- SERVES
- 6
- SERVING SIZE
- 1/2 cup
- CHILL TIME
- 8 Hr 10 Min
Butter pecan ice cream is a Southern-favorite, but all that butter and cream can be a bad idea for anyone following a diabetic diet, which is why we came up with a lightened-up version of this ice cream favorite. Our Southern-Style Ice Cream has all the same flavors, but without all the guilt!
What You'll Need
- 4 medium bananas, peeled and cut into 1/2-inch thick slices
- 3 tablespoons margarine
- 1/2 cup light coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, toasted
What to Do
- Place half of the bananas into a medium container. In a medium skillet, over medium-high heat, melt margarine and add remaining bananas. Saute bananas for 3-5 minutes per side, or until they turn golden-brown. Let cool 10 minutes, then place in medium container with other bananas. Cover and freeze for at least 8 hours, or overnight.
- In a blender or food processor, add frozen bananas, coconut milk, and vanilla; blend until smooth. Pour mixture into a medium bowl; stir in pecans until just mixed. Do not overmix. Serve immediately or freeze until ready to serve.
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