Frozen banana yogurt

This no-churn frozen dessert is a great alternative to ice cream. Serve topped with crunchy banana chips

  • Prep:20 mins
    No cook
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 200
  • fat 9g
  • saturates 6g
  • carbs 25g
  • sugars 24g
  • fibre 1g
  • protein 6g
  • salt 0.2g


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


  1. 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.

  2. 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.

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