Keto Brownie Explosion Ice Cream



This Brownie Explosion Ice Cream is a treat that you can enjoy without feeling bad about it. This dessert is creamy and rich, and the chocolate and nuts are just the right amount. It will satisfy your sweet tooth without throwing off your low-carb diet.

Ingredients:
  • 2 cups heavy cream
  • 1 cup unsweetened almond milk
  • 1/2 cup powdered erythritol
  • 3 large egg yolks
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup chopped sugar-free chocolate or chocolate chips
  • 1/4 cup chopped walnuts or pecans

Instructions:

In a saucepan, heat the heavy cream, almond milk, and powdered erythritol over medium heat until it starts to simmer

In a separate bowl, whisk the egg yolks

Slowly pour the heated cream mixture into the egg yolks while whisking continuously to temper the eggs

Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly coats the back of a spoon

Remove from heat and stir in vanilla extract

Let it cool completely

Once cooled, stir in cocoa powder until well combined

Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions

During the last few minutes of churning, add chopped chocolate and nuts

Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm

Serve and enjoy!


Comments

Post a Comment

Popular posts from this blog

Raw Vegan Winter Cheesecake

Image
With a creamy cashew filling and a nutty crust, this raw vegan cheesecake is the perfect treat for winter. It doesn't have any sugar or gluten and is full of flavor. Ingredients: 2 cups raw cashews, soaked overnight 1/2 cup coconut oil, melted 1/2 cup maple syrup 1/4 cup lemon juice 1 tsp vanilla extract 1/4 tsp salt 1/2 cup water 1 cup almonds 1 cup dates, pitted 1/2 cup shredded coconut Instructions: Put dates, almonds, and shredded coconut in a food processor and blend them together until the mixture forms a ball To make the crust, press the mixture into the bottom of a cake pan that has been lined Cashews that have been soaked should be mixed with coconut oil, maple syrup, lemon juice, vanilla extract, salt, and water in a blender Mix until it's smooth Cover the crust in the cake pan with the filling Put the cake pan in the freezer for at least fo
Read more

Refreshing Summer Salad

Image
On a hot day, this cool summer salad is the perfect side dish. It's crispy, light, and full of flavor. This salad is great for any summer get-together because it has fresh vegetables, tangy feta cheese, and a zesty vinaigrette dressing. Ingredients: 2 cups mixed greens 1 cup cherry tomatoes, halved 1/2 cucumber, thinly sliced 1/4 red onion, thinly sliced 1/4 cup feta cheese, crumbled 1/4 cup black olives, pitted and sliced 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar Salt and pepper to taste Fresh basil leaves for garnish Instructions: The mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, and black olives should all be put in a large salad bowl Put the olive oil and balsamic vinegar in a small bowl and mix them together with a whisk Add pepper and salt to taste Pour the dressing over the salad and gently toss it all together
Read more

Harissa Tomato Soup + Za'atar Roasted Parsnip Fries

Image
A comforting and flavorful vegan meal featuring a spicy harissa tomato soup paired with crispy za'atar roasted parsnip fries. Ingredients: For Harissa Tomato Soup: 1 tbsp olive oil 1 onion, chopped 3 cloves garlic, minced 2 tbsp harissa paste 1 can 28 oz diced tomatoes 4 cups vegetable broth Salt and pepper to taste For Za'atar Roasted Parsnip Fries: 4 large parsnips, peeled and cut into fries 2 tbsp olive oil 2 tbsp za'atar seasoning Salt to taste Instructions: Melt the butter in a big pot over medium-low heat Add the olive oil and stir it around Put in the chopped onion and cook it until it turns clear Put in the harissa paste and chopped garlic Cook for one more minute Place tomato slices and vegetable broth in the pan Turn the heat down to low and let it cook for 15 to 20 minutes Blend the soup until it's smooth, either
Read more