Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rich Vanilla and Brownie Chunk Ice Cream (Low-Carb)

Recipe by Ailene

A remarkably smooth vanilla custard base studded with soft, crumbled low-carb brownies. This method creates a deeply flavorful, scoopable treat that stays perfectly creamy without relying on traditional sugar.

  • Total Time5 hours 30 minutes
  • Yield5 cups ice cream (serves 10, 1/2 cup per serving) 1x

Ingredients

Scale

Dry Sweetener Base

Custard Liquids

Flavor & Mix-Ins

  • 1 tsp pure vanilla extract (5ml)
  • 2 tbsp vodka (optional, to maintain a softer freeze) (30ml)
  • 1 batch prepared low-carb brownies (baked, fully cooled, and crumbled into bite-sized chunks)

Instructions

  1. Prepare the dry mix: In a small bowl, whisk together the erythritol sweetener, xanthan gum, and kosher salt. Dispersing the xanthan gum in the sweetener prevents it from clumping when it hits the liquid.
  2. Heat the dairy: In a medium saucepan, combine the heavy cream, almond milk, and the dry sweetener mixture. Place over medium heat, stirring frequently, until the sweetener is completely dissolved and the liquid reaches 165°F on an instant-read thermometer (about 5 to 7 minutes).
  3. Temper the egg yolks: Place the egg yolks in a medium mixing bowl and whisk until smooth. While whisking the yolks constantly, slowly drizzle in about 1 cup of the hot cream mixture. This gently raises the temperature of the eggs without scrambling them.
  4. Thicken the custard: Pour the tempered egg mixture back into the saucepan with the remaining cream. Reduce heat to medium-low and cook, stirring constantly with a wooden spoon or heatproof spatula. The custard is ready when it reaches 175°F and is thick enough to coat the back of your spoon, taking roughly 4 to 6 minutes.
  5. Chill the base: Transfer the custard to a clean bowl set over an ice bath. Stir occasionally for about 10 minutes to bring the temperature down quickly. Once cool, stir in the vanilla extract and the vodka (if using). Cover tightly with plastic wrap pressed directly against the surface of the custard and refrigerate for at least 3 hours, or up to overnight.
  6. Churn: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s directions until it resembles thick soft serve.
  7. Fold and freeze: Transfer half of the churned ice cream to a large, airtight freezer container. Sprinkle half of the brownie chunks evenly over the top. Layer the remaining ice cream, followed by the rest of the brownies, gently swirling them together with a knife. Freeze for 2 to 3 hours until firm but scoopable.

Notes

Why It Works

  • Whisking the xanthan gum into the dry sweetener first ensures a perfectly smooth base without gummy lumps.
  • The optional vodka lowers the freezing point of the ice cream, counteracting the icy texture that erythritol can sometimes cause.
  • Tempering the yolks is critical for a silky mouthfeel, preventing the proteins from seizing and curdling.

Common Pitfalls to Avoid

  • Don’t rush the tempering: Adding hot liquid to the yolks too quickly will result in scrambled eggs. Whisk vigorously and pour slowly.
  • Watch your temperatures: Do not let the custard boil. Exceeding 180°F can break the emulsion and turn the mixture grainy.
  • Chill thoroughly: Attempting to churn a warm base will result in poor aeration and an icy final texture.

Variations

  • Mocha explosion: Add 1 tablespoon of instant espresso powder to the hot cream mixture to infuse the base with coffee flavor.
  • Nutty addition: Fold in 1/2 cup of toasted, chopped walnuts or pecans along with the brownie chunks for added crunch.

Allergy Alert

This recipe contains dairy, eggs, and tree nuts (almond milk and potential nut flours in the brownies). Substitute the almond milk with a seed milk if tree nut allergies are a concern.

Nutrition (per serving — estimates)

Calories: 340 | Total Carbs: 6g (Fiber: 3g, Sugar: 1g) | Net Carbs: 3g | Fat: 32g (Saturated: 18g) | Protein: 7g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Chilling Time: 5 hours
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Churn
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 340
  • Sugar: 1g
  • Fat: 32g
  • Saturated Fat: 18g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Protein: 7g

Find it online: https://foodtrackergirl.com/2019/12/22/half-baked-ice-cream-bombs/