Peanut Butter, Banana, and Honey Ice Cream

Because there are no egg yolks to thicken the custard, mashed bananas and peanut butter add body to this no-cook ice cream.

Yield: 8 servings (serving size: about 2/3 cup)

Ingredients

• 3/4  cup  half-and-half
• 1/2  cup  honey
• 1/2  cup  sugar
• 1/3  cup  chunky peanut butter
• 1  teaspoon  vanilla extract
• 1/8  teaspoon  salt
• 2  ripe bananas, mashed
• 2 1/2  cups  2% reduced-fat milk

Preparation

Combine first 3 ingredients in a large bowl, stirring until sugar dissolves. Stir in peanut butter and next 3 ingredients (through bananas). Stir in milk.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Nutritional Information

Calories:

266 (29% from fat)

Fat:

8.7g (sat 3g,mono 3.4g,poly 1.7g)

Protein:

6.4g

Carbohydrate:

44.1g

Fiber:

1.7g

Cholesterol:

13mg

Iron:

0.4mg

Sodium:

139mg

Calcium:

41mg