Keto Banana Split Ice Cream
Indulge guilt-free with this decadent Keto Banana Split Ice Cream, a creamy and low-carb twist on the classic dessert! Made with a velvety combination of heavy cream, unsweetened almond milk, and granulated erythritol, this no-sugar-added treat perfectly balances rich chocolate swirls with the light, tropical hint of sugar-free banana extract. The recipe features a luscious custard base, expertly layered for a swirl effect that mimics a traditional banana split. Topped with sugar-free chocolate syrup, crunchy chopped nuts, and fresh strawberries, this dessert is a refreshing and satisfying way to stay on track with your keto lifestyle. Ready in just minutes of prep and perfect for summer cravings, this indulgent ice cream is sure to become your go-to low-carb dessert.
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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Remove from heat, and stir in vanilla extract and sugar-free banana extract.
Step 5
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.
Step 6
Once cooled, pour the mixtures into separate containers and chill in the refrigerator for at least 2 hours or until thoroughly chilled.
Step 7
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.
Step 8
To serve, scoop equal amounts of ice cream into bowls. Drizzle with sugar-free chocolate syrup, and top with chopped nuts and sliced strawberries.
Step 9
Serve immediately and enjoy your delicious Keto Banana Split Ice Cream!
Nutrition Facts
| Serving size | (1088.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2155.4 |
| Total Fat 202.7g | 0% |
| Saturated Fat 105.3g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 1218mg | 0% |
| Sodium 506.1mg | 0% |
| Total Carbohydrate 129.7g | 0% |
| Dietary Fiber 13.2g | 0% |
| Total Sugars 6.3g | |
| Protein 17.8g | 0% |
| Vitamin D 161.0IU | 0% |
| Calcium 559.7mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 654.2mg | 0% |
Source of Calories