Keto Sundae Brownie Recipe with Vanilla Ice Cream #keto

Keto Sundae Brownie Recipe with Vanilla Ice Cream

  • 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


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 –

  1. Place the ice cream maker bowl into the freezer the night before.
  2. Place the eggs, almond milk, erythritol, vanilla extract, coconut cream, and salt into a blender and blend well until completely smooth.
  3. Pour into a saucepan and heat to 158 F (70 C).  Use a thermometer – do not overheat.
  4. 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.
  5. Let cool and then chill in the fridge.
  6. Pour the mixture into the frozen ice cream bowl and start the machine churning for 30-35 minutes.
  7. Transfer into a container and freeze.

To make the chocolate drizzle –

  1. Melt a handful of chocolate pieces in a pan over low heat. Add the oil and sweetener to taste.

To put the sundae together –

  1. Serve the ice cream in a sundae glass, alternating with layers of brownie trimmings.
  2. 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