Low Carb Spiced Banana Ice Cream

This ice cream recipe was posted on Epicurious a while back and I thought would be fun to try. It was created by the chefs at Bluestem restaurant in Kansas City, Missouri. The combination doesn’t seem too exciting at first glance. Other than the inclusion of white pepper, they’re all ingredients that I’ve used before. However, the result is an ice cream that’s very unique and enjoyable.

I’m simplifying things by specifying “pumpkin pie spice” since the one from Trader Joe’s contains cinnamon, nutmeg, cardamom, etc. If you have the individual spices listed in the original recipe, by all means, use them instead.

This low carb conversion could have been done using either my French custard or Philadelphia style base. The directions below use the latter. I would cut all the spices and flavorings in half if I were to attempt a French custard base version of this ice cream.

Update 2016-09-23: I swapped out the brown sugar flavoring for molasses. Much better results.

Ingredients

Low Carb Philadelphia-style Ice Cream Base
1 tablespoon pumpkin pie spice
¼ teaspoon white pepper
1 teaspoon (7 g) molasses
½ teaspoon vanilla extract
2 tablespoons LorAnn Oils Flavor Fountain Flavorings, Banana

Directions

1. Follow the instructions for the Low Carb Philadelphia-style Ice Cream Base and mix in all the additional ingredients except for the vanilla and banana flavoring to the base. Add the last two ingredients after the mix has cooled. Cover and chill in the refrigerator for a few hours.
2. Follow your ice cream maker’s directions for making ice cream. Remove from the ice cream maker using a silicone spatula into the container. Freeze until solid.