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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
  • Total Time
    Prep: 15 min. + chilling Process: 20 min./batch + freezing
  • Makes
    about 3 quarts

Ingredients

  • 6 eggs
  • 2 cups sugar
  • 4 cups half-and-half cream
  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 teaspoons 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

Directions

  • 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 serving.

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