Description
Indulge in a guilt-free dessert featuring creamy ice cream layered with fudgy brownie bites, topped with luscious chocolate sauce.
Ingredients
Scale
- 1/3 cup Bob’s Red Mill almond flour
- 2 tbsp Dutch-process cocoa powder, sifted
- 1 tbsp unflavored whey protein isolate
- 1/3 cup Wholesome allulose
- 1/4 tsp Rumford baking powder
- 1 pinch fine sea salt
- 1 large egg, room temperature
- 1/4 cup Fage 0% Greek yogurt
- 1 tbsp Silk unsweetened almond milk
- 2 tsp Kerrygold unsalted butter, melted
- 1/2 tsp pure vanilla powder
- 1 1/2 cups Fage 0% Greek yogurt (ice cream layer)
- 1/2 cup Silk unsweetened almond milk (ice cream layer)
- 1/3 cup Wholesome powdered allulose (ice cream layer)
- 2 tbsp Organic Valley heavy whipping cream (ice cream layer)
- 1/2 tsp Knox gelatin, bloomed in 1 tbsp cold water (ice cream layer)
- 1/8 tsp xanthan gum, pre-mixed with the allulose (ice cream layer)
- 1 tsp pure vanilla powder (ice cream layer)
- 1 tbsp Lily’s dark chocolate chips (chocolate sauce)
- 1 tbsp Dutch-process cocoa powder (chocolate sauce)
- 1/3 cup Silk unsweetened almond milk (chocolate sauce)
- 1 tbsp Wholesome allulose (chocolate sauce)
- 1/2 tsp arrowroot powder (chocolate sauce)
- 1/2 cup Reddi-wip Zero Sugar (whipped topping)
- Dark chocolate shavings (optional)
Instructions
- Preheat your oven to 325°F (163°C) and prepare an 8×4 inch metal loaf pan by lining it with parchment paper.
- Mix dry ingredients in a bowl: almond flour, cocoa powder, whey protein isolate, allulose, baking powder, and salt.
- Combine wet ingredients in another bowl: whisk the egg, Greek yogurt, almond milk, melted butter, and vanilla until smooth.
- Fold the dry ingredients into the wet, using a rubber spatula to maintain fluffiness.
- Spread the batter in the prepared pan and bake for 15–18 minutes until set but moist in the center.
- Cool the brownies completely, then refrigerate for 45 minutes and cut into chunks.
- Prepare the ice cream: warm gelatin until liquid and blend with remaining ice cream ingredients until smooth.
- Freeze the ice cream mixture in a shallow loaf pan for 4–5 hours until scoopable.
- Make the chocolate sauce by whisking cocoa and arrowroot into cold almond milk, adding allulose and heating until thickened.
- Assemble sundaes by layering brownie pieces and ice cream, then drizzle with chocolate sauce and top with whipped cream and dark chocolate shavings.
- Serve immediately for the best experience.
Notes
Ensure to let the ice cream sit for about 8–10 minutes at room temperature before serving for easier scooping.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg