Keto Brownie Batter Ice Cream
This low carb and keto friendly dessert offers rich, creamy perfection. It is a delicious treat worth making anytime.
Ingredients
For the Fudgy Brownie Chunks
- 1/2 cup Almond Flour
- 1/4 cup Unsweetened Cocoa Powder
- 1/3 cup Granulated Allulose
- 1 Large Egg
- 3 tbsp Butter, Melted
- 1 oz Sugar-Free Dark Chocolate, Melted
- 1 pinch Salt
For the Ice Cream
- 2 cups Heavy Whipping Cream, Cold, Divided
- 1/3 cup Unsweetened Cocoa Powder
- 2 oz Sugar-Free Dark Chocolate, Chopped
- 4 oz Cream Cheese, Softened
- 3/4 cup Powdered Allulose
- 2 tsp Vanilla Extract
- 1/8 tsp Salt
Equipment
- electric mixer
Instructions
- Preheat the oven to 350°F and line a loaf pan with parchment. Stir the almond flour, cocoa powder, allulose, egg, melted butter, melted chocolate and salt into a thick batter, spread it in the pan and bake for 15 to 18 minutes until just set.
- Let the brownie cool completely, then chill for 20 minutes and break it into bite size chunks. Slightly underbaked brownies stay perfectly fudgy once frozen.
- Heat 1/2 cup of the heavy cream until steaming, then whisk in the cocoa powder and chopped chocolate until smooth. Let it cool to room temperature.
- Beat the cream cheese, powdered allulose, vanilla extract and salt until smooth, then beat in the chocolate mixture until it looks like brownie batter.
- Whip the remaining 1 1/2 cups heavy cream to stiff peaks and fold it into the chocolate mixture.
- Fold in most of the brownie chunks, spread into a clean loaf pan and press the remaining chunks on top.
- Cover and freeze for at least 6 hours. Let it soften for 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 428kcalCarbohydrates: 11gProtein: 6gFat: 40g
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