the Breville Test Kitchen
Banana Frozen Yoghurt
5 hrs 15 mins total time
15 mins active time
Easy
Makes 1L
Ingredients
Measurements:
- 2 cups (480 g) vanilla yoghurt
- 1 tbsp fresh lemon juice
- 2 tbsp (40 g) honey
- 1½ cups (330 g) mashed banana (about 3 large)
Instructions
- 1
Put the yoghurt in a large measuring jug. Gently whisk in the lemon juice and honey. Stir in the mashed banana.
- 2
Pour the yoghurt mixture into the ice cream bowl.
- 3
Set the ice cream maker to the desired setting and churn.
- 4
Once the yoghurt is frozen, spoon into chilled bowls as a soft serve or transfer to a freezer-safe container, just large enough to contain the yoghurt. Freeze for 3-4 hours or overnight for a firmer yoghurt, suitable for scooping.
- 5
Store yoghurt in the freezer for up to 2 weeks. It will become very firm after freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.
