Banana Split Ice Cream Recipe

Banana Split Ice Cream Recipe photo by Taste of Home

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"This tasty lightened-up ice cream dessert has all the flavors of a banana split," says Carol Dale of Greenville, Texas, who has been making and experimenting with ice cream recipes for years. "It's a real treat."

This recipe is:

Diabetic Friendly

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Banana Split Ice Cream Recipe

Prep: 20 min. + chilling Process: 20 min./batch + freezing

Yield: 20 Servings

20 20 40

Ingredients

5 cups fat-free milk, divided
1 cup egg substitute
2 cans (14 ounces each) fat-free sweetened condensed milk
2 medium ripe bananas, mashed
2 tablespoons lime juice
1 tablespoon vanilla extract
3/4 cup fat-free chocolate ice cream topping
1/2 cup chopped pecans
1/4 cup chopped maraschino cherries

Directions

In a heavy saucepan, combine 2-1/2 cups fat-free milk and egg substitute. Cook and stir over low heat until mixture is thick enough to coat a metal spoon and reaches at least 160°, about 10 minutes. Remove from the heat; set pan in ice and stir to cool quickly.
Pour into a large bowl; stir in condensed milk and remaining fat-free milk. Cover and refrigerate overnight.
Combine bananas, lime juice and vanilla; stir into milk mixture. Fill ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Spoon each batch into a large freezer-safe container; gently fold in chocolate topping, pecans and cherries. Store in refrigerator freezer. Yield: about 2-1/2 quarts.

Nutritional Analysis: One serving (1/2 cup) equals 193 calories, 3 g fat (0 saturated fat), 4 mg cholesterol, 111 mg sodium, 35 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 fruit, 1 milk, 1 fat.

Originally published as Banana Split Ice Cream in Taste of Home August/September 2001, p16