary, high-carb brownie chunk ice cream we passed by on a grocery store run. It’s so ridiculously simple and yet so decadent, putting chunks of brownie in ice cream. And I knew my basic low carb flourless brownie recipe would make the ideal chunks for a much healthier version. I just made a batch, let them cool, then chopped them all up and added them to a rich low carb vanilla ice cream. And for an extra special treat, I topped it off with some low carb salted caramel sauce. Take that, store bought!

Low Carb Gluten Free Brownie Ice Cream

Low Carb Brownie Explosion Ice Cream
Print
Brownie Explosion Ice Cream
Prep Time
15 mins
Cook Time
30 mins
Chill Time
3 hrs
Total Time
3 hrs 45 mins
 

Creamy low carb vanilla ice cream with decadent chunks of sugar-free brownies. The ultimate summer indulgence!

Course: Dessert
Cuisine: Dessert
Servings: 5 cups (approximate)
Calories: 313 kcal
Ingredients
Brownies:
  • 1/2 cup butter
  • 3 oz unsweetened chocolate
  • 1/4 cup cocoa powder
  • 1/2 cup Swerve Sweetener or other erythritol
  • 1/2 tsp vanilla extract
  • 1/4 tsp liquid stevia extract
  • 4 large eggs
Ice Cream:
  • 2 & 1/2 cups cream
  • 1 cup almond milk
  • 1/2 cup Swerve Sweetener or granulated erythritol
  • 4 large egg yolks
  • 2 tbsp vodka optional, helps reduce iciness
  • 2 tbsp vegetable glycerin optional, helps keep it soft in the freezer
  • 1/2 tsp vanilla extract
  • 1/4 tsp liquid stevia extract
  • 1/4 tsp xanthan gum
Instructions
Brownies:
  1. Preheat oven to 325F and grease an 8x8 inch baking pan.
  2. Melt butter, chocolate and cocoa powder together in a medium saucepan, stirring until smooth.
  3. Stir in erythritol, vanilla extract and stevia. Let cool 5 minutes.
  4. Whisk in eggs, one at a time, until well combined.
  5. Spread mixture in prepared pan. Bake 12 to 15 minutes, or until just barely set and middle is still not quite cooked. Watch them carefully as they can get quite dry if overdone. The edges may rise a little higher but should recede as they cool.
  6. Let cool in pan. Once cool, cut into chunks for ice cream.
Ice Cream:
  1. For the ice cream, set a bowl over an ice bath and set aside.
  2. Combine cream, almond milk and erythritol in medium saucepan over medium heat. Stir until erythritol dissolves and mixture reaches 175F on an instant read thermometer.
  3. Whisk egg yolks in a medium bowl. Slowly add about 1 cup of the hot cream mixture, whisking continuously, to temper the yolks. Then slowly whisk egg yolk mixture back into cream, whisking continuously.
  4. Cook until mixture reaches 180F on an instant read thermometer.
  5. Pour mixture into bowl set over ice bath and allow to cool 10 minutes. Then wrap tightly in plastic wrap and chill at least 3 hours.
  6. Stir in vodka, if using, vegetable glycerin, if using, vanilla extract and stevia extract. Sprinkle with xanthan gum and whisk vigorously to combine.
  7. Pour custard into the canister of an ice cream maker and churn according to manufacturer's directions.
  8. Once churned, transfer half to a large, airtight container. Stir in half of the brownie chunks, then top with remaining ice cream and remaining brownie chunks until well combined.
  9. Freeze until firm but not rock hard, about 2 hours.
  10. Serve with Salted Caramel Sauce, if desired
Recipe Notes

Serves 10. Each serving has 8.03 g of carbs and 2.23 g of fiber. Total NET CARBS = 5.8 g.

Food energy: 313kcal
Saturated fatty acids: 17.24g
Total fat: 27.81g
Calories from fat: 250
Cholesterol: 212mg
Carbohydrate: 8.03g
Total dietary fiber: 2.23g
Protein: 6.93g
Sodium: 77mg

Nutrition Facts
Brownie Explosion Ice Cream
Amount Per Serving (1 g)
Calories 313 Calories from Fat 250
% Daily Value*
Fat 27.81g43%
Cholesterol 212mg71%
Sodium 77mg3%
Carbohydrates 8.03g3%
Fiber 2.23g9%
Protein 6.93g14%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Brownies & Bars, Frozen Desserts, Gluten Free, Low Carb

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Recipe Rating




  1. Erin | The Law Student's Wife says

    July 7, 2014 at 8:29 am

    BEST WEEK EVER!!! Is there a problem in life ice cream won’t help make better? I think not!

    Reply
    • Carolyn says

      July 7, 2014 at 9:52 am

      Excellent point, Erin! 😉

      Reply
  2. Lisa says

    July 7, 2014 at 8:39 am

    Is the cream, heavy whipping cream in your ice cream?

    Reply
    • Carolyn says

      July 7, 2014 at 9:52 am

      You bet!

      Reply
  3. Ashley says

    July 7, 2014 at 9:02 am

    This recipe looks great! Can’t wait to try it. I have made low-carb ice cream in the past even with vodka, but they always seem to be rockhard when I eat it on subsequent days. Do you have any Tips or suggestions? Or does your family usually eat it on the first day made? Thanks!

    Reply
    • Carolyn says

      July 7, 2014 at 9:52 am

      Ashley the BEST tip I can give is the 2 tbsp of vegetable glycerin. It makes a huge difference. I list it as optional because it’s a sugar alcohol and is said to not affect blood sugar, similar to erythritol. But I count half the carbs in the nutritional counts here, just in case. So far, it hasn’t seemed to affect my blood sugar negatively, so that’s a good sign!

      Reply
      • Ashley says

        July 7, 2014 at 5:27 pm

        Thanks!

        Reply
  4. susie t. gibbs says

    July 7, 2014 at 9:48 am

    Dang girlfriend. You’ve outdone yourself with this one!!! Licked the screen three times!

    Reply
  5. Susan McIntyre says

    July 7, 2014 at 11:49 am

    Carolyn,

    Do you have a link for the vegetable glycerin you like to use?

    Reply
    • Carolyn says

      July 7, 2014 at 12:20 pm

      http://www.amazon.com/gp/product/B0019LWU2K/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0019LWU2K&linkCode=as2&tag=aldaidrabfo05-20&linkId=QSYY6IFNR5SRGNLJ

      this is the NOW foods one, which I googled and it states on their website that it is food grade.

      Reply
  6. Theresa @ Cottage Violet's says

    July 7, 2014 at 1:28 pm

    I used your Coconut Chocolate Chip Cookie in a recipe, and put your link in the article. I hope this is okay with you. I gave you full credit here : http://cottageviolets.blogspot.com/ I really love your blog! Thanks, Theresa

    Reply
    • Carolyn says

      July 7, 2014 at 1:38 pm

      Thanks, Theresa! The link back is always appreciated. I love what you did with it! 🙂

      Reply
  7. Crystal says

    July 8, 2014 at 2:43 pm

    If I don’t have liquid stevia, can I use regular stevia?

    Reply
    • Carolyn says

      July 8, 2014 at 5:31 pm

      Powdered? Sure, I am just not sure how sweet it is. I think it’s more sweet than the liquid so you’d want to use less.

      Reply
  8. Sherrie Lee says

    July 8, 2014 at 4:40 pm

    Carolyn,

    Do you happen to know if Wilton’s Glycerin found in the cake decorating section is the same thing as vegetable glycerin? It’s used in fondant and to bring dried out gel colors back to life, so it is edible. I just don’t know enough about glycerin to know if it’s basically the same thing.

    Thanks for all your help!

    Sherrie

    Reply
    • Carolyn says

      July 8, 2014 at 4:50 pm

      I don’t really know, actually. It must have the ingredients on it, if it’s used in cake decorating, right? If it says 100% vegetable glycerin then I suppose it is the same!

      Reply
  9. Michelle H says

    July 9, 2014 at 6:31 pm

    Can I use regular milk instead of almond milk?

    Reply
    • Carolyn says

      July 9, 2014 at 7:08 pm

      Sure, that’s fine. I’d go for whole milk to keep the carbs down.

      Reply
  10. Erin @ The Spiffy Cookie says

    July 9, 2014 at 10:37 pm

    Yum! One of my favorite homemade ice creams I’ve ever made had brownie chunks in it.

    Reply
  11. David West says

    July 14, 2014 at 7:20 pm

    Oh man! Will definitely be trying this in approximately 4 hours!

    Thanks in advance for what looks like an authoritative fix to a long-time craving!

    Reply
  12. Beverly says

    July 15, 2014 at 8:20 am

    Adding 1 or 2 sleeves of Starbuck’s Via Instant coffee to the hot ice cream base would make a a delicious Coffee Brownie Chunk Ice Cream.

    Reply
    • Carolyn says

      July 15, 2014 at 12:57 pm

      It would indeed. Funny, I did that very thing for another upcoming, dairy-free ice cream bar. Yum!

      Reply
  13. Adrian Pearson says

    September 9, 2014 at 11:08 am

    Hi there. I’m new to this site, so apologise if you’ve answered this before.

    This recipe looks amazing. Where you list the serving/nutrition/carb content etc. how big are the servings that you have used?

    Reply
    • Carolyn says

      September 9, 2014 at 1:15 pm

      Typical 1/2 cup portions or so.

      Reply
  14. Kelly H. says

    January 26, 2017 at 3:20 pm

    Hello! How should this be stored? Or I guess I’m asking, how long does it need to sit out before it can be served? Planning on making this for my son’s first birthday party. I followed keto for gestational diabetes the whole time I was pregnant, so it’s only fitting he gets this for his party! Thanks.

    Reply
    • Carolyn says

      January 26, 2017 at 4:20 pm

      I think you will need to let it sit out for 15 to 20 minutes to be soft enough to scoop after being frozen for a while. One thing that can really help is to freeze it in individual portions. If you do that, it only needs 5 minutes or so before people can eat it.

      Reply
  15. Linda says

    April 24, 2018 at 12:39 pm

    Hi Carolyn,

    I hope this finds you well. Happy Spring!

    I’ve a couple of question for you, based on your vast experience with baking/making desserts. I’ve noticed that you’ve got quite a few ice cream recipes and…

    With the understanding that there might be exceptions to the rule, do you think it’s safe to take most regular ice cream recipes and adapt them simply by changing the sweetener from sugar to something keto friendly?

    I’ve notice that you sometimes use xanthan gum, even in your custard based ice cream recipes, and I wondered if you could shed some light on the choice to use it.

    (I LOVE that you have custard based ice cream recipes – that is my favorite style of ice cream making!)

    Thank you so much! I absolutely LOVE your site and both of your cookbooks. Can’t wait for desserts to come out!!!

    PS-David Lebovitz has a toasted coconut ice cream recipe that is to DIE for and I might give it a whirl with a keto sweetener.

    Warm (but not too warm, don’t want to melt the ice cream) regards,
    Linda

    Reply
    • Carolyn says

      April 24, 2018 at 7:59 pm

      Technically, yes you can take any ice cream recipe and make it more low carb by using a low carb sweetener. However, it tends to freeze rock solid without sugar so there are a few ways to help it along like xanthan gum and a few tbsp of alcohol.

      Reply
      • Linda says

        April 25, 2018 at 8:51 am

        Ah ha, that’s where the xanthan gum comes in. I think I’ll try it with the vodka. Thank you, as always, Carolyn! I’ll let you know how the toasted coconut comes out but I’m excited about trying some of your recipes and specifically, the no-churn ones. I have an awesome Musso Lussino machine but most people don’t have a machine and it’s always fun to whip up a batch on the fly!

        Best,
        Linda

        Reply
  16. Trisha says

    September 15, 2019 at 10:17 am

    Is this supposed to get slushy like sugar ice cream mixtures before you put it in the freezer? Mine never did, followed the recipe exactly.

    Reply
    • Carolyn says

      September 15, 2019 at 3:15 pm

      It’s supposed to be like soft serve. If it didn’t freeze at all, then something is wrong with your ice cream maker. Did you freeze the canister for a full 12 hours before churning?

      Reply
  17. Kathy says

    November 8, 2020 at 2:51 pm

    Have the Death by Chocolate cooling in the fridge now. Wanted to ask if this vanilla recipe would stay scoopable if I change out the sweetener like what you did with the chocolate recipe? I have been enjoying your recipes. Thanks for all the hard work you share with us.

    Reply
    • Carolyn says

      November 8, 2020 at 7:11 pm

      This is a really old recipe but if you do half Swerve and half BochaSweet, it should remains scoop able.

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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