Frozen banana yogurt
- Sarah Cook
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Serves 8
Easy
Prep: 20 mins
No cook
A star rating of 3.3 out of 5.7 ratingsRate
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This no-churn frozen dessert is a great alternative to ice cream. Serve topped with crunchy banana chips
Freezable
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
4 overripe bananas
- the blacker the better - about 375 after peeling
-
500g pot full-fat Greek yogurt
-
175g condensed milk
-
big handful banana
chips
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Nutrition: per serving
- kcal200
- fat9g
- saturates6g
- carbs25g
- sugars24g
- fibre1g
- protein6g
- salt0.2g
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Method
-
step 1
Whizz the flesh from the bananas, yogurt and condensed milk together in a food processor or blender until smooth. Scrape into an ice cream container or loaf tin, or divide between individual pots.
-
step 2
Crush up the banana chips, if using, by tipping them into a food bag and bashing with the end of a rolling pin – like you would biscuits for a cheesecake base. Swirl through the frozen yogurt mix, then cover the container or containers well with cling film and freeze overnight until solid. Will keep for 3 months in the freezer.
Recipe from Good Food magazine, March 2014
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A star rating of 3.3 out of 5.7 ratings
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