Banana Yogurt Ice Cream
Published August 15, 1987
- Total Time
- 20 minutes, plus freeze time
- Rating
- Comments
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Ingredients
4 ripe bananas
2 tablespoons fresh lemon juice
½ cup sugar
2 cups yogurt
1 cup heavy cream
Nutritional analysis per serving
17 grams carbs; 24 milligrams cholesterol; 137 calories; 2 grams monosaturated fat; 5 grams saturated fat; 7 grams fat; 1 gram fiber; 21 milligrams sodium; 2 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, mash the bananas until smooth or puree them in a blender or food processor.
- Step 2
Fold in the lemon juice, sugar and yogurt.
- Step 3
Cover tightly and refrigerate.
- Step 4
In a chilled bowl, beat the cream until it falls in soft peaks.
- Step 5
Churn the banana mixture in the ice-cream maker for about three minutes.
- Step 6
Add the whipped cream and freeze according to the manufacturer's directions, then transfer to air-tight containers for storage
Private Notes
Comments
What does “according to manufacturer” mean?