Keto Sundae Brownie Recipe with Vanilla Ice Cream
Hang on people – there’s a lot to love about this dessert recipe! Make this keto sundae brownie recipe with vanilla ice cream to enjoy the fun foods you might be missing on your low-carb keto diet.
Putting Your Brownie Scraps to Work
It’s a common occurrence. You’ve carefully cut your brownies into perfect squares, but a strip of brownie remains on the perimeter of the dish.
In your pre-keto life, you may have just eaten the whole row without a care. But now you know better. You know that macros count, and it’s not just what you eat, but how much.
Patience is a virtue, my friends. Keep that little strip available to make these brownies. You can put them in the fridge for up to four days.
In the meantime, you can get to work on the second part of this recipe: keto vanilla ice cream.
How to Make Keto Ice Cream
It seems that ice cream wouldn’t exactly work on a ketogenic diet. There’s an awful lot of sugar in typical ice cream.
Your average half a cup of vanilla (and who eats half a cup?) contains 14 grams of sugar. When you factor in the fact that your particular brand might have even more sugar, and the extra bites that you no doubt eat, you’ve got the recipe for a keto disaster.
There is another way, but you have to make keto ice cream very differently than what you pick up from the grocery store.
For starters, I make a dairy-free version. While you don’t have to abandon dairy on keto, many people realize they feel better after giving it up for 30 days.
And there are a lot of dairy substitutes to help you accomplish your cooking, baking, and eating goals.
So this recipe uses almond milk instead of cow’s milk, and coconut cream.
Obviously, it wouldn’t be ice cream if it wasn’t sweet, so I turned to erythritol and stevia for that. These sugar substitutes give your recipes the sweetness you crave without the carbohydrates you don’t.
More Keto Chocolate Recipes
As this brownie ice cream sundae recipe shows, you can still enjoy chocolate on keto.
While simply nibbling on some dark chocolate is always an option, there are plenty of delicious chocolate desserts you can try.
In fact, I’ve got them all handy right here. Just remember to try not to get too carried away!
Sundaes are a treat, Keto or not.
For the vanilla ice cream –
- 6 large eggs, whisked
- 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
For the brownie pieces –
For the chocolate drizzle –
To make the vanilla ice cream –
- Place the ice cream maker bowl into the freezer the night before.
- Place the eggs, almond milk, erythritol, vanilla extract, coconut cream, and salt into a blender and blend well until completely smooth.
- Pour into a saucepan and heat to 158 F (70 C). Use a thermometer – do not overheat.
- 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.
- Let cool and then chill in the fridge.
- Pour the mixture into the frozen ice cream bowl and start the machine churning for 30-35 minutes.
- Transfer into a container and freeze.
To make the chocolate drizzle –
- Melt a handful of chocolate pieces in a pan over low heat. Add the oil and sweetener to taste.
To put the sundae together –
- Serve the ice cream in a sundae glass, alternating with layers of brownie trimmings.
- Drizzle with a chocolate drizzle in between layers and top with chopped walnuts.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 3 g
- Calories: 216
- Sugar: 0 g
- Fat: 17 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 9 g