Frozen banana yogurt

INGREDIENTS


4 overripe bananas - the blacker the better - about 375 after peeling
500g pot full-fat Greek yogurt
175g condensed milk
big handful banana chips

PROCEDURE

• 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.

SOURCE: bbcgoodfood.com