Caramelized Banana Chocolate Chunk Frozen Yogurt

Caramelized Banana Chocolate Chunk Frozen Yogurt

  • 2 tablespoons unsalted butter
  • 2 large or 3 medium bananas, peeled and sliced into 1-inch thick slices
  • 2 tablespoons brown sugar
  • 1 tablespoon Captain Morgan Original Spiced Rum
  • 2 ounces bittersweet chocolate, chopped
  • 1/2 cup, plus 3 tablespoons 2% milk
  • 6 tablespoons unsweetened cocoa powder
  • 2/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 1/4 cups nonfat Greek yogurt
  • 1 cup soft chocolate cookies or brownies, chopped into chunks

 

Melt the butter in a large saucepan over medium heat.  Place the banana slices in the pan in a single layer and sprinkle with the brown sugar.   Cook the bananas for 4 minutes on each side.  Remove from the heat and add the rum, swirling it around.  Scrape the bananas and rum into a food processor.  Add the chopped bittersweet chocolate and 3 tablespoons milk.  Puree until smooth.  Spread mixture on a baking sheet and freeze until well chilled, about 30 minutes.

In a separate bowl, whisk together the remaining 1/2 cup milk, cocoa powder, sugar, salt, vanilla and yogurt.  Whisk in the chilled banana puree.

Freeze mixture according to your ice cream maker's instructions (using a Kitchen aid ice cream maker, pour mixture into the pre-frozen mixing bowl and churn for 20-30 minutes.  Stir in the chopped cookies or brownies.  Place in a container and freeze until firm, about 6 hours.

Yields about 1 quart.


Adapted from Chocolate Frozen Yogurt with Caramelized Bananas by Joy the Baker, via Food and Wine, February 2012.

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