Peanut Butter-Banana Ice Cream

Ingredients

• 1 cup banana ripe mashed ( 2 small bananas)
• 4 cups whipped cream low-fat
• 0.3 cup chunky peanut butter 

Equipment

• bowl
• stand mixer
• spatula

Directions

1. Place a large bowl in freezer.
2. Let ice cream stand at room temperature 45 minutes or until softened.
3. Combine banana and peanut butter in a small bowl; mash with a fork until well blended. With a rubber spatula or stand mixer, combine banana mixture and softened ice cream in chilled bowl. Cover and freeze to desired consistency.
4. CALORIES 183 (30 percent from fat); FAT 1g (sat 8g, mono 9g, poly 2g); PROTEIN 2g; CARB 3g; FIBER 2g; CHOL 5mg; IRON 2mg; SODIUM 84mg; CALC 105mg