This was the first homemade ice cream I had made. I let it run in the maker for 35 minutes and though it was a little runny. I stopped and put it the freezer. 3 â 4 hours later it still was a little âmeltyâ.It was very tasty and we topped it off with a little chocolate syrup which tied the flavors together just right. The next night it was frozen solid as a rock. I may not have had the freezer bowl cold enough when I went to make it, although it was in the freezer for 4+ hours.
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
More From Cooking Light
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
- 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.
Peanut Butter, Banana, and Honey Ice Cream Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Entertaining, Freezable, Kid-Friendly, Make-Ahead, No-Cook
- CUISINE: American
- MAIN INGREDIENT: Dairy
- DIETARY CONSIDERATION: Low Fat, Low Sodium
- COOKING METHOD: Ice-Cream Maker
- OCCASION: Summer
- PUBLICATION: Cooking Light
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