Keto Banana Split Ice Cream
Indulge in guilt-free decadence with Keto Banana Split Ice Cream, a low-carb take on the classic dessert that’s perfect for satisfying your sweet tooth while sticking to your keto lifestyle. This creamy delight combines a rich vanilla-banana base with swirls of velvety cocoa, all made with wholesome ingredients like heavy cream, unsweetened almond milk, and granulated erythritol. Topped with crunchy nuts, fresh strawberries, and sugar-free chocolate syrup, this recipe elevates your ice cream game with layers of flavors and textures. Ready in under 30 minutes of active prep time and customizable for swirl or layered presentations, it’s a delightful treat that embodies indulgence without compromise. Perfect for summer gatherings or a cozy night in, Keto Banana Split Ice Cream is sure to impress! Keywords: keto dessert, banana split ice cream, sugar-free ice cream, low-carb treat, keto-friendly recipe.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Granulated erythritol
- 2 teaspoons Vanilla extract
- 1 teaspoon Sugar-free banana extract
- 4 Egg yolks
- 2 tablespoons Cocoa powder
- 0.25 cup Chopped pecans or walnuts
- 0.3 cup Sugar-free chocolate syrup
- 0.5 cup Fresh strawberries, sliced
Instructions
In a medium saucepan, combine heavy cream, almond milk, and granulated erythritol. Heat over medium-low heat, stirring constantly until the sweetener is dissolved (about 3-4 minutes). Do not let the mixture boil.
In a bowl, whisk together the egg yolks. Slowly add about 1/2 cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan, and cook over medium heat, stirring constantly, until the mixture thickens slightly (about 2-3 minutes). The mixture should coat the back of a spoon.
Remove from heat, and stir in vanilla extract and sugar-free banana extract.
Divide the mixture into two equal parts. In one part, whisk in the cocoa powder until fully combined. Allow both mixtures to cool to room temperature.
Once cooled, pour the mixtures into separate containers and chill in the refrigerator for at least 2 hours or until thoroughly chilled.
Pour the vanilla-banana and chocolate mixtures alternately into your ice cream maker, following the manufacturer's instructions, or layer them in a container and freeze for a swirl effect.
To serve, scoop equal amounts of ice cream into bowls. Drizzle with sugar-free chocolate syrup, and top with chopped nuts and sliced strawberries.
Serve immediately and enjoy your delicious Keto Banana Split Ice Cream!
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 127 mg | 6% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.6 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 152 mg | 12% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 161 mg | 3% | |
*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.
