Email to Terry Ward      

Peanut Butter-Banana Ice Cream

Source of Recipe


Cooking Light-8/02






List of Ingredients



• 4 cups vanilla low-fat ice cream (Healthy Choice)
  
• 1 cup mashed ripe bananas (about 2 small bananas)
  
• 1/4 cup chunky peanut butter
  






Instructions



1. Place a large bowl in freezer. Let ice cream stand at room temperature 45 minutes or until softened.
   
   
2. Combine banana and peanut butter in a small bowl; mash with a fork until well blended. With a rubber spatula or stand mixer, combine banana mixture and softened ice cream in chilled bowl. Cover and freeze to desired consistency.
   
   
3. Yield: 8 servings (serving size: 1/2 cup). 183 cal, 6.1g fat, 5.2g pro, 27.3g carb, 2.2g fiber, 5mg chol, o.2mg iron, 84mg sod, 105mg calc.
   
   






Final Comments


Serve with Warm Chocolate Sauce.