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Chocolate Banana Freeze
Makes 8 servings.
1
- container (8 ounces) plain nonfat yogurt
1
- ripe medium banana, mashed
1/4
- cup sugar
1/4
- cup cocoa
1-1/2
- cup (12-ounces) evaporated fat free milk
1/4
- cup light corn syrup
- In medium saucepan, add sugar
and cocoa. Stir.
- Next, stir in evaporated
milk.
- Cook over medium heat, stirring
constantly, until sugar is dissolved.
- Remove from heat and stir in
corn syrup. Allow to cool completely.
- Add yogurt and banana; stir with
whisk until well blended.
- Refrigerate several hours until
cold.
- Pour mixture into 1-quart
container of ice cream freezer.
Freeze according to
manufacturer's directions.
Ice
Cream Making Tips
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