Tuesday, October 11, 2016

Low Carb Spicy Banana Brownie Ice Cream

I stumbled on this flavor combination thanks to Snoqualmie Ice Cream. The “spicy” in the name isn’t referring to peppers. It’s cinnamon. I decided to use real cinnamon in my low carb conversion due to the uneven results with cinnamon ice cream flavorings that I’ve obtained recently. Therefore, you must use a cooked ice cream base. The instructions below specifically use my Philadelphia-style base because that’s the only way I attempted it. I’ll leave it as an exercise to the reader to attempt a French-style custard base version of this flavor. The main difference will probably the amount of flavorings.


Low Carb Philadelphia style ice cream base
1 tablespoon cinnamon
1 tablespoon lemon juice
2 tablespoons LorAnn Oils Flavor Fountain Flavorings, Banana
1-2 slices Low Carb Chocolate Brownies


  1. Follow the directions to make the Low Carb Chocolate Brownies and when cooled, cut up the brownie into smaller chunks and put into an empty ice cream container.

    Brownie chunks.
  2. Put the container for the ice cream including its cover upright in the freezer now. This serves two purposes: it keeps the container cold and it forces you to make sure that there’s space in the freezer.
  3. Follow the directions for the Low Carb Philadelphia style ice cream base. Add the cinnamon and lemon juice to the almond milk at the beginning of the recipe.
  4. Add the banana ice cream flavoring and mix. Cover with plastic wrap and chill in a refrigerator for 4-6 hours, but preferably overnight.
  5. Remove from the refrigerator. The mix will be thick and slightly gelatinous. Mix by hand with a silicone spatula or whisk before transferring to the ice cream maker. The mix should be homogeneous.
  6. Follow your ice cream maker’s directions for making ice cream. Remove from the ice cream using a silicone spatula and add some to the container. Add a layer of brownie bits. Repeat until done. Freeze until solid.

Scoops of ice cream.

Scoops of ice cream.

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