Banana Ice Cream

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 Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 0.0%
  • Fat: 0.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3g
  • Carbohydrate: 9.1g
  • Fiber: 0.8g
  • Cholesterol: 3mg
  • Iron: 0.3mg
  • Sodium: 53mg
  • Calcium: 69mg


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


  1. 1. Combine first 4 ingredients in a large bowl. Add mashed banana, lemon juice, and vanilla, stirring well.
  2. 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.
  3. carbo rating: 8
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