Posted by Creamy sugar-free “Nutella” ice cream with chunks of keto brownies. This is an epic low carb summer dessert recipe.
PREPRATION TIME:
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Chill Time: 6 hours
- Servings: 10 servings
- Calories: 264kcal
Ingredients:
- 1 ½ cups heavy whipping cream
- ¾ cup unsweetened almond milk
- ⅓ cup Swerve Sweetener
- ⅓ cup BochaSweet (or xylitol or allulose)
- 3 large egg yolks
- 1 recipe homemade sugar-free Nutella
- 2 tablespoon vodka (optional, helps reduce iciness)
- 1 bag HighKey Brownie Bites, chopped (optional – can add ¾ cup of any chopped keto brownies you like)
Instructions:
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Set a bowl over an ice bath.
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In a medium saucepan over medium heat, combine the cream, almond milk, and sweeteners. Bring to a simmer, whisking frequently to dissolve the sweeteners.
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Whisk the egg yolks in a medium bowl. Slowly add 1 cup of the hot cream mixture, whisking continuously to temper the yolks. Slowly add the tempered yolks back into the saucepan, whisking continuously. Cook and stir until mixture reaches 165F on an instant read thermometer and is thick enough to coat the back of a spoon.
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Remove from heat and whisk in the homemade Nutella. Pour the mixture into the bowl set over ice bath and let cool 10 minutes. Then wrap tightly in plastic and refrigerate for at least 3 hours.
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Just before churning, whisk in the vodka, if using. Pour the mixture into the canister of an ice cream maker and churn according to manufacturer’s directions.
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Once churned, transfer to an airtight container and fold in the chopped brownies. Freeze another few hours until firm.
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Nutrition Facts
Keto Nutella Ice Cream
Amount Per Serving (1 serving = about ½ cup)
Calories 264Calories from Fat 226
% Daily Value*
Fat 25.1g39%
Carbohydrates 4.9g2%
Fiber 2.3g9%
Protein 4.5g9%
