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Banana Pecan Ice Cream Recipe
|Banana||3 Medium (choose ripe ones)|
|Lemon juice||1 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Heavy cream||1 Cup (16 tbs), whipped|
|Pecans||1⁄2 Cup (8 tbs), chopped|
Serving size: Complete recipe
Calories 2117 Calories from Fat 1275
% Daily Value*
Total Fat 147 g226.3%
Saturated Fat 63.9 g319.5%
Trans Fat 0 g
Cholesterol 706.5 mg
Sodium 720.1 mg30%
Total Carbohydrates 192 g63.9%
Dietary Fiber 14.1 g56.4%
Sugars 145 g
Protein 28 g55.4%
Vitamin A 85.4% Vitamin C 58.6%
Calcium 34.7% Iron 18.9%
*Based on a 2000 Calorie diet
Beat egg whites until stiff, not dry, peaks are formed.
Fold whipped cream into egg whites and blend thoroughly.
Stir in the banana mixture.
Turn into refrigerator trays; freeze until mixture begins to thicken, about 1 1/2 hours (do not freeze solid).
Turn into a chilled bowl and beat until creamy and smooth.
Stir in the pecans and return to trays.
Freeze until firm, about 2 hours.