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Strawberry-Banana Ice Cream

 Strawberry-Banana Ice Cream
This ice cream is chock-full of strawberries and chopped pecans and has the most delightful flavor. This is a family favorite.—Jeanette Shropshire, Canyon Lake, Texas
24 ServingsPrep: 15 min. + chilling Process: 20 min./batch + freezing


  • 6 eggs
  • 2 cups sugar
  • 4 cups half-and-half cream
  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • Red food coloring, optional
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 package (16 ounces) frozen unsweetened whole strawberries, coarsely chopped
  • 2 medium firm bananas, sliced
  • 1 cup chopped pecans, toasted


  • In a heavy saucepan, combine the eggs and sugar. Gradually add cream.
  • Cook and stir over low heat until mixture reaches 160° and coats
  • the back of a metal spoon. 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,
  • 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 ripen in ice cream
  • freezer or firm up in the refrigerator freezer for 2-4 hours before

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Strawberry-Banana Ice Cream (continued)

Directions (continued)

  • serving. Yield: about 3 quarts.
Nutritional Facts: One serving (1/2 cup) equals 245 calories, 12 g fat (6 g saturated fat), 68 mg cholesterol, 50 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.