Tuesday, December 30, 2014

Low Carb Caramel Ice Cream with Brownie Bites

Brownies are a great mix-in for ice cream, but they’re not as versatile as I expected. I’m sure vanilla and chocolate ice creams with chocolate brownies are a slam dunk. I tried adding them to peanut butter ice cream flavoring, but it just didn’t mesh well. Caramel ice cream (sweet or salted) works much better. I didn’t add any nuts, but I’m sure walnuts or pecans (or both!) would be welcome.


Low Carb Sweet Cream Base
1 tablespoon LorAnn Oils Flavor Fountain Flavorings, Caramel Delight
3 servings Low Carb Chocolate Brownies, cut into small chunks


  1. Follow the directions to make the Low Carb Chocolate Brownies and when cooled, cut up the brownie into smaller chunks and put into an empty ice cream container.

    Brownie chunks.
  2. Put the container for the ice cream including its cover upright in the freezer now. This serves two purposes: it keeps the container cold and it forces you to make sure that there’s space in the freezer.
  3. Follow the instructions for the Low Carb Sweet Cream Base except slightly reduce the amount of heavy cream. (E.g., 2 cups instead of 2¼ cups of heavy cream.) Add the LorAnn Oils Flavor Fountain Flavorings, Caramel Delight to the sweet cream base. Cover and chill if necessary.
  4. Follow your ice cream maker’s directions for making ice cream. One to two minutes before the ice cream is done, add the mix-ins. Use a silicone spatula to remove the ice cream from the ice cream maker and freeze until solid.

Scoops of ice cream.

Scoops of ice cream.

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