gluten-free vegetarian

Chocolate Ice-Cream Sundae (Brownie Mix)


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Prep information

Prep time
15 minutes
Cook time
25 minutes
Recipe by
Michael at Lo-Dough

Nutritional information (per sundae)

289 kcal

A Low-Calorie Ice-Cream Sundae? You'd Better Believe It!

The ice-cream sundae is an American diner classic and one in serious need of a low-cal makeover. Your average tall sundae glass, filled to the brim with ice cream and various toppings will start at around 600 calories and can easily push on to something more like 1000 calories in some case.

So, the makeover: Switch the ice-cream for a low-cal version and whipped cream for yoghurt (the yoghurt actually cuts through all the sweetness of the other ingredients). Then switch your chocolate sauce for a low-cal version and use the Lo-Dough Brownie as the sweet, substantial chunks. Make these changes and you can get your ice-cream sundae down to 290 calories - and you won't believe how good it tastes! Not only that, but this will supply you nearly 16g of protein and over 1/3 of your daily fibre allowance. 

Low Cal Ice Cream Sundae

Making your Low-Calorie Brownie-Sundae

Make the Lo-Dough Brownie Mix as per the packet instructions. Bake for 25 minutes and allow to cool. Cut into 9. Take a brownie and break it up into pieces. and layer up a sundae glass with scoops of your favourite low-cal ice cream, chunks of the brownie, fresh raspberries, fat-free yoghurt and low-calorie chocolate sauce. Whether you finish with a cherry on top is up to you!


Serves 1

For the sundae

  • 1 pack of Lo-Dough Brownie Mix
  • 3 scoops of low-calorie ice-cream
  • 3 dessert spoons of fat-free yoghurt
  • A few raspberries
  • A good squirt of low-calorie chocolate sauce
  • 3 dessert spoons of fat-free yoghurt

Options to decorate

  • Chocolate curls
  • Nuts
  • More sauce
  • A cherry
  • Hundreds and thousands

What you'll need

This diet-friendly recipe is possible with:

Lo-Dough Brownie Mix

Lo-Dough Brownie Mix

Regular price £5.59
Out of stock


  1. Make the Lo-Dough Brownie Mix as per the packet instructions.
  2. Add the mix to your lined tin and bake for 25 minutes at 190C.
  3. Allow to cool (as per the instructions) and then cut into 9 portions. Store 8 of the portions in the fridge in an airtight container (or freeze).
  4. Break up a brownie and layer up in the sundae glass with all the other sundae ingredients - ice-cream, sauce, raspberry, brownie, yoghurt and repeat until full.
  5. Decorate as you wish. We went with extra sauce, chocolate curls and a cherry on top. Serve immediately.

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