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Banana Coconut Ice Milk Recipe
|Ripe bananas||2 Large|
|Water||1 Cup (16 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Non fat dry milk||1⁄4 Cup (4 tbs)|
|Maple syrup||3 Tablespoon|
|Vanilla extract||2 Teaspoon|
|Lemon juice||1 Teaspoon|
|Plain low fat yogurt||1 Cup (16 tbs)|
|Flaked unsweetened coconut||1⁄2 Cup (8 tbs)|
Calories 202 Calories from Fat 49
% Daily Value*
Total Fat 6 g8.5%
Saturated Fat 3.3 g16.4%
Trans Fat 0 g
Cholesterol 5.3 mg
Sodium 99.9 mg4.2%
Total Carbohydrates 31 g10.2%
Dietary Fiber 1.7 g6.9%
Sugars 22 g
Protein 8 g16.8%
Vitamin A 1.3% Vitamin C 12.2%
Calcium 24% Iron 1.7%
*Based on a 2000 Calorie diet
1 Cut the bananas into chunks.
2 In the food processor jar, add the chunks and process until poreed.
3 Add in water, skim milk, nonfat dry milk, maple syrup, vanilla, and lemon juice and process until smooth.
4 Mix in yogurt and process to blend.
5 Transfer the mixture to an ice cream maker and process as per manufacturer's instructions.
6 When processed, gradually fold in coconut before putting in the freezer.
7 In case you don't have an ice cream maker, turn the mixture into a bowl and freeze until mushy.
8 Remove from the freezer and beat breaking down the ice crystals.
9 Return to freezer.
10 Repeat the process twice, folding in coconut and spooning into a 1-quart, covered container the last time.
11 Freeze until ready to serve.
12 Serve chilled.