Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Because there are no egg yolks to thicken the custard, mashed bananas and peanut butter add body to this no-cook ice cream.

Julianna Grimes Bottcher
Recipe by Cooking Light July 2006

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Recipe Summary

Yield:
8 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a large bowl, stirring until sugar dissolves. Stir in peanut butter and next 3 ingredients (through bananas). Stir in milk.

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  • Pour mixture into the freezer can of an 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.

Nutrition Facts

266 calories; calories from fat 29%; fat 8.7g; saturated fat 3g; mono fat 3.4g; poly fat 1.7g; protein 6.4g; carbohydrates 44.1g; fiber 1.7g; cholesterol 13mg; iron 0.4mg; sodium 139mg; calcium 41mg.
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