Categories: dessert, low carb

Ingredients

• 1/2 cup butter
• 3 oz unsweetened baking chocolate
• 1/4 cup cocoa powder
• 1/2 cup Swerve (or equivalent)
• 1/2 tsp vanilla
• 1/4 tsp liquid stevia extract
• 4 eggs
• *2-1/2 cups heavy cream
• *1 cup almond milk
• *1/2 cup Swerve (or equivalent)
• *4 egg yolks
• *2 tbsp vodka (optional, to reduce iciness)
• *2 tbsp vegetable glycerin (optional, to help it keep in the freezer)
• *1/2 tsp vanilla
• *1/4 tsp liquid stevia extract
• *1/4 tsp xanthan gum

Directions

1. For the brownies, preheat oven to 325 and grease an 8×8 baking pan

2. Melt butter, chocolate, and cocoa powder together, stirring until smooth

3. Stir in sweetener, vanilla, and stevia; allow to cool 5 min

4. Whisk in eggs, one at a time, until well combined

5. Spread into prepared pan; bake 12-15 min until just barely set and middle is not quite cooked

6. Allow to cool completely in pan then cut into small chunks for ice cream

7. For the ice cream (*), set a bowl over and ice bath and set aside

8. Combine cream, almond milk, and sweetener in a medium saucepan over medium heat; stir until sweetener dissolves and mixture reaches 175 degrees

9. Whisk egg yolks in a medium bowl; slowly add about 1 cup of the hot cream mixture, whisking continuously, to temper the yolks

10. Slowly whisk egg yolk mixture back into cream, whisking continuously; cook until mixture reaches 180 degrees

11. Pour mixture into bowl over ice bath and allow to cool 10 min; wrap tightly in plastic wrap and chill at least 3 hours

12. Stir in vodka, vegetable glycerin, vanilla, and stevia; sprinkle with xanthan gum and whisk vigorously to combine

13. Pour custard into the canister of an ice cream maker and churn according to manufacturer’s directions

14. Once churned, transfer half to a large airtight container; stir in half of the brownie chunks and then top with remaining ice cream and brownie chunks until well combined

15. Freeze about 2 hours, until firm but not rock hard

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