BANANA SPLIT ICE CREAM

Banana Split Ice Cream image

"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."

Provided by Taste of Home

Time 40m

Yield about 2-1/2 quarts.

Number Of Ingredients 9

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

Steps:

In a heavy saucepan, combine 2-1/2 cups fat-free milk and egg substitute. Cook over low heat until mixture is thick enough to coat a metal spoon and reaches at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in condensed milk and remaining fat-free milk. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight. , Combine bananas, lime juice and vanilla; stir into custard mixture. Fill ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion; gently fold in chocolate topping, pecans and cherries. Freeze 2-4 hours or until firm.

Nutrition Facts : Calories 193 calories, Fat 3g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 111mg sodium, Carbohydrate 35g carbohydrate, Fiber 1g fiber), Protein 8g protein.