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Peanut Butter, Banana, and Honey Ice Cream

Cooking Light

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Outstanding

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
Julianna Grimes Bottcher, Cooking Light, JULY 2006