Banana-Nut Ice Milk

Cooking Light
4 cups (serving size: 1/2 cup)


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3/4 cup sugar
1 (4-ounce) carton egg substitute
1 cup mashed very ripe banana
1/2 teaspoon vanilla extract
Dash of salt
1 1/4 cups 2% low-fat milk
1 cup evaporated skimmed milk
3 tablespoons chopped pecans, toasted


Place the sugar and egg substitute in food processor; process 1 minute. Add banana, vanilla, and salt; process until smooth. Pour the mixture into a large bowl; stir in milks.

Pour mixture into the freezer can of a 1-quart ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; stir in pecans. Cover and freeze for at least 1 hour.

Created date

May 2004

Nutritional Information

Calories 169
Caloriesfromfat 15 %
Fat 2.8 g
Satfat 0.7 g
Monofat 1.4 g
Polyfat 0.5 g
Protein 5.6 g
Carbohydrate 31.5 g
Fiber 1 g
Cholesterol 4 mg
Iron 0.5 mg
Sodium 81 mg
Calcium 147 mg