Delicious recipe for homemade banana peanut butter chip Keto friendly ice cream!
Put your egg yolks and allulose in a bowl and mix with your hand mixer until the mixture has doubled and is a very pale yellow in color.
Add the heavy whipping cream, almond milk, salt, vanilla extract, and banana extract. Mix lightly with the hand mixer.
Place this mixture into your ice cream maker and turn on. While this is mixing in the machine, place your two tbsp peanut butter in a little baggie and cut the corner off. Once the ice cream has thickened a little and is starting to look like ice cream, squeeze the peanut butter into the machine.
Count out 33 chocolate chips and carefully cut them into smaller pieces (you can also use a Lilly's chocolate bar and shave it, but my store was out). Once the ice cream has about 5 minutes remaining, add the chocolate chips.
When finished, scoop the ice cream into your freezer container. You can have some of it now (resembles soft serve) or wait for it to freeze a little more in the freezer.
Macros* for this recipe are as follows: 300 calories, 27g fat, 3g carbs, and 4g protein.
*As always, figure out your own macros with the specific ingredients that you use.