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
- 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
- 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.
- 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
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
Looking for delicious low carb, high fat recipes that really satisfy? Check out my new cookbook, The Everyday Ketogenic Kitchen.