Straw-Ba-Nut Ice Cream
A creamy, fruity ice cream with strawberries, bananas, and crunchy pecans, perfect for warm days and gatherings, offering a delightful mix of flavors and textures.
Ingredients
Instructions
- Beat eggs with an electric mixer at medium speed until frothy. Gradually add sugar, beating until thick.
- Stir in condensed milk and vanilla.
- Combine strawberries, bananas, and pecans.
- Fold in Cool Whip.
- Add fruit mixture to egg mixture; stir gently. Add food coloring if desired.
- Pour into the freezer can of a 1-gallon freezer.
- Add enough milk to fill the can three-quarters full.
- Let ripen for at least one hour before serving.
Tips & Substitutions
For a creamier texture, ensure your eggs are at room temperature before beating. You can substitute the pecans with walnuts or almonds for a different nutty flavor. If you want a healthier option, consider using low-fat condensed milk. Adding a few drops of red food coloring can enhance the visual appeal, especially for summer gatherings. This ice cream is perfect for birthdays or BBQs, just like the Melt-In-The-Mouth Cookies.
Serving Suggestions
Serve this delightful ice cream in bowls or cones, topped with additional sliced strawberries or banana slices for a fresh touch. It pairs beautifully with a slice of cake or pie, such as the Low-Fat Apple Spice Cake, for a complete dessert experience. For added richness, drizzle some chocolate syrup or sprinkle a few extra pecans on top before serving.
Storage & Reheating
Store any leftover ice cream in an airtight container in the freezer for up to two weeks. To reheat it, let it sit at room temperature for about 10-15 minutes before scooping. If it becomes too hard, you can microwave it for a few seconds to soften slightly. This ensures you enjoy your delicious treat without compromising its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Straw-Ba-Nut Ice Cream contains roughly 1354 calories, with 18g protein, 147g carbohydrates, and 57g fat. It is an excellent source of vitamin C (67% of the Daily Value), dietary fiber (46% of the Daily Value), and calcium (41% of the Daily Value), and a good source of vitamin A. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but make sure to thaw and drain them properly to prevent excess moisture. This will help maintain the desired texture of your ice cream.
Is it necessary to fold in the Cool Whip?
Yes, folding in the Cool Whip gently incorporates air, making the ice cream light and fluffy. Avoid stirring vigorously as this can deflate the mixture and affect the final texture.
How can I make this recipe dairy-free?
To make this ice cream dairy-free, substitute the condensed milk with a dairy-free alternative like coconut or almond condensed milk. Use a dairy-free whipped topping in place of Cool Whip, and choose a plant-based milk for filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).