Weight Watchers Recipes > Desserts > Weight Watchers Banana Ice Cream Recipe

Weight Watchers Banana Ice Cream recipe

Ingredients Needed

  1. Bananas (2.0 large)
  2. Fat Free Skim Milk (0.25 cup)
  3. Vanilla Extract (1.0 tsp)


Do you want to eat ice cream but you worry too much that you will gain weight after eating such a sweet dessert? Then try this fat free recipe that you can enjoy without worrying too much about gaining extra weight. Follow the easy instructions and enjoy making your own banana ice cream.

  • Begin by peeling 2 large bananas. Once peeled, put them in a plate or bowl and chill in the refrigerator.
  • Once frozen, take them out of the refrigerator and transfer them into a blender. Add ΒΌ cup of fat free skim milk and 1 teaspoon of vanilla extract to the blender.
  • When all the ingredients are added, cover the blender and start pulsing. Blend until banana mixture is creamy.
  • When done, transfer the mixture from the blender put it into a freezer safe container. Cover the container and then put in the refrigerator to freeze.
  • Once the banana ice cream has hardened, take it out from the fridge, serve and enjoy.
  • Peel and freeze bananas. Once they are frozen throw them into a blender with the remaining ingredients.
  • Blend until bananas are creamy. Put mixture into a freezer safe container, cover and freeze.
  • Once banana ice cream has hardened remove and enjoy.
  • Tips in making home-made Ice Cream:

    The bowls of most ice cream makers take at least 24 hours to freeze. You must get used to storing the bowl of your ice cream maker in the freezer and make sure that it is wrapped tightly in a plastic bag. That way it's always ready to go.

    The "batter" for your ice cream can never be too cold. You can pour the batter into an old quart-sized yogurt container and chill it in the fridge overnight.

    It is important to remember that it is not good to overfill your ice cream maker. Three-quarters full yields the best results. It might look a little empty, but if you fill the bowl up to the top, the ice cream won't aerate properly.

    No matter what the recipe's instructions say, when tempering egg yolks for custard-based ice creams, never pour more than 3 or 4 tablespoons of hot cream into the yolks before whisking them back into the cream. And whisk very slowly. Nothing is worse than creating an accidental scramble.

    When using alcohol as an ingredient in ice cream, moderation is the key. Anything more than 1/4 cups (in a recipe that yields 1 quart) mess about with the ice cream's ability to freeze.

    For the best flavor, when the ice cream batter has cooled, you can add extracts such as vanilla, maple, almond, etc. but do this before churning.

    You can add mix-ins, such as chocolate chips, nuts, and candy pieces, for only the last minute of mixing. The ice cream should already be done. You must do it if you want to distribute the mix-ins evenly.

    Shallow, flat containers are best for chilling and keeping the ice cream.

    To avoid ice crystals from forming, you should cover the surface with a layer of plastic wrap or wax paper before closing the container.

    Homemade ice creams keep well for up to a week. After that, they begin to lose their flavor and creamy texture. You must eat your home-made ice cream quickly. If you crave for more, you can always make it anytime you want.

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Nutritional Information for 1 Serving

  • Calories


  • Fat


  • Carbs


  • Protein