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Fat-Free Banana Sherbet with Walnuts and Chocolate

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"Yummy, creamy banana ice cream with no guilt! This recipe is very versatile. You can add crushed pineapple, cooked blueberries, or peanut butter, or serve with warm caramel sauce... you name it. Enjoy with little guilt!"
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Ingredients

5 h 30 m servings 291 cals
Original recipe yields 6 servings (3 /4 quart)

Directions

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  1. Combine bananas, water, sugar, lemon juice, and vanilla extract in a large saucepan over medium heat. Bring to a simmer, stirring until evenly blended. Reduce heat to low; cook, stirring occasionally, until thickened, about 30 minutes. Let cool, about 30 minutes.
  2. Puree banana mixture with an immersion blender until smooth. Mix in half-and-half.
  3. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, adding walnuts and chocolate chunks towards the end. Transfer to an airtight container and freeze until firm, about 4 hours.

Footnotes

  • Cook's Note:
  • Please note it will become icy after 3 to 4 days.

Nutrition Facts


Per Serving: 291 calories; 8.1 g fat; 53.8 g carbohydrates; 4.3 g protein; 4 mg cholesterol; 122 mg sodium. Full nutrition

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