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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
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This tasty lightened-up ice cream dessert has all the flavors of a banana split, says Carol Dale of Greenville, Texas, who has been making and experimenting with ice cream recipes for years. It's a real treat. Ingredients:
5 cups fat-free milk, divided |
1 cup egg substitute |
2 cans (14 ounces each) fat-free sweetened condensed milk |
2 medium ripe bananas, mashed |
2 tablespoons lime juice |
1 tablespoon vanilla extract |
3/4 cup fat-free chocolate ice cream topping |
1/2 cup chopped pecans |
1/4 cup chopped maraschino cherries |
Directions:
1. In a heavy saucepan, combine 2-1/2 cups 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°, about 10 minutes. Remove from the heat; set pan in ice and stir to cool quickly.
2. Pour into a large bowl; stir in condensed milk and remaining fat-free milk. Cover and refrigerate overnight.
3. Combine bananas, lime juice and vanilla; stir into milk mixture. Fill ice cream freezer two-thirds 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 in refrigerator freezer. Yield: about 2-1/2 quarts.
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