Banana Nut Ice Cream

"This is a variation of a recipe that is posted on the web. I used some lower fat items as well as reducing the amount of sugar by using half Splenda sugar substitute and half sugar. It is wonderful, rich and creamy."
photo by a user photo by a user
Ready In:
1 quart


  • 1 12 cups skim milk
  • 1 12 cups fat-free half-and-half
  • 2 eggs, beaten (I used egg substitute.)
  • 1 cup sugar (or 1/2 cup sugar and 1/2 cup Splenda)
  • 14 teaspoon salt
  • 1 medium ripe banana
  • 12 teaspoon vanilla
  • 18 teaspoon nutmeg
  • 14 cup chopped pecan pieces


  • Combine the milk, half and half, eggs, sugar and salt in a medium saucepan.
  • Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon.
  • Refrigerate until mixture is thoroughly chilled.
  • Combine the cooled custard with the banana, vanilla and nutmeg in blender container, blending well.
  • Add the pecan pieces and pour into freezer container.
  • Freeze according to manufacturer's instructions.

Questions & Replies

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  1. This was really tasty, but I think I'll cut the sugar back next time. I used the 1/2 Sugar 1/2 splenda and a pretty ripe banana. Maybe next time 3/4 c. total sugar & splenda. Dh said this was like bread but better, because it's icecream (?)


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