Banana Pudding Milkshake

Banana Pudding Milkshake

Banana pudding is a classic Southern dessert that is currently making something of a retro comeback, and I’m not complaining. The combination of bananas and silky custard is to die for. A low-carb take on banana pudding, this milkshake uses vanilla wafer cookies made with almond flour, Sola Vanilla Bean Ice Cream, and a dash of natural banana flavoring in place of high-carb bananas.

Recipe Image
Calories
655
Protein
9g
Fat
62g
Total
Carbs
48g
Sugar
6g
Dietary
Fiber
3g
Sweetener
36g
Net
Carbs*
9g
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
Serves
ServesMakes: 2 Servings
Prep time: 30 Minutes
Cooking time: 15 minutes

Ingredients
IngredientsVanilla Wafer Cookies (makes 30 cookies)

1 ½ cups (165 g) finely ground almond flour

5 tablespoons Sola sweetener

1 teaspoon baking powder

¼ teaspoon salt

5 tablespoons (70 g) unsalted butter, softened

1 egg white mixed with 1 tablespoon water

1 tablespoon vanilla extract

Milkshake

½ pint Sola Vanilla Bean Ice Cream

8 vanilla wafer cookies (see recipe above)

1 cup ice (small handful)

1 cup (240 ml) unsweetened almond milk

2/3 cup (160 ml) heavy cream

3 tablespoons Sola sweetener

1 teaspoon natural banana flavoring

Few drops of yellow food coloring (optional)

Garnish

Whipped cream

Crushed and whole vanilla wafer cookies

Directions
Directions
  1. Make the cookies: sift the almond flour, Sola sweetener, baking powder, and salt into the bowl of a stand mixer. Add the butter and use the paddle attachment to beat the ingredients together until you have a soft dough and no lumps of butter are visible.
  2. Whisk 1 egg white with 1 tablespoon water and the vanilla extract, and add to the mixer bowl. Mix well until a smooth batter is formed.
  3. Line a baking sheet with parchment paper and preheat the oven to 300F. Transfer the cookie dough into a piping bag with a plain nozzle and pipe out roughly 30 small cookies onto the parchment.
  4. Bake the cookies for 15 minutes until risen and golden brown. Remove from the oven and allow to cool before using in the milkshake.
  5. Make the milkshake: scoop the ice cream out of the container into a high-powered blender and add the vanilla wafer cookies, ice, almond milk, heavy cream, Sola sweetener, banana flavoring, and 2-3 drops yellow food coloring.
  6. Spread whipped cream around the top edges of 2 glasses and press into 8 crumbled vanilla wafer cookies, so that the top of the glass is completely covered.
  7. Blend the milkshake at high speed for 1 minute until smooth and creamy, pour into 2 tall glasses. Top the milkshake with whipped cream and 2 vanilla wafer cookies, and serve with a straw.
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