Banana Split Ice Cream
"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."
Total TimePrep: 20 min. + chilling Process: 20 min./batch + freezing
Makesabout 2-1/2 quarts
- 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
- In a heavy saucepan, combine 2-1/2 cups fat-free milk and egg substitute. Cook over low heat until mixture is thick enough to coat a metal spoon and reaches at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
- Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in condensed milk and remaining fat-free milk. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
- Combine bananas, lime juice and vanilla; stir into custard mixture. Fill ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion; gently fold in chocolate topping, pecans and cherries. Freeze 2-4 hours or until firm.
Nutrition Facts1/2 cup: 193 calories, 3g fat (0 saturated fat), 4mg cholesterol, 111mg sodium, 35g carbohydrate (0 sugars, 1g fiber), 8g 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
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