Banana Maple Ice Cream

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5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Nancymac


1 1/2 cups soy milk, divided use
1/4 cup sugar
2 egg equivalent Ener-G Egg Replacers, prepared
1/4 cup Better Than Milk® dry powder
1 tsp vanilla extract
1 cup mashed ripe banana (2 medium)
1/2 cup maple syrup


Combine 1 cup soy milk, sugar and egg replacer in heavy saucepan, stir well with a whisk.

Place over medium heat, stirring constantly. Cook for 8 minutes or unitl mixture reaches 180 °F and is slightly thickened (do not boil). Remove from heat.

Pour custard into cool bowl; place over ice water (I put it in the fridge) to cool completely. Combine 1/2 cup milk, dry milk and vanilla. Stir in custard, banana and syrup. Cover and chill.

Pour mixture into the freezer can of an ice cream freezer and freeze according to manufacturers instructions. Spoon ice cream into freezer safe container, cover and freeze one hour until firm.

Yield 3 1/2 cups (serving size 1/2 cup)


Adapted from Cooking Light magazine.


Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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