Choco Banana Choco-Mint Froyo, No Machine

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.



Honeycomb-Vanilla-Yogurt Ice Cream

I went through an ice-cream making phase and the first thing I did was to buy “The Perfect Scoop” by David Lebovitz.  I love, love, love his Philadelphia-style Vanilla Ice Cream! (p. 25)  It’s fast, easy and delicious!!!

And after getting rave reviews of my first attempt, I wanted to try it again, this time with a few adaptations – adding leftover honeycomb and using a little yogurt (my homemade Greek-style yogurt).

2-1/2 cups heavy cream, divided
3/4 cup sugar
pinch of salt
1 vanilla pod, split and scraped
1 teaspoon (my homemade) vanilla extract
1/2 cup (my homemade) Greek-style yogurt
100 grams honeycomb

Place 1 cup cream, sugar, salt, scraped vanilla seeds, and the vanilla pod in a small pot.  Heat over low to medium heat and stir until sugar is melted and incorporated completely.  Remove from heat and cool completely.  Then add the remaining 1-1/2 cups heavy cream, yogurt and vanilla extract.  Chill thoroughly in the refrigerator.

Meanwhile, crush the honeycomb ( I used a crab mallet — it was so much fun!) and set aside.

I didn’t have an ice cream maker so I used the 2-bowl, ice and salt method to “churn” my ice cream. (Don’t forget to take out the vanilla pod!)  It took about 30 minutes or so until it came to a soft-serve consistency.

Fold in and folded the honeycomb pieces (some large and others quite powdery) into the ice cream.  Transfer to a 1 liter container and freeze.

Just look at that lovely texture (after being frozen overnight) and the lovely crunch pieces.

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The little girl wanted hers with chocolate syrup.

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This batch of ice cream (almost a liter) was gone in 24 hours! Wow!