Peanut Butter-Banana Ice Cream

Chunky peanut butter adds pleasing crunch; banana, fruity sweetness.


8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light


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


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.

CALORIES 183 (30 percent from fat); FAT 6.1g (sat 1.8g, mono 1.9g, poly 1.2g); PROTEIN 5.2g; CARB 27.3g; FIBER 2.2g; CHOL 5mg; IRON 0.2mg; SODIUM 84mg; CALC 105mg Yield: 8 servings (serving size: 1/2 c