Strawberry-Banana Ice Cream

When the ice cream mixture is packed with fruit, you don't have to use as much sweetener to achieve the perfect flavor.

Yield: 13 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 73
  • Calories from fat: 0.0%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.2g
  • Carbohydrate: 12.2g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 93mg
  • Calcium: 56mg


  • 2 cups strawberries, mashed
  • 1 ripe banana, mashed
  • 1 quart fat-free half-and-half or evaporated fat-free milk
  • 1/2 cup egg substitute
  • 1 1/2 teaspoons vanilla extract


  1. 1. Combine all ingredients.
  2. 2. Pour mixture into the freezer can of a 2-quart 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.
  3. carbo rating: 12
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