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Banana Split Ice Cream

Source of Recipe

Taste of Home Magazine - 2001


Recipe Introduction

Plan ahead…needs to chill overnight BANANA SPLIT ICE CREAM
WW Points
Exchanges
Serves: 2-1/2 quarts

5 c. fat-free milk, ‘divided’
1 c. egg substitute
2 cans (14 oz., each) fat-free sweetened condensed milk
2 medium ripe bananas, mashed
2 T. lime juice
1 T. vanilla extract
3/4 c. fat-free chocolate ice cream topping
1.2 c. chopped pecans
1/4 c. chopped maraschino cherries

In a heavy saucepan, combine 2-1/2 c. fat-free milk and egg substitute. Cook and stir over low heat until mixture is thick enough to coat a metal spoon and reaches at least 160-F, about 10 minutes. Remove from heat; set pan in ice and stir to cool quickly.

Place into a large bowl; stir in condensed milk and remaining fat-free milk. Cover and refrigerate overnight. Combine bananas, lime juice and vanilla; stir into milk mixture.

Fill ice cream freezer 2/3 full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Spoon each batch into a large freezer-safe container; gently fold in chocolate topping, pecans and cherries. Store on refrigerator freezer.

Nutritional Analysis: One 1/2-cup serving equals: 193 calories…3 gm fat (0 saturated)…4 mg cholesterol…111 mg sodium…35 gm carbohydrate…1 gm fiber…8 gm protein ++++ Exchanges: 1-1/2 fruit…1 milk…1 fat ++++ WWP: 4.5