Banana Yogurt Ice Cream
- Total Time
- 20 minutes, plus freeze time
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4ripe bananas
- 2tablespoons fresh lemon juice
- ½cup sugar
- 2cups yogurt
- 1cup heavy cream
Nutritional analysis per serving (14 servings)
137 calories; 7 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 2 grams protein; 21 milligrams sodium
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.
Powered by
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?