Peanut Butter, Banana, and Honey Ice Cream

Because there are no egg yolks to thicken the custard, mashed bananas and peanut butter add body to this no-cook ice cream.


8 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 266
Caloriesfromfat 29 %
Fat 8.7 g
Satfat 3 g
Monofat 3.4 g
Polyfat 1.7 g
Protein 6.4 g
Carbohydrate 44.1 g
Fiber 1.7 g
Cholesterol 13 mg
Iron 0.4 mg
Sodium 139 mg
Calcium 41 mg


3/4 cup half-and-half
1/2 cup honey
1/2 cup sugar
1/3 cup chunky peanut butter
1 teaspoon vanilla extract
1/8 teaspoon salt
2 ripe bananas, mashed
2 1/2 cups 2% reduced-fat milk


Combine first 3 ingredients in a large bowl, stirring until sugar dissolves. Stir in peanut butter and next 3 ingredients (through bananas). Stir in milk.

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.

Julianna Grimes Bottcher,

Cooking Light

July 2006
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