Keto Banana Ice Cream
Preparing a keto blueberry ice cream recipe is truly a work of magic. It allows you to break the routine without feeling guilty about sugar, excessive carbs, calories, and preservatives. Need I say more? The end game is finding a healthier alternative to satisfy our cravings without guilt. Plus, it is so easy to make and your family will also love having it. In addition, you will be sure to consume something healthier than anything store-bought. But don’t take our word for it. Try it for yourself and enjoy!
Ingredients
- 4 ounces full-fat cream cheese, room temperature and softened
- 1/4 monk fruit sugar replacement
- 1 1/2 cups of heavy cream
- 1 cup unsweetened almond milk
- 1 tsp banana extract
- 2 or 4 drops of yellow food coloring optional as desired
Instructions
- Mix the cream cheese with the monk fruit sweetener in an enormous container. Tip: For this process, you can use a hand-electric mixer on medium until the ingredients are fully blended.
- Slowly add the heavy cream while continuing to mix the ingredients. The mixture will become very light and fluffy, eventually becoming firm and taking its form.
- Add the unsweetened almond milk, banana extract and food coloring (optional). Mix on slow speed until well blended. Tip: You will know the mixture has reached its desired texture when it’s fluffy and creamy.
- Transfer your mixture to an ice cream maker and churn for 25 minutes until you see the mixture reach the texture. At this point, you can serve it like soft ice cream, or you can choose to finalize curing it by placing it in the freezer for about 2-3 hours to serve it firm. Don’t forget, when serving the ice cream, let it sit at room temperature for about 15 minutes before digging in.
Video
Notes
Tip: No worries if you don’t have an ice cream machine.
You can skip that step and place it in the freezer to cure for 2 hours and then let it sit at room temperature for 15 minutes before serving. The taste and texture will all be the same.
Nutrition
Serving: 1gCalories: 411kcalCarbohydrates: 4gProtein: 4gFat: 42gSaturated Fat: 26gPolyunsaturated Fat: 14gTrans Fat: 0gCholesterol: 151mgSodium: 157mgFiber: 0gSugar: 4g
Tried this recipe?Let us know how it was!