I’ve always wondered if it’s possible to make homemade frozen yogurt and a quick check revealed that the answer is yes — and it’s easy.
If you slice three ripe bananas and leave them in the freezer for at least eight hours, you can make a perfectly textured banana-date-pecan frozen yogurt in under eight minutes.
Even vegans, lactose intolerant individuals or anyone looking for a non-dairy dessert can enjoy this trick — just swap the yogurt with coconut milk.
Ingredients:
3 ripe bananas
1/3 cup yogurt (80 ml, I use 3.5% goat yogurt)
1 pitted and chopped date
4 candied pecans
Instructions:
1. Peel the bananas and slice them. Place them in an airtight container or a bag and freeze for at least eight hours.
2. In a food processor, combine the banana slices, yogurt, date and pecans. Blend in short pulses until a smooth mixture forms, occasionally removing the lid to stir for even processing (pulsing is essential to keep the mixture frozen and prevent it from warming).
3. Transfer the frozen yogurt to a piping bag and pipe into six cones (alternatively, use an ice cream spoon to form scoops).
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The frozen yogurt can be stored in an airtight container in the freezer — it’ll maintain its texture.