Low Carb Banana, Brown Sugar, and Rum Ice Cream

Kitty Travers runs La Grotta Ices, “a small, inventive ice cream company specializing in ice creams and sorbets made from fresh, ripe fruit and seasonal ingredients.” Her book of ice cream and sorbets doesn’t contain many recipes that lend themselves to a low carb conversion. In fact, I only found one. The original used ripe bananas, dark rum, and dulce de leche. All three of these main flavoring ingredients can be emulated practically calorie-free.

The result is tasty and refreshing. I would love this ice cream on a hot summer’s day. Banana ice cream flavoring is available from multiple sources. The dulce de leche flavoring I used is from Alpha Freez and Liquor Quik has the best rum flavoring that I’ve tried to date.

Ingredients

Low Carb Sweet Cream Base
1 - 2 tablespoons Dulce de Leche Ice Cream Flavoring
1 - 2 tablespoons Banana Ice Cream Flavoring
½ - 1 teaspoon Home Brew Ohio Dark Jamaican Rum Liquor Quik Essence

Directions

1. Follow the instructions for the Low Carb Sweet Cream Base. Add the flavorings after the mix has cooled, if applicable. 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.