BBQ Brisket Ice Cream

This BBQ Brisket Ice Cream blends smoky brisket with a creamy, spiced base for a unique dessert. Low-carb and protein-rich, it’s an innovative, guilt-free treat perfect for adventurous eaters seeking a healthy twist.

Why You’ll Love This Recipe

This BBQ brisket ice cream is a bold, innovative dessert that combines the smoky richness of slow-cooked brisket with a creamy, low-carb base, making it a protein-packed treat unlike any other. Perfect for those on a keto or health-conscious diet, it satisfies sweet and savory cravings with a unique flavor profile. Easy to customize and ideal for impressing guests, it’s freezer-friendly for meal prep and offers a guilt-free indulgence that’s both nutritious and delicious, turning a classic meat dish into a surprising dessert delight.

Recipe Tips and Tricks

• Cook Brisket First: Ensure brisket is tender and shredded for smooth blending.
• Use Full-Fat Cream: Enhances richness without added sugars.
• Chill Mixture: Refrigerate base before churning for better texture.
• Blend Well: Puree brisket finely to avoid graininess in ice cream.
• Sweeten Lightly: Adjust erythritol to balance BBQ’s smokiness.
• Churn Slowly: Use an ice cream maker on low speed to prevent separation.
• Freeze Firmly: Allow extra time for a scoopable consistency.
• Taste as You Go: Adjust spices to suit your preference.
• Serve Cold: Pair with a warm side for contrast.
• Store Airtight: Prevents ice crystals and preserves flavor.

Yield: 8 servings

BBQ Brisket Ice Cream

Print

Unique BBQ brisket ice cream, low-carb and healthy, perfect for dessert lovers.

Prep Time 20 minutes

Additional Time 6 hours

Total Time 6 hours 20 minutes

Ingredients

• ¼ cup sugar-free BBQ sauce
• ¼ tsp xanthan gum (optional)
• ½ cup erythritol
• ½ tsp cinnamon
• ½ tsp liquid smoke (optional)
• 1 cup cooked and shredded beef brisket
• 1 tsp vanilla extract
• 2 cups heavy cream
• 4 large egg yolks
• pinch of salt

Instructions

1. Prep the Brisket: Ensure cooked brisket is shredded finely and set aside.
2. Whisk Egg Yolks: In a bowl, whisk egg yolks with erythritol until pale and smooth.
3. Heat the Cream: In a saucepan, warm heavy cream over medium heat until steaming, but not boiling.
4. Temper the Eggs: Slowly pour warm cream into the egg mixture, whisking constantly to avoid curdling.
5. Cook the Base: Return the mixture to the saucepan, cook on low heat, stirring until it thickens slightly (about 5 minutes).
6. Add Flavors: Stir in vanilla extract, cinnamon, salt, BBQ sauce, liquid smoke (if using), and xanthan gum (if using) until well combined.
7. Blend with Brisket: Add shredded brisket, then use an immersion blender to puree until smooth.
8. Chill the Mixture: Refrigerate the base for 2 hours until fully cooled.
9. Churn the Ice Cream: Pour into an ice cream maker and churn according to manufacturer instructions (about 20-30 minutes).
10. Freeze and Serve: Transfer to a container, freeze for 4 hours, then scoop and enjoy this smoky treat!

Notes

• Finely shred brisket to ensure a smooth ice cream texture.
• Chill base thoroughly for best churning results; use an ice bath to speed up cooling.
• Adjust sweetener to balance the BBQ sauce’s flavor.
• Store leftovers promptly to maintain freshness.
• This recipe can be adapted for dairy-free or low-sodium diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 349Total Fat 28gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 10gCholesterol 208mgSodium 132mgCarbohydrates 11gFiber 0gSugar 10gProtein 12g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Ingredients Notes

• Beef Brisket (1 cup, cooked and shredded): Slow-cooked, smoky, and finely chopped.
• Heavy Cream (2 cups): Full-fat for creaminess; supports low-carb profile.
• Erythritol (½ cup): Low-carb sweetener; adjust to taste.
• BBQ Sauce (¼ cup): Sugar-free, smoky for authentic flavor.
• Egg Yolks (4 large): Adds richness and structure to the base.
• Vanilla Extract (1 tsp): Pure vanilla enhances the creamy notes.
• Cinnamon (½ tsp): Ground cinnamon for warm spice.
• Salt (pinch): Balances sweetness; use sparingly.
• Liquid Smoke (½ tsp, optional): Boosts smoky flavor; use cautiously.
• Xanthan Gum (¼ tsp, optional): Thickens texture; optional for smoothness.

Variations and Substitutions

• Meat Swap: Use pulled pork or turkey for variety.
• Cream Options: Substitute with coconut cream for dairy-free.
• Sweetener Swap: Use monk fruit or stevia instead of erythritol.
• Sauce Variations: Try a spicy or honey-free BBQ sauce.
• Egg Alternative: Use a flax egg or omit for a lighter base.
• Spice Twist: Add nutmeg or smoked paprika for depth.
• Dairy-Free: Replace cream with full-fat coconut milk.
• Low-Sodium: Choose low-sodium BBQ sauce and reduce salt.

Storage Options

• Freezer: Store in an airtight container for up to 2 months; use parchment between layers.
• Refrigerator: Not recommended; serve frozen.
• Reheating: Not applicable; soften at room temperature for 5 minutes before serving.

Dish Gallery

Please share this BBQ Brisket Ice Cream with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Bacon-Wrapped Cheesecake Bites