HONEY-BANANA ICE CREAM SANDWICHES
As busy as summer is, it's easy to sandwich in enough time to make these simple frozen confections. The cool, sweet ice cream filling between chocolate graham crackers is irresistible to kids of all ages.-Susan Asanovic, Wilton, Connecticut.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a small heavy saucepan, heat milk and sugar until bubbles form around sides of pan. Whisk in honey. Quickly transfer to a large bowl; place in ice water and stir 2 minutes., Puree bananas; add to cooled milk mixture with 1 cup cream, extracts and salt. Press waxed paper onto surface of milk mixture. Refrigerate for several hours or overnight., In a small bowl, beat remaining cream until soft peaks form; fold into banana mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions, adding banana chips during last minute. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours., To assemble sandwiches, spread ice cream onto each of 10 graham cracker halves. Top with remaining graham crackers; press down gently., In a shallow dish, combine peanuts and jimmies. Roll sides of ice cream sandwiches in peanut mixture. Wrap in plastic; freeze on a baking sheet at least 1 hour.
Nutrition Facts : Calories 459 calories, Fat 28g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 199mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
BANANA HONEY YOGURT ICE CREAM
A healthy ice cream with no dairy or sugar.
Provided by paule2
Time 10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place the ripe bananas, lemon juice, honey, yogurt and cinnamon into a blender or food processor. Process until smooth and creamy.
- Pour the mixture into a freezer container and freeze until almost solid.
- Spoon back into the blender or food processor and process until smooth.
- Return to the freezer and set until firm.
- Allow to soften at room temperature for 30 minutes and then serve in scoops with flaked toasted almonds and sliced banana.
BANANA YOGURT ICE CREAM
Delicious and very easy to make yogurt ice cream. You can use thickened cream instead of the yogurt if you prefer.
Provided by tinaki99
Categories Frozen Desserts
Time 15m
Yield 1 tub of ice cream
Number Of Ingredients 6
Steps:
- In blender or food processor, process the first four ingredients until bananas are pureed.
- Stir in milk and yogurt.
- Freeze in an ice cream maker according to manufacturer's instructions.
Nutrition Facts : Calories 934.1, Fat 5.8, SaturatedFat 3.5, Cholesterol 20.8, Sodium 229.4, Carbohydrate 213.1, Fiber 6.3, Sugar 187.2, Protein 19.7
BANANA YOGURT ICE CREAM
Provided by Christopher Idone
Categories ice creams and sorbets, dessert
Time 20m
Yield About one quart
Number Of Ingredients 5
Steps:
- In a small bowl, mash the bananas until smooth or puree them in a blender or food processor.
- Fold in the lemon juice, sugar and yogurt.
- Cover tightly and refrigerate.
- In a chilled bowl, beat the cream until it falls in soft peaks.
- Churn the banana mixture in the ice-cream maker for about three minutes.
- Add the whipped cream and freeze according to the manufacturer's directions, then transfer to air-tight containers for storage
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 5 grams, Sodium 23 milligrams, Sugar 13 grams
BANANA YOGHURT HONEY ICE CREAM
2-year-olds can (and do) prepare this. I kid myself that it's healthy. The truth is that it is simply mmmmMMMMM.....
Provided by tigrrboxer
Categories Ice Cream
Time 45m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 3
Steps:
- Mash the bananas.
- Fold into yoghurt with honey to taste.
- Scrape into freezing container (metal is faster) and shove into coldest part of freezer.
- Remove and stir a few times as frozen crust forms, break up hard frozen lumps with a fork.
- Eat as soon as it reaches the desired level of frozen-ness.
- Note: Thick strained yoghurt will not form ice crystals when frozen. It is so thick that it can pretty much be cut into slices. If you can only buy normal, inferior, non-strained plain yoghurt then this is how to perform the alchemy that will convert it into something akin to clotted cream with a slight tang: Line a large sieve with a piece of cheesecloth. Plop all the yoghurt onto the cheesecloth. Tie it up into a bundle and place a weight on top of it. You will need a bowl or pan underneath to catch the drips. Leave in a cool place (preferably the fridge, if you have enough room for a makeshift strainer in there). Leave overnight for best results, although even 2-3 hours will yield a much thicker, less sour yoghurt. The pale greenish liquid that dribbles out and collects in the bowl is actually full of nutrients - be sure to drink it. Depending on the water content of your yoghurt, 2 cups of strained yoghurt can be extracted from 4-5 cups of non-strained yoghurt. Strained yoghurt can also be used in place of sour cream, clotted cream, pretty much any kind of cream, for desserts as well as soups. I know some people who eat it by the bowlful just as it is.
Nutrition Facts : Calories 391.4, Fat 8.7, SaturatedFat 5.4, Cholesterol 31.9, Sodium 115.5, Carbohydrate 74, Fiber 6.2, Sugar 48.9, Protein 11.1
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