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.

Yield: 8 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 266
  • Calories from fat: 29%
  • Fat: 8.7g
  • Saturated fat: 3g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.7g
  • Protein: 6.4g
  • Carbohydrate: 44.1g
  • Fiber: 1.7g
  • Cholesterol: 13mg
  • Iron: 0.4mg
  • Sodium: 139mg
  • Calcium: 41mg

Ingredients

  • 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

Preparation

  1. 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.
  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.
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