Save on Pinterest

Makeover Strawberry-Banana Ice Cream

Total Time

Prep: 15 min. + chilling Process: 20 min./batch + freezing

Makes

3 quarts

This recipe is made using fat-free sweetened condensed milk and light whipped topping without hurting the taste.—Taste of Home Test Kitchen, Greendale, Wisconsin

Ingredients

  • 4 teaspoons cornstarch
  • 2 cups sugar
  • 4 cups fat-free half-and-half
  • 3 eggs, lightly beaten
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1-1/2 teaspoons vanilla extract
  • Red food coloring, optional
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1 package (16 ounces) frozen unsweetened whole strawberries, coarsely chopped
  • 2 medium firm bananas, sliced
  • 1/2 cup chopped pecans, toasted

Directions

  1. In a heavy saucepan, combine the cornstarch and sugar. Gradually add cream. Bring to a boil over medium heat; cook and stir for 1 minute. Remove from the heat. Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in milk, vanilla and food coloring if desired. Press plastic wrap onto surface of mixture. Refrigerate for several hours or overnight.
  2. Fold whipped topping into cream mixture. Fold in strawberries, bananas and pecans. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripe in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Recommended Video