Banana Ice Cream

recipe
Cool, creamy, and delicious--just the way you remember all the homemade ice cream you used to eat at backyard cookouts. A 1/2-cup serving of commercial banana ice cream has 22 grams of carbohydrate.

Yield:

16 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 54
Caloriesfromfat 0.0 %
Fat 0.6 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3 g
Carbohydrate 9.1 g
Fiber 0.8 g
Cholesterol 3 mg
Iron 0.3 mg
Sodium 53 mg
Calcium 69 mg

Ingredients

2 cups 2% reduced-fat milk
3/4 cup egg substitute
3/4 cup evaporated fat-free milk
1/3 cup
3 large ripe bananas, peeled and mashed
1 tablespoon lemon juice
1 1/2 teaspoons vanilla extract

Preparation

1. Combine first 4 ingredients in a large bowl. Add mashed banana, lemon juice, and vanilla, stirring well.

2. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

carbo rating: 8

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005
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