Keto Banana Cookie Ice Cream
Indulge guilt-free with our decadent Keto Banana Cookie Ice Cream, a creamy, low-carb dessert that’s perfect for satisfying your sweet tooth while staying keto-friendly. This recipe features a velvety custard base made with heavy cream, almond milk, and egg yolks, sweetened with erythritol and infused with the irresistible flavor of banana extract. The addition of crumbled keto cookies and a hint of cocoa powder creates a luscious texture and a delightful crunch in every bite. With only a few simple steps, this homemade ice cream is easy to prepare and ideal for meal preppers seeking a dessert option that aligns with their low-carb lifestyle. Perfect for summer treats or anytime indulgence, this sugar-free ice cream delivers all the flavor you love without compromising your health goals.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 2 teaspoons Banana extract
- 0.5 cup Erythritol
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 4 large Egg yolks
- 1 cup Keto cookies
- 1 tablespoon Unsweetened cocoa powder
Instructions
In a medium saucepan, combine heavy cream, almond milk, erythritol, vanilla extract, banana extract, and salt. Heat over medium heat until it's hot but not boiling (just starting to steam).
In a separate bowl, whisk the egg yolks until they are smooth.
Slowly pour about one cup of the hot cream mixture into the yolks, whisking constantly to temper the eggs.
Pour the yolk mixture back into the saucepan with the rest of the hot cream.
Cook over low heat, stirring constantly, until the mixture thickens and lightly coats the back of a spoon. This should take about 5-8 minutes.
Remove from heat and pour through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Allow to cool slightly.
Cover the mixture and chill in the refrigerator for at least 4 hours, or until completely chilled.
Once chilled, churn the mixture in your ice cream maker according to the manufacturer's instructions.
Toward the end of the churning process, crumble in the keto cookies and add cocoa powder, allowing it to evenly incorporate into the ice cream.
Transfer the ice cream to an airtight container and freeze for at least 2 hours, or until firm.
Scoop and serve your keto banana cookie ice cream!
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 1.8 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 88 mg | 7% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
