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
More From Oxmoor House
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
Ingredients
- 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
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
Banana Ice Cream Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- MAIN INGREDIENT: Dairy
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- PUBLICATION: Oxmoor House
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