This creamy vanilla ice cream is a classic and who doesn't like a hot fudge brownie cake (NOTE: Keep scrolling down for the recipe) to go along with it? So rich and decadent and hard to believe it is a low-carb and gluten-free indulgence.
Put the ice cream on top of the Hot Fudge Brownie Cake and drizzle with a chocolate sauce or a caramel sauce and call it a Hot Fudge Brownie Sundae, if you like.
I know summer is coming to a close, so I wanted to get this recipe typed up for my blog to get it out in time.
Vanilla Ice Cream:
5 egg yolks
2 cups heavy cream (500 mL)
Liquid sweetener to equal 3/4 cup sugar (175 mL)
3/4 cup low-carb milk of choice, OR half and half cream (175 mL)
2 tbsp allulose (30 mL)
1/4
tsp salt (1 mL)
2 tsp vanilla bean paste, OR vanilla extract (10 mL)
INSTRUCTIONS:
In small bowl, set aside egg yolks.
In
saucepan, pour heavy cream, liquid sweetener, low-carb milk, OR half and half
cream, allulose and salt. When it begins
to simmer, reduce heat. Whisk egg yolks
while adding 1/2 cup of hot cream. Add back to saucepan and over low heat cook
until thickened about 1 to 2 minutes.
Strain custard using a fine mesh strainer. Stir in vanilla bean paste, OR vanilla
extract. Refrigerate covered with
plastic wrap touching the surface for at least 3 hours. Place in ice cream maker and follow instructions. See Hot Fudge Brownie Cake recipe below!
Yield: 6 servings
About
1/2 cup serving
305.6
calories
5.0
g protein
30.4
g fat
0 g fiber
3.3
g net carbs
HOT FUDGE BROWNIE CAKE
HOT FUDGE BROWNIE
CAKE
It is a keeper recipe. I have made it two ways. One with less and one with more liquid. You choose how you want to make this intense chocolate dessert. With less liquid it is more like a brownie and with more liquid it is more like a chocolate pudding cake.
You can serve the dessert with ice cream or whipped cream, but I far prefer the sweetness of ice cream flavor to offset the chocolate brownie cake. If you like you could make it a chocolate chip brownie cake or with nuts, but I don't think it is necessary. You can serve the dessert warm or at room temperature.
Testing this cake for doneness is bound to produce moist crumbs and that is fine. Don't over bake. This brownie batter is very intensely chocolate.
11/8 cups Gluten-Free Bake Mix 2, (280 mL)
OR 11/3 cups Keto Bake Mix (325 mL)
1/4
cup cocoa powder (60 mL)
1/4
cup powdered sweetener (60 mL)
2 tsp baking powder (10 mL)
1/8
tsp salt (0.5 mL)
2/3
cup heavy cream (150 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1/3 cup light olive oil (75 mL)
1 egg yolk
1 tsp vanilla extract (5 mL)
1/4
cup cocoa powder (60 mL)
Hot Fudge Sauce:
11/4 cups boiling water* (300 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
1 tbsp honey substitute (15 mL)
1 tsp molasses, optional (5 mL)
Preheat
the oven to 350°F (180°C). Grease 8 or 9-inch (20 or 23 cm) glass dish.
In
medium bowl, whisk together Gluten-Free Bake Mix 2, OR Keto Bake Mix, cocoa
powder, powdered sweetener, baking powder and salt.
In
small bowl, whisk together cream, liquid sweetener, olive oil, egg yolk and
vanilla extract. Add wet ingredients to
dry ingredients and mix well with wooden spoon until batter is smooth. Spread evenly in prepared dish. Sprinkle cocoa powder over top.
In
medium glass bowl, combine boiling water, liquid sweetener, honey substitute
and molasses, if using. Pour over the
cake carefully. Do not stir. Bake 35 minutes or until still a little fudgy
in the center.
Helpful Hints: *I tried this with 11/2 cups
(375 mL) boiling water and it makes more of a hot fudge pudding cake. I liked it and even refrigerated it was lovely and
moist. It just depends on what you want.
The brownie cake might look prettier on the plate.
Yield: 16 servings
1
serving
113.8
calories
2.2
g protein
10.4
g fat
1.3 g fiber
2.6
g net carbs