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Banana yogurt ice cream

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Ingredients for 4 servings:

  • 3 bananas, very ripe, approx. 300 – 340 g
  • ½ lemon(s), juice
  • 250 g yogurt, 10% fat
  • 1 tsp sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes

without egg, without milk, for the ice cream maker

Chill the bananas, peeled, in the freezer for about 30 minutes. This makes it easier for the ice cream maker to churn the mixture while cold. Peel the bananas and puree them with the lemon juice. Add the yogurt and blend with an immersion blender. Season with sugar to taste. I find 1 teaspoon is enough. Pour the mixture into the ice cream maker and churn it into ice cream according to the machine’s instructions. For me, it takes about 30-40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Banana yogurt ice cream

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