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Banana-Maple Ice Cream

Banana-Maple Ice Cream

This recipe goes with Ice-Cream Sandwiches

Cooking Light SEPTEMBER 2000

  • Yield: 3 1/2 cups (serving size: 1/2 cup)


  • 1 1/2 cups 2% reduced-fat milk, divided
  • 1/4 cup sugar
  • 2 large egg yolks
  • 1/4 cup nonfat dry milk
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe banana (about 2 medium)
  • 1/2 cup maple syrup


Combine 1 cup milk, sugar, and egg yolks in a small heavy saucepan; stir well with a whisk. Place over medium heat, stirring constantly. Cook for 8 minutes or until mixture reaches 180° and is slightly thickened (do not boil). Remove from heat. Pour custard into a cool bowl; place over ice water to cool completely. Combine 1/2 cup milk, dry milk, and vanilla. Stir in custard, banana, and syrup. Cover and chill.

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.

Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 14%
  • Fat: 2.7g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.4g
  • Carbohydrate: 34.7g
  • Fiber: 0.8g
  • Cholesterol: 67mg
  • Iron: 0.6mg
  • Sodium: 54mg
  • Calcium: 141mg

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Banana-Maple Ice Cream recipe