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