03 April 2014

Chocolate-Banana Frozen Yogurt



Ice cream weather will soon be upon us, so I was looking at all the ice cream, sherbet and frozen yogurt recipes I've developed over the last three years since I got an ice cream maker. Then I remembered the protein shake I always got at the "health bar" inside the health food store my mother and I frequented when I was a teenager--it was Chocolate-Banana--and thought that combination would make a great frozen yogurt.

In my earlier recipes for frozen yogurts, I describe draining regular (non-Greek-style) yogurt to eliminate the liquid. But today I decided to save a step and just buy some organic Greek-style yogurt. Either way works. I put two tablespoons of rum in this batch, as an experiment, and must say I prefer it with just a single tablespoon. With two, the rum is a bit overpowering. Of course, if you're one who likes to be overpowered by rum ... 

What's your favorite ice cream or frozen yogurt flavor? 

Chocolate-Banana Frozen Yogurt 

(Makes about 5 cups) 

2 tablespoons unsalted butter 
1 pound very ripe bananas (about 2 large or 3 medium), peeled and cut into 1/2 -inch rounds 
2 tablespoons brown sugar 
1 tablespoon dark rum, optional 
2/3 cup sugar 
1/3 cup natural unsweetened cocoa powder 
Pinch of salt 
2/3 cup milk (I use organic 2%) 
1 3/4 cups nonfat Greek yogurt 
1 teaspoon vanilla extract 

1 In a skillet, melt the butter. Add the bananas and sprinkle with brown sugar. Cook over medium heat, turning once or twice, until caramelized, about 10 minutes. Stir in the rum; remove from heat. With potato masher or large dinner fork, mash the bananas as finely as possible (there should be just small chunks). 

2 In medium bowl (I use a 2-quart glass measure), whisk together sugar, cocoa and salt. Gradually whisk in milk, smoothing out any lumps. 

3 Add banana puree, yogurt and vanilla extract; whisk until thoroughly mixed and sugar is dissolved. Cover and refrigerate until well chilled, at least 8 hours or overnight. 

4 Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 to 20 minutes. Or follow the directions for whichever brand ice cream maker you have. If you have a KitchenAid, you can use their KitchenAid Ice Cream Maker Attachment

5 Transfer the soft frozen yogurt to a freezer-safe airtight container and place in freezer for at least 4 hours. Remove from freezer 10 minutes before serving.

Note: Here is my review of the Cuisinart ICE-21. For more ice cream, sherbet and frozen yogurt recipes, go to the Recipes index page.

14 comments:

Cranberry Morning said...

Ice cream seems too rich but I love frozen yogurt, especially peach or raspberry! But if you brought me a sherbet dish of that, i'm pretty sure I couldn't turn it down.

Jean | Delightful Repast said...

Thanks, Judy! I wish ice cream seemed too rich to me!

Angie Schneider said...

I prefer frozen yogurt too. I love this is prepared with Greek yogurt.

Jean | Delightful Repast said...

Angie, I may never drain regular yogurt again since buying Greek yogurt is so much easier!

AdriBarr said...

I adore frozen yogurt, and this one sounds delightful. I'll have top give it a go! Thank you for the inspiration!

Jean | Delightful Repast said...

Adri, thank you! Let me know how it turns out for you.

Sippity Sup said...

Rum, take me away. GREG

Jean | Delightful Repast said...

Greg, I had a feeling you were one of those who wouldn't mind getting carried away with/by the rum!

Liz Berg said...

Looks creamy and delish! My family loves chocolate ice cream, but I actually prefer coffee :)

Jean | Delightful Repast said...

Thanks, Liz! I'm with you, I prefer coffee (flavor) to chocolate any day. But we *do* make some things just to please our families!

LANA said...

Oh I love ice cream but it is so fattening, this might be better with yogurt and banana. I will try it.

Jean | Delightful Repast said...

Lana, I hope you'll like it as much as we do. And try my little trick for eating ice cream - I don't eat a large bowl of it, as pictured, I just put a tiny scoop in a tiny (and pretty) dish and take tiny bites with a demitasse coffee spoon.

Cheryl mylittlepieceofengland said...

That sounds so lovely, perhaps something to try this summer xx

Jean | Delightful Repast said...

Thanks, Cheryl! I hope you will. It will be even better in summer.

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