Tuesday, February 17, 2015

Low Carb “Skinny” Elvis Ice Cream

Sorry to all Elvis fans for not getting this done by January for Elvis’ birthday. Legend has it that Elvis adored peanut butter, banana and bacon sandwiches. If I were to do this as a regular sugar-based ice cream, I’d use caramelized bananas, but since this is low carb, I’ll just use banana ice cream flavoring. I’ll make a peanut butter swirl and add candied bacon, too. (Using peanut butter flavored ice cream and adding bananas isn’t going to work for obvious reasons.)

This flavor combination is awesome, but I had a lot of issues getting this right. I thought it would be a good idea to add the peanut butter swirl to the ice cream maker about 10 minutes before it was done. It didn’t make a swirl. Instead, it integrated the peanut butter mixture into the ice cream. Tastes great, but not what I was looking for. My peanut butter swirl originally didn’t include any glycerin, so it froze pretty hard and made it difficult to scoop. My food scale broke and gave erroneous readings unbeknownst to me, which threw some things off. Murphy’s law has been in full effect lately.

I’m trying a different way to candy the bacon. I basted the cooked bacon with bacon grease mixed with granular Splenda and Truvia and then allowed it to cool. There’s no advantage to do it this way versus sprinkling it on top like I did in the past. If you don’t have a shaker bottle, then I suppose this way would be easier. Some bacon brands aren’t very salty, so believe it or not, you may need to sprinkle some salt on the bacon.


Low Carb Sweet Cream Base
1 tablespoon LorAnn Oils Flavor Fountain Flavorings, Banana

Candied Bacon

1 package of bacon
2 tablespoons (28 g) bacon grease (from cooked bacon)
1 teaspoon Truvia
1 teaspoon Splenda (granular sucrose)
½ teaspoon brown sugar flavoring (optional)

Peanut Butter Swirl

½ cup (119 g) heavy cream
½ cup (130 g) peanut butter
1 teaspoon (7 g) Nature’s Hollow Sugar Free Honey Substitute
¼ cup (25 g) powdered erythritol
4 drops EZ-Sweetz
½ tablespoon vanilla extract
½ teaspoon vegetable glycerin


  1. Peanut Butter Swirl: Mix all of the ingredients together in a mixing bowl and put into the refrigerator for later.

    Peanut butter swirl.

  2. Candied Bacon: Line a cookie sheet with aluminum foil and lay out the bacon strips. Bake them in an oven at 400 °F until crisp. Flip them periodically.
  3. Pour bacon grease into a small bowl, add Truvia, Splenda, and brown sugar flavoring, and mix.

    Sweeteners and bacon grease.

    Baste both sides of the bacon with the fat/sweetener mix. Sprinkle salt on bacon, if necessary.

    Candied bacon on sheet.

    Allow the bacon to cool enough to handle and cut into small pieces using kitchen shears. Put the cut bacon in the refrigerator. for later.

    Cut up candied bacon.

  4. Ice Cream: Follow the instructions for the Low Carb Sweet Cream Base except slightly reduce the amount of heavy cream. (E.g., 2 cups instead of 2¼ cups of heavy cream.) Mix in the banana flavoring to the sweet cream base. Cover and chill in the refrigerator for a few hours, if necessary.
  5. Follow your ice cream maker’s directions for making ice cream. Five minutes before the ice cream is done, remove from the ice cream using a silicone spatula and add some to the container. Mix in some peanut butter swirl and bacon. Repeat until done. Freeze until solid.
Scoops of ice cream.

Scoops of ice cream.

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