July 7, 2014

Brownie Explosion Ice Cream

Name: Brownie Explosion Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 225 min
Ingredients: 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; 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

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

I 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.

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?

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!

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:

Preheat oven to 325F and grease an 8x8 inch baking pan.
Melt butter, chocolate and cocoa powder together in a medium saucepan, stirring until smooth.
Stir in erythritol, vanilla extract and stevia. Let cool 5 minutes.
Whisk in eggs, one at a time, until well combined.
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.
Let cool in pan. Once cool, cut into chunks for ice cream.

Ice Cream:

For the ice cream, set a bowl over an ice bath and set aside.
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.
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.
Cook until mixture reaches 180F on an instant read thermometer.
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.
Stir in vodka, if using, vegetable glycerin, if using, vanilla extract and stevia extract. Sprinkle with xanthan gum and whisk vigorously to combine.
Pour custard into the canister of an ice cream maker and churn according to manufacturer's directions.
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.
Freeze until firm but not rock hard, about 2 hours.
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.

Low Carb Brownie Bark

Low Carb Salted Caramel Cake Pops

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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Brownie Explosion Ice Cream

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