Makeover Strawberry-Banana Ice Cream Recipe

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Makeover Strawberry-Banana Ice Cream Recipe photo by Taste of Home

Makeover Strawberry-Banana Ice Cream Recipe

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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

Recommended: 39 Healthy Snacks That Make Kids Happy

MAKES:

24 servings

TOTAL TIME:

Prep: 15 min. + chilling Process: 20 min./batch + freezing

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VERIFIED BY Taste of Home Test Kitchen

Healthy Diabetic Exchange

MAKES:

24 servings

TOTAL TIME:

Prep: 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, 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.

Originally published as Makeover Strawberry-Banana Ice Cream in Light & Tasty August/September 2002, p46

Nutritional Facts

1/2 cup: 203 calories, 4g fat (1g saturated fat), 28mg cholesterol, 66mg sodium, 38g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat-free milk, 1/2 fat.

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

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, 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.

Originally published as Makeover Strawberry-Banana Ice Cream in Light & Tasty August/September 2002, p46

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