Banana-Yogurt Ice Milk
Creamy banana-yogurt ice milk with fresh fruit toppings offers a refreshing, fruity dessert perfect for warm days and health-conscious eaters craving a cool treat.
Ingredients
Instructions
- Sprinkle gelatin over cold water in a saucepan.
- Let stand for 1 minute.
- Cook over medium heat, stirring until gelatin dissolves. Remove from heat.
- Combine mashed bananas, evaporated skim milk, yogurt, and honey in a bowl.
- Stir the banana mixture into the gelatin mixture.
- Pour the mixture into an 8-inch square pan.
- Freeze until firm.
- Remove from freezer and let stand at room temperature for 15 minutes to soften.
- Break into chunks.
- Place the chunks in a food processor and add the remaining banana mixture.
- Process until smooth.
- Return the mixture to the pan and freeze until firm.
- When ready to serve, top with peeled and thinly sliced kiwi, blueberries, and raspberries as desired.
Tips & Substitutions
To enhance the flavor, try adding a splash of vanilla extract or a pinch of cinnamon to the banana mixture. If you're out of gelatin, you can substitute with agar-agar, but adjust the quantity as per the package instructions. For a creamier texture, consider using full-fat yogurt instead of low-fat. This recipe can be easily doubled for larger gatherings.
Serving Suggestions
Serve the Banana-Yogurt Ice Milk in chilled bowls for an extra refreshing treat. It pairs beautifully with sliced fresh fruits like kiwi and berries, or you can drizzle it with honey for added sweetness. This dessert is perfect for warm days or as a light finish to a meal, especially when enjoyed alongside a vibrant salad like Purple Cow.
Storage & Reheating
Store any leftover Banana-Yogurt Ice Milk in an airtight container in the freezer for up to two weeks. To reheat, let it sit at room temperature for about 10 minutes before serving, or microwave in short increments to soften slightly, being careful not to melt it completely.
Nutrition & Diet Analysis (per serving)
Each serving of Banana-Yogurt Ice Milk contains roughly 335 calories, with 5g protein, 73g carbohydrates, and 3g fat. It is a good source of calcium (16% of the Daily Value), dietary fiber (14% of the Daily Value), and iron (14% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well! Just thaw them slightly before mashing to ensure they combine smoothly with the other ingredients. Using frozen bananas can also provide a cooler texture, making your ice milk even more refreshing.
Is there a non-dairy alternative for yogurt?
Absolutely! You can substitute plain low-fat yogurt with a non-dairy yogurt made from almond, coconut, or soy. Just ensure that it is unflavored to keep the balance of flavors intact in your Banana-Yogurt Ice Milk.
How can I make this recipe sweeter?
If you prefer a sweeter treat, you can increase the amount of honey or add a bit of agave syrup. Additionally, using very ripe bananas will naturally enhance the sweetness of the ice milk, making it more delicious without extra sugar.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).