Banana Split Ice Cream

Name: Banana Split Ice Cream
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

9 ingredients

3 steps

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 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.
2

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.
3

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.