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

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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!

4.75 from 4 votes

Brownie Explosion Ice Cream

Servings: cups (approximate)

Prep Time 15

Cook Time 30

Total Time 3 45

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

Ingredients

Brownies:

1 recipe ultimate keto brownies, (skip the added chocolate chips)

Ice Cream:

2 cups heavy cream
1 cup almond milk
2/3 cup Swerve Sweetener
4 large egg yolks
2 tbsp vodka, optional, helps reduce iciness
1/2 tsp vanilla extract
1/4 tsp xanthan gum

Instructions

Brownies

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.

Ice Cream

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.

Nutrition

I’d love to know your thoughts, leave your rating below!

Low Carb Brownie Bark

Low Carb Salted Caramel Cake Pops

Categories:

Gluten Free, Keto Ice Cream and Frozen Desserts, Low Carb,

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.

Free Bonus: Secrets to Keto Baking!

4.75 from 4 votes (1 rating without comment)

42 Comments

nancy says:

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Hi Carolyn-
Which is the better vanilla ice cream recipe? this one or the newer one? Love all your recipes! 🙂

1. Carolyn says:
  
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  This one is much older and freezes very hard.
  
Sunny Blackiston says:

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Hi, can I use coconut milk instead of almond milk?
Thanks

1. Carolyn says:
  
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  Yes, that should work.
  
  1. Sunny says:
    
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    Thanks, I’ll let you know, just made and put the Brownie Explosion in the freezer. BTW – I made the Keto Strawberry Ice Cream the other day with fresh Strawberries – Loved it! Next – Coffee
Jackie Martin says:

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Is there a reason you removed the 2 T gelatin from the recipe? This vanilla Ice cream has been my go-to for years now and I thought it was perfect as is? I’ve made subsequent recipes with mixing sweeteners but they’re impossible to scoop – could be that the bocha sweet would have helped that but I only have allulose and it doesn’t ‘cut it’ 🙂

1. Carolyn says:
  
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  I don’t believe that the ice cream ever had gelatin in it. I’ve never used gelatin in ice cream. There is a tbsp of gelatin in the brownies…
  
  1. Jackie Martin says:
    
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    I took a closer look at this recipe and compared with the old printed one and see you made quite a few changes (i.e gelatin now in brownies, not ice cream). I don’t have bocha sweet to do a comparison so will stand by my comment that your original vanilla recipe was perfect 🙂
  2. Carolyn says:
    
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    I feel the newer versions are perfect but it’s up to you! I don’t plan on going back to putting gelatin in ice cream. I don’t even remember doing that…
Kathy says:

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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.

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