Ingredients for Banana Chocolate Chip Ice Cream
- 1 can (13.5 oz) Low Fat Evaporated Milk
- 3 ripe bananas (approximately 1.5 lbs) mashed
- 1 cup Low Fat Plain Yogurt
- Low Fat Milk (not used in recipe)
- 2 tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- ½ cup semi-sweet Chocolate Chips
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How to Make Banana Chocolate Chip Ice Cream
- Pour 1 can (13.5 oz) evaporated milk into a loaf pan (approximately 9x5 inches), cover tightly with foil, and freeze until firm but not solid (approximately 2-3 hours).
- In a food processor, combine the frozen evaporated milk, 3 ripe bananas (approximately 1.5 lbs), 1 cup plain yogurt, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract. Process until smooth and creamy.
- Pour the mixture into a 15cm x 25cm loaf pan (approximately 6x10 inches), cover tightly, and freeze until firm but not solid (approximately 1-2 hours).
- Remove from freezer, process again briefly until smooth. Stir in ½ cup semi-sweet chocolate chips (or carob chips for diabetics). Pour back into the loaf pan, cover tightly and freeze for at least 3 hours, or until completely solid. Let sit at room temperature for 10-15 minutes before scooping to achieve optimal texture.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
89g
Fat
25g
Carbs
11g
