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Peanut Butter, Banana, and Honey Ice Cream

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.

Cooking Light JULY 2006

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

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.

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
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Peanut Butter, Banana, and Honey Ice Cream recipe

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