Frozen banana yogurt
- Preparation and cooking time
- No cook
- Serves 8
- 4 overripe bananas - the blacker the better - about 375 after peeling
- 500g pot full-fat Greek yogurt
- 175g condensed milk
- big handful banana chips
- 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.