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Frozen banana yoghurt

This no-churn frozen dessert is a great alternative to ice cream. Serve topped with crunchy banana chips. - by Chantal Walsh
  • 08 Feb 2016
Frozen banana yoghurt
Cook: 500 Minutes - easy - Serves 8 - Vegetarian - nut-free - egg-free - pregnancy-safe
Proudly supported by
This no-churn frozen dessert is a great alternative to ice cream. Serve topped with crunchy banana chips.

Ingredients

4 overripe bananas (approx 375 g after peeling), the blacker the better

500 g pot fat-free Greek yoghurt

175 g condensed milk

1 big handful banana chips

Method

  1. Whizz the flesh from the bananas, yoghurt 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.
  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 yoghurt mix, then cover the container or containers well with cling film and freeze overnight until solid. Will keep for 3 months in the freezer.
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