Gallery

Oxmoor House

Recipe Summary

prep:
26 mins
total:
26 mins
Yield:
24 servings (serving size: 1 cupcake)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 1 vanilla wafer in the bottom of 24 foil-lined muffin cups.

    Advertisement
  • Process bananas and lemon juice in a blender or food processor until smooth. Add ice cream; pulse 4 to 5 times or just until blended. Add 1 1/4 cups whipped topping and 1 cup wafer crumbs; pulse 2 to 3 times or just until blended.

  • Divide ice cream mixture evenly among muffin cups; cover with plastic wrap and freeze.

  • Top each ice cream cup evenly with remaining whipped topping; sprinkle with 1/2 cup wafer crumbs before serving. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

126 calories; fat 4.5g; saturated fat 3.1g; protein 1.5g; carbohydrates 19.2g; cholesterol 6mg; iron 0.4mg; sodium 42mg; calories from fat 33%; fiber 0.9g; calcium 27mg.
Advertisement
Advertisement