Banana Pudding MilkshakeBanana 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.
*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.
ServesMakes: 2 Servings
Prep time: 30 Minutes
Cooking time: 15 minutes
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
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)
Crushed and whole vanilla wafer cookies
- 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.
- 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.
- 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.
- Bake the cookies for 15 minutes until risen and golden brown. Remove from the oven and allow to cool before using in the milkshake.
- 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.
- 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.
- 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.