The director of the animal shelter where I volunteer has to stick to a very strict ketogenic diet for medical reasons. I don’t stick to a keto diet, but I still like to make sure she can indulge when I create treats to take in with me.
Man, desserts and snacks that taste good and are keto-friend… it’s a rough challenge. Most of us expect a big dose of sweetness with any special treat, not to mention that just about every baked good in the world calls for flour, which is a huge no-no.
For those of you unfamiliar with the keto diet, it is essentially a low-carb, high-fat diet designed to put your body into a state of “ketosis,” where the body burns fat. In our director’s case, it helps control her epilepsy.
Honestly, I’m more of an “everything in moderation” type of gal, but if I can create some recipes that are slightly healthier to add to my diet, cool beans. I would definitely recommend talking to a doctor before starting any new diet, and keep in mind that I’ve just breezed over what “keto” means in a few sentences… there are entire books and websites devoted to understanding this diet and how it works. Go forth and do your own research, foodie friends! 🙂
The success of this ice cream hinges on the protein powder you use. Frankly, if you do not like the taste of the protein powder, you are not going to like the taste of the ice cream. It has a much milder taste that a typical protein shake, since you’re using a lower ratio of protein powder to other ingredients that you would in a shake. When I make this recipe, I use Isopure Protein Powder, because it is one of the few powders out there that is 100% zero carbs. Most others do have a small amount of carbs.
Most protein powders have a tendency to be a little gritty. Make sure you combine well using a blender if necessary. If you unfrozen mix is gritty, your ice cream will be too. Yuck.
Also, if you are following a strict keto diet, read the label on your peanut butter. Some brands have more carbs/sugar than others or contain other nefarious ingredients like palm oil.
This is a no-churn recipe, which means it does tend to get hard in the freezer. Churned ice creams tend to be easier to scoop. You have to get it out of the freezer ahead of time, and if you’re still having trouble scooping, run your scoop or spoon under the hot water for a few seconds.
No-Churn Peanut Butter and Banana Ice Cream (Keto!)
- 2 pints 32 ounces of heavy cream
- 2 teaspoons vanilla
- 4 tablespoons butter
- 1/3 cup peanut butter
- 3/4 cup banana cream protein powder recommended brand: Isopure
Heat the butter, peanut butter, and 1 pint of heavy cream over medium heat until the peanut butter and butter melt.
Remove from heat and allow to cool slightly.
Whisk powder into the liquid 1/4 cup at a time. Make sure the powder is completely dissolved. (Blend for a few seconds if necessary.)
Refrigerate mixture to cool completely.
While mixture is cooling, beat the remaining heavy cream and vanilla until stiff peaks form. Do not over-beat.
Fold the mixtures together, make sure to combine well. You may need to whisk the refrigerated mixture before folding into the whipped cream, to make sure that none of the protein powdered settled.
Pour into containers and freeze for at least 6 hours, or overnight.
Looking for more delicious frozen treats? Here are some others we enjoy (but are definitely NOT keto)!
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