Indulge in the creamy decadence of Low Carb Banana Cookie Ice Cream, a guilt-free dessert that satisfies your sweet tooth while staying keto-friendly! This no-churn recipe combines naturally sweet frozen bananas with velvety heavy cream and almond milk, all lightly sweetened with a low-carb sweetener for a luscious base. The addition of crunchy, crumbly low-carb cookies brings a delightful texture contrast to every bite. With just 20 minutes of prep time and zero cooking required, this easy frozen treat is perfect for hot afternoons or after-dinner cravings. Serve it up in bowls and enjoy a refreshing, low-carb twist on classic banana cookie ice cream!
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Peel the bananas and slice them into bite-sized pieces. Place them in a ziplock bag and freeze for at least 2 hours or until fully frozen.
Once the bananas are frozen, add them to a food processor or blender along with the unsweetened almond milk, heavy cream, low-carb sweetener, vanilla extract, and salt.
Blend the mixture until smooth and creamy. You may need to scrape down the sides of the bowl or jar to ensure all bananas are pureed.
Crumble the low-carb cookies into small pieces.
Gently fold the crumbled cookies into the banana mixture.
Pour the mixture into an airtight container suitable for freezing.
Freeze the mixture for at least 2 hours or until firm enough to scoop.
Serve in bowls and enjoy the creamy, guilt-free dessert.
Serving size | (782.1g) |
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Amount per serving | % Daily Value* |
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Calories | 1521.5 |
Total Fat 118.1g | 0% |
Saturated Fat 60.4g | 0% |
Polyunsaturated Fat 0.3g | |
Cholesterol 280mg | 0% |
Sodium 769.8mg | 0% |
Total Carbohydrate 134.3g | 0% |
Dietary Fiber 14.3g | 0% |
Total Sugars 33.3g | |
Protein 19.4g | 0% |
Vitamin D 43.9IU | 0% |
Calcium 303.7mg | 0% |
Iron 3.0mg | 0% |
Potassium 1095.7mg | 0% |
Source of Calories