Keto Creamy Banana Ice Cream
Indulge in a guilt-free dessert with this Keto Creamy Banana Ice Cream, a luscious low-carb treat that’s packed with flavor and satisfying creaminess. Crafted without actual bananas, this recipe uses banana extract to deliver the beloved tropical taste while keeping it keto-friendly. A blend of unsweetened almond milk, heavy cream, and rich egg yolks creates a silky-smooth base, sweetened naturally with erythritol for a sugar-free delight. Perfectly thickened and churned to perfection, this ice cream delivers a dreamy texture that rivals any classic version. Whether you’re looking to satisfy a sweet tooth or impress with a keto dessert, this creamy banana ice cream is the ultimate treat.
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Recipe Information
Ingredients
- 1 cup Unsweetened Almond Milk
- 1 cup Heavy Cream
- 1.5 teaspoons Banana Extract
- 0.5 cup Erythritol Sweetener
- 3 units Egg Yolks
- 1 teaspoon Vanilla Extract
- 0.25 teaspoon Salt
Instructions
In a medium saucepan over medium heat, combine the almond milk and heavy cream. Heat the mixture, stirring occasionally, until it begins to simmer. Do not let it boil.
In a separate bowl, whisk together the egg yolks, erythritol sweetener, and salt until well combined and slightly frothy.
Slowly pour about half of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent them from cooking.
Return the egg yolk mixture to the saucepan with the remaining cream mixture, stirring constantly over low heat, until the mixture thickens and coats the back of a spoon, about 5 to 7 minutes.
Remove the saucepan from heat and stir in the banana extract and vanilla extract. Mix until everything is incorporated.
Strain the mixture through a fine sieve into a clean container to ensure a smooth consistency.
Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours or until thoroughly chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm it up before serving.
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 794 mg | 264% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 121.9 g | 44% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.8 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 491 mg | 38% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 150 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.
