Creamy low carb vanilla ice cream with decadent chunks of sugar-free brownies. The ultimate summer indulgence!
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
- 1 recipe ultimate keto brownies (skip the added chocolate chips)
- Prepare and bake the brownies according to the directions, omitting the added chocolate chips. Let cool completely and then cut into chunks or crumble with your hands.
- Set a bowl over an ice bath and set aside.
- Combine the cream, almond milk and sweetener in a medium saucepan over medium heat. Stir until erythritol dissolves and mixture reaches 165F on an instant read thermometer.
- Whisk the 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 the egg yolk mixture back into the pan, whisking continuously.
- Cook until mixture reaches 175F on an instant read thermometer and coats the back of a wooden spoon.
- Pour the 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, and vanilla extract. Sprinkle with xanthan gum and whisk vigorously to combine.
- Pour the 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, another 2 to 3 hours.