Warm summer days of my childhood found us dining on fresh fruit salad topped with sherbet.  It was such a treat – dessert for dinner!  While I still enjoy sherbet, it  is something I rarely purchase – and being that it can be a bit time consuming to make, I opt for frozen yogurt…… homemade.

If you have ever tried making frozen yogurt, you know that it is not as simple as opening a container and pouring it into your ice cream freezer – but the technique, once understood, is a very simple one – and one you will use over and over again.

Using a whole-milk yogurt yields the best product.  Frozen yogurt purchased at the store – or at your local frozen yogurt shop – is “low-fat” – but contains so many stabilizers that the health benefits of “low-fat” are somehow lost along the way.

For those who are lactose intolerant  – or need to avoid dairy all together, fear not! So Delicious Coconut Milk Yogurt makes a fabulous frozen treat!

For those who are interested in knowing more about the process of making frozen yogurt and what types of yogurt work best,  click here.

The recipe calls for using an uncooked egg. For those who are uneasy with the use of raw eggs, or may have health concerns , click here for info on how to pasteurize eggs at home.

But for now, here is one of our favorites.  A frozen yogurt, made with Coconut Milk Yogurt, Bananas – and a secret ingredient.

Enjoy,

Kathy

Coconut Banana Frozen Yogurt

Frozen yogurt is such an easy thing to make at home – and so much better than anything you buy at the store. This recipe calls for a coconut milk yogurt - making it dairy-free – unless you add the cream cheese…….which, if dairy is not an issue for you – you are going to want to use it. The cream cheese makes this such a creamy, smooth, rich, decadent thing – you have to try it – at least once! (You are welcome.)

Print Recipe Pin Recipe

Ingredients

  

• 2 cups So Delicious Coconut Milk "Yogurt" Vanilla flavor
• 1 large egg
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 ounces softened cream cheese optional
• 1 ripe banana – mashed
• 1/4 teaspoon salt

Instructions

 

• Combine the egg, sugar, salt and vanilla extract, whisking until combined.
• Mash the banana til thoroughly pureed. Set aside.
• Soften the cream cheese by stirring, whipping, or mashing. Set aside
• Put the yogurt into a mixing bowl.
• Add the egg/sugar mixture and whisk to combine.
• Add the cream cheese, if using, and blend well.
• Add the mashed banana.
• Taste the mixture to adjust the sweetness to your taste.
• Pour into the bowl of your ice cream freezer and freeze according to manufacturer’s directions.
• Pack into an air-tight container and freeze for several hours.
• Remove from the freezer about 10 minutes before serving.

Notes

I have used 2 cups of yogurt in this recipe for several reasons:

This recipe fits my ice cream freezer (Cuisinart)

This yogurt comes in a 24 oz container

It can easily be doubled.

The recipe calls for a raw egg.  If you have concerns about using raw eggs and would like to find out how to pasteurize eggs at home, click here