Banana Yogurt Ice Cream

Ingredients

• 4 ripe bananas
• 2 tablespoons fresh lemon juice
• ½ cup sugar
• 2 cups yogurt
• 1 cup heavy cream

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    483 calories; 26 grams fat; 16 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 3 grams dietary fiber; 46 grams sugars; 6 grams protein; 97 milligrams cholesterol; 80 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About one quart

Preparation

1. In a small bowl, mash the bananas until smooth or puree them in a blender or food processor.
2. Fold in the lemon juice, sugar and yogurt.
3. Cover tightly and refrigerate.
4. In a chilled bowl, beat the cream until it falls in soft peaks.
5. Churn the banana mixture in the ice-cream maker for about three minutes.
6. Add the whipped cream and freeze according to the manufacturer’s directions, then transfer to air-tight containers for storage

20 minutes, plus freeze time