Peanut Butter-Banana Ice Cream

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

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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


  1. 1. Place a large bowl in freezer. Let ice cream stand at room temperature 45 minutes or until softened.
  2. 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 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
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