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Makeover Strawberry-Banana Ice Cream

Makeover Strawberry-Banana Ice Cream
This recipe is made using fat-free sweetened condensed milk and light whipped topping without hurting the taste.—Taste of Home Test Kitchen, Greendale, Wisconsin
24 ServingsPrep: 15 min. + chilling Process: 20 min./batch + freezing

Ingredients

  • 4 teaspoons cornstarch
  • 2 cups sugar
  • 4 cups fat-free half-and-half
  • 3 eggs, lightly beaten
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1-1/2 teaspoons vanilla extract
  • Red food coloring, optional
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1 package (16 ounces) frozen unsweetened whole strawberries, coarsely chopped
  • 2 medium firm bananas, sliced
  • 1/2 cup chopped pecans, toasted

Directions

  • In a heavy saucepan, combine the cornstarch and sugar. Gradually add
  • cream. Bring to a boil over medium heat; cook and stir for 1 minute.
  • Remove from the heat. Stir a small amount of hot filling into eggs;
  • return all to the pan, stirring constantly. Bring to a gentle boil;
  • cook and stir for 2 minutes. Remove from the heat. Cool quickly by
  • placing pan in a bowl of ice water; stir for 2 minutes. Stir in
  • milk, vanilla and food coloring if desired. Press plastic wrap onto
  • surface of mixture. Refrigerate for several hours or overnight.
  • Fold whipped topping into cream mixture. Fold in strawberries,
© Taste of Home 2013

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Makeover Strawberry-Banana Ice Cream (continued)

Directions (continued)

  • bananas and pecans. Fill cylinder of ice cream freezer two-thirds
  • full; freeze according to manufacturer's directions. Refrigerate
  • remaining mixture until ready to freeze. Allow to ripe in ice cream
  • freezer or firm up in the refrigerator freezer for 2-4 hours before
  • serving. Yield: 3 quarts.
Nutrition Facts: One serving (1/2 cup) equals 203 calories, 4 g fat (1 g saturated fat), 28 mg cholesterol, 66 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat-free milk, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013