It is not summer yet, but for some reason I was in the mood to make some ice cream… ah, frozen yogurt, I mean…
The little girl, who had been ill for the last several days, was excited. Because she would be allowed to have some!
As usual, I preferred a no-machine method since my ice cream maker is in deep storage and I did not want to go into the storage area to look for it. Besides, it would take another day or two to have it ready since it needs pre-freezing in the freezer…
So anyway, here is the recipe –
180 to 200 grams frozen banana
1/4 cup condensed milk
1/3 cup dutch processed cocoa
200 grams greek style yogurt
1/2 tbsp vanilla extract
1/2 cup whipping cream, whipped softly
100 grams chopped peppermint flavored chocolate
Dump the frozen banana, condensed milk, cocoa, yogurt and vanilla into a blender and whiz until everything is mixed. Fold into the softly whipped cream.
Place in a plastic container with a tight lid, then freeze for an hour. Take it out and stir (mixture should still be liquid-y with the sides staring to freeze). Freeze another hour and stir again (less liquid-y, sides more frozen. Fold in chopped chocolate. Repeat freezing and stirring 2 to 3 times more (this is to reduce iciness) then freeze until solid.