Banana Yogurt Ice Cream Food

BANANA AND PEANUT BUTTER 4-INGREDIENT 'ICE CREAM'

Steps:

• Arrange banana chunks on a plate; freeze until solid, about 2 hours.
• Blend frozen bananas, confectioners' sugar, milk, and vanilla extract together in a blender until smooth and creamy; add peanut butter and blend until smooth.

FROZEN BANANA YOGURT

Steps:

• Whizz the flesh from the bananas, yogurt and condensed milk together in a food processor or blender until smooth. Scrape into an ice cream container or loaf tin, or divide between individual pots.
• Crush up the banana chips, if using, by tipping them into a food bag and bashing with the end of a rolling pin - like you would biscuits for a cheesecake base. Swirl through the frozen yogurt mix, then cover the container or containers well with cling film and freeze overnight until solid. Will keep for 3 months in the freezer.

WHIPPED BANANA "ICE CREAM"

Steps:

• Place sliced bananas in an airtight container and freeze until solid, about 1 1/2 hours.
• Blend frozen bananas in blender until whipped and smooth.

BANANA YOGURT ICE CREAM

Steps:

• In a small bowl, mash the bananas until smooth or puree them in a blender or food processor.
• Fold in the lemon juice, sugar and yogurt.
• Cover tightly and refrigerate.
• In a chilled bowl, beat the cream until it falls in soft peaks.
• Churn the banana mixture in the ice-cream maker for about three minutes.
• Add the whipped cream and freeze according to the manufacturer's directions, then transfer to air-tight containers for storage

BANANA YOGURT ICE CREAM

Steps:

• In blender or food processor, process the first four ingredients until bananas are pureed.
• Stir in milk and yogurt.
• Freeze in an ice cream maker according to manufacturer's instructions.

BANANA HONEY YOGURT ICE CREAM

Steps:

• Place the ripe bananas, lemon juice, honey, yogurt and cinnamon into a blender or food processor. Process until smooth and creamy.
• Pour the mixture into a freezer container and freeze until almost solid.
• Spoon back into the blender or food processor and process until smooth.
• Return to the freezer and set until firm.
• Allow to soften at room temperature for 30 minutes and then serve in scoops with flaked toasted almonds and sliced banana.

HEALTHY STRAWBERRY BANANA FROZEN YOGURT RECIPE BY TASTY

Steps:

• Combine ingredients into a food processor or high-speed blender, process until consistently pink and completely smooth.
• Pour into a pan and smooth into an even layer.
• Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping).
• Scoop into a bowl and top with your favorite toppings.
• Enjoy!

BLUEBERRY YOGURT ICE CREAM

Steps:

• Place the caster sugar and blueberries together in a saucepan, stir in 250ml (8fl oz) of cold water and bring to the boil.
• Simmer for about 10 to 12 minutes.
• When the blueberries are tender remove the pan from the heat.
• Take out approx 1/4 of the blueberres from the pan and put to one side to cool and use later.
• Using a food processor or blender, take the remaining mixture from the pan and blend it with the cassis, then pour into a bowl and allow to cool.
• Whip the double (heavy) cream and fold it into the bowl of blended mixture along with the yoghurt and berries which were placed to one side earlier.
• Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.