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Peanut Butter-Banana Ice Cream

Yield 8 servings (serving size: 1/2 cup)
Chunky peanut butter adds pleasing crunch; banana, fruity sweetness.


  • 4 cups vanilla low-fat ice cream
  • 1 cup mashed ripe banana (about 2 small bananas)
  • 1/4 cup chunky peanut butter

How to Make It

  1. Place a large bowl in freezer. Let ice cream stand at room temperature 45 minutes or until softened.

  2. Combine banana and peanut butter in a small bowl; mash with a fork until well blended. With a rubber spatula or stand mixer, combine banana mixture and softened ice cream in chilled bowl. Cover and freeze to desired consistency.

  3. CALORIES 183 (30 percent from fat); FAT 1g (sat 8g, mono 9g, poly 2g); PROTEIN 2g; CARB 3g; FIBER 2g; CHOL 5mg; IRON 2mg; SODIUM 84mg; CALC 105mg Yield: 8 servings (serving size: 1/2 c