Carb Killa Brownie Ice Cream

Looking for a super indulgent but refreshing treat that isn't too naughty! Team Grenade Ambassador, Elkie Chui has created a Chocolate Fudge Brownie ice cream recipe, perfect for enjoying in the sun! Let us know if you give this recipe a go and tag up in your pictures in @grenadeofficial

Ingredients

500g 0% Greek Yogurt
150ml Fudge Brownie Carb Killa Shake®
50g Chocolate Charge Hydra 6® Protein Powder
25g Cocoa Powder
3 Tablespoons of Sweetener (or equivalent)
1/2 tsp Xanthan Gum (optional but highly recommended to make a creamier and voluminous ice cream)

Add Ins

1 x Carb Killa® Brownie Chopped
2 Tablespoons of Carb Killa® Milk Chocolate Spread

Method: Ice Cream Maker Method

(1) Combine the Hydra 6® Protein Powder, cocoa powder, sweetener and xanthan gum then set aside

(2) In a large mixing bowl add the Greek Yogurt and Carb Killa® Fudge Brownie Shake.  Then, using a electric whisk, mix until smooth

(3) Next, add the dry ingredients to the bowl and whisk again, starting slow and increasing in speed. Keep whisking until the ice cream becomes smooth and voluminous, (this will take about 90 seconds) This is now the ice cream base

(4) Turn on your ice cream machine and follow the manufacturers instructions on how to make the ice cream using your ice cream base

(5) When the ice cream is ready pour half of the ice cream into a freezer safe dish, scatter the chopped brownie pieces around the ice cream , then lightly swirl 1 tablespoon of the Carb Killa® Milk Chocolate Spread around the dish

(6) Add the remaining ice cream on top and smooth over. Scatter the remaining Carb Killa® Brownie pieces and the other tablespoon of Carb Killa® Spread on top

(7) Freeze the ice cream for another hour to set or until your desired firmness!

Carb Killa Ice Cream Image 2

Method: By Hand

(1) Mix the Hydra 6® Protein Powder, cocoa powder, sweetener and xanthan gum and set aside

(2) In a large mixing bowl, add the greek yogurt and Carb Killa® Shake, then, using a electric whisk, mix until smooth

(3) Add the mixed dry ingredients to the bowl and whisk again, starting slow and increasing in speed. Continue until the ice cream becomes smooth and voluminous (this will take about 90 seconds)

(4) Pour into a large freezer safe dish and place in the freezer

(5) After 45 minutes, take the ice cream out and vigorously stir to break up any ice crystals. Smooth over and place back in the freezer

(6) Repeat Step 5 three more times

(7) On the last stir, remove half the ice cream and separate container for use in Step 9

(8) Scatter the diced Carb Killa® Brownie pieces and lightly swirl 1 tablespoon of the Carb Killa® Spread around the bowl

(9) Add the remaining ice cream on top and smooth over. Scatter the remaining Carb Killa® Brownie pieces and drizzle the Carb Killa® Spread on top

(10) Place back in the freezer and let the ice cream firm up for approx. 3-4 hours

Carb Killa Brownie Image

Macros Per Scoop (Serves 12 Scoops)

Cals 59 | Fat 1.2g  | Protein 8.4g | Carbs 13.9g