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Keto Brownie Ice Cream Recipe

Some people think that cutting back on carbs and sugar means giving up on dessert for good, but we know better. With a little bit of substitution, even the most decadent desserts can be made Keto-friendly. Take this Keto brownie ice cream for example. It’s a double chocolate explosion with chocolate ice cream and chocolate drizzle. The indulgent brownie ice cream is made with cacao powder and a mixture of almond milk and coconut cream for the perfect luscious texture. The chocolate drizzle combines 100% dark chocolate with buttery chopped walnuts. Together, the ice cream and drizzle make the perfect pair, creamy, crunchy, and just right for dessert.

Who Invented the Brownie?

Our best guess is famous Boston cookbook author, Fanny Farmer. In 1905, she adapted her chocolate cookie recipe so that it could be cooked in a big rectangular pan. Another popular origin story is that a Maine woman was making a chocolate cake and forgot the baking powder. Not wanting to waste food, she served the flat cake and the brownie was born. Unfortunately, this story is unlikely to be true because the recipe it refers to was published six years after Farmer’s pan chocolate cookie recipe. Whoever invented the brownie, it didn’t become popular until the mid-1920s but once it caught on, it was here to stay.

Top Ice Cream Making Tips and Tricks

• Get the right equipment: Homemade ice cream, as you can well imagine, will require some patience, a little trial and error, and two very important gadgets. A thermometer probe and an ice cream maker. Once you have made a successful batch (nothing beats the feeling!), you will not regret the investment and you can play around with various ice cream flavours. Thermometer probes are not expensive (and a highly recommended piece of gadgetry for perfect meat cooking) and neither are entry-level ice cream makers.
• Try different tricks to keep your ice cream soft: Depending on your freezer temperature, some ice cream can freeze into an undesirable solid block. It’s frustrating for homemade ice cream makers all over the world. Some suggest removing the ice cream from the freezer for 30 minutes before serving, and others suggest wrapping the container in a plastic bag inside the freezer to avoid this. Many even suggest adding a tablespoon of alcohol to the mix. Try whatever suits you best and use a hot scoop to serve.

More Keto Ice Cream Recipes

1. Keto Vanilla Ice Cream
2. Keto Blueberry Ice Cream
3. Keto Coconut Lime Ice Cream
4. Keto Mint Chocolate Chip Ice Cream
5. And more!

Keto Brownie Ice Cream Recipe

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• Author: Louise Hendon
• Prep Time: 1 hour
• Cook Time: 15 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Cuisine: American

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Description

Creamy brownie goodness that you don’t have to feel bad about.

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Ingredients

For the brownie ice cream –

• 6 large eggs
• 3.5 cups (840 ml or 28.5 fl oz) unsweetened almond milk
• 1/2 cup erythritol + stevia, to taste
• 2 Tablespoons (30 ml) vanilla extract
• 1/2 cup (120 ml) coconut cream (from the top of a can of refrigerated coconut milk)
• Dash of salt
• 1/4 cup (24 g) unsweetened cacao powder

For the chocolate drizzle –

• 1 oz (28 g) 100% unsweetened chocolate pieces
• Small dash avocado oil
• Erythritol, to taste
• 1 Tablespoon (10 g) chopped walnuts

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Instructions

1. Place your ice cream maker machine bowl into the freezer the night before.
2. Place the eggs, almond milk, sweetener, vanilla extract, coconut cream, and salt in a blender and blend until completely smooth.
3. Pour into a pan and over a low-medium heat, slowly bring to 158 F (70 C), stirring with a silicon spatula continuously with one hand and holding a probe thermometer into the mix with the other.
4. Do not let the probe touch the bottom of the pan as this will not be an accurate reading of the mix. Monitor the temperature carefully to avoid going above this temperature (else the eggs will scramble, and the batch would need to be thrown away. Even partially scrambled or small bits of solid egg will cause an unpleasant eggy flavour.)
5. Once 158 F / 70 C has been reached, maintain this temperature for 10 minutes. This can easily be done by sliding the pan halfway off the heat and continue the process of stirring and monitoring.
6. Pour the mixture through a fine mesh sieve (or double layer of muslin is best) into a large bowl and whisk in the cacao powder. Place the bowl in a sink filled with ice water to speed up the cooling process. Once the mixture is cool, cover and place in the fridge until completely chilled.
7. Remove the ice cream maker bowl from the freezer and set up the machine on a kitchen counter top. Churn the cold mixture according to the manufacturer’s instructions. This is usually for 30-35 minutes.
8. Once done, transfer the ice-cream to a suitable container and place in the freezer until needed.  Makes approx. 3 lb (1.4 kg) of ice-cream.
9. To make the chocolate drizzle, melt the 100% dark chocolate pieces in a pan over low heat. Add a very small amount of oil and sweetener to taste.
10. Serve the ice cream with some drizzle.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 2 g

Nutrition

• Calories: 102
• Sugar: 0 g
• Fat: 7 g
• Carbohydrates: 3 g
• Fiber: 1 g
• Protein: 6 g