Step 1

Prepare and bake the brownies according to the directions, omitting the added chocolate chips. Let cool completely and then cut into chunks or crumble with your hands.

Step 2

Set a bowl over an ice bath and set aside.

Step 3

Combine the cream, almond milk and sweetener in a medium saucepan over medium heat. Stir until erythritol dissolves and mixture reaches 165F on an instant read thermometer.

Step 4

Whisk the egg yolks in a medium bowl. Slowly add about 1 cup of the hot cream mixture, whisking continuously, to temper the yolks. Then slowly whisk the egg yolk mixture back into the pan, whisking continuously.

Step 5

Cook until mixture reaches 175F on an instant read thermometer and coats the back of a wooden spoon.

Step 6

Pour the mixture into bowl set over ice bath and allow to cool 10 minutes. Then wrap tightly in plastic wrap and chill at least 3 hours.

Step 7

Stir in vodka, if using, and vanilla extract. Sprinkle with xanthan gum and whisk vigorously to combine.

Step 8

Pour the custard into the canister of an ice cream maker and churn according to manufacturer's directions.

Step 9

Once churned, transfer half to a large, airtight container. Stir in half of the brownie chunks, then top with remaining ice cream and remaining brownie chunks until well combined.

Step 10

Freeze until firm but not rock hard, another 2 to 3 hours.