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Low-Sugar Banana ChocoChip Cheesecake Ice Cream Recipe

You'll love this low-sugar banana chocochip cheesecake ice cream recipe from Regan Jones of Healthy Aperture. It's made with a naturally sweet overripe banana as well as sugar-free pudding and chocolate chips.

Servings: 6

Active time: 12 minutes

Total time:

Ingredients

  • 1 8 oz. package cream cheese, softened
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1 6 oz. container non-fat 0% Greek yogurt
  • 1 very ripe banana
  • 1/2 c hot water
  • 3 Tbsp vodka (optional)
  • 1 box sugar-free chocolate instant pudding mix
  • 1/4 c sugar-free chocolate chips

Preparation

  1. Combine cream cheese, eggs, yogurt, and banana in bowl of food processor. Process until smooth and well blended. Stream in hot water, pulsing until smooth. Pulse in vodka to help keep ice cream softer in freezer, if desired.
  2. Sprinkle pudding mix over mixture; and pulse until smooth and well blended.
  3. Spread half of mixture into freezer proof container. Sprinkle with chocolate chips. Spread remaining mixture over top. Cover with plastic wrap, pressing down on top of mixture.
  4. Freeze for about 3 hours. Let soften in refrigerator about 15 – 30 minutes before scooping.

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Nutrition Facts

Serving Size (1/6 of recipe)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 300
Calories from Fat 160
Total Fat 18g (28% DV)
Saturated Fat 10g (50% DV)
Trans Fat 0g
Cholesterol 105mg (35% DV)
Sodium 360mg (15% DV)
Total
Carbohydrate
29g (10% DV)
Dietary Fiber 1g (4% DV)
Sugars 5g
Protein 8g
Vitamin A 10%
Vitamin C 2%
Calcium 8%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.