Having made Banana peel steamed pork and rice I was left with a bunch of banana guts (the part people usually eat). I had some egg yolks in the fridge so I contemplated making a custard base for a proper banana ice cream. Alas, my laziness won over and I decided to go with my usual custard-less recipe. Given the marbling on the pork I figured it was for the best anyway.
I had some Brown Cow Cream Top maple yogurt sitting in the fridge. For those of you that haven’t tried this, it is quite simply my favourite yogurt available in the US. It’s sweetened with maple syrup and cane juice and has a little floater of cream that makes it taste almost like creme fraiche when mixed in. If you can’t find this particular yogurt you can use regular plain yogurt with a bit of cream and sweeten it with grade B maple syrup.
Unlike report cards, “grade B” doesn’t mean that the syrup is inferior to “grade A”. It refers to the color of the syrup (grade B is darker than grade A). The darker color means more mapley flavor and it’s absolutely delicious on pancakes, sausages, or anything else you’d normally douse with syrup.
The following is a super simple somewhat-healthy fro-yo that’s nutty smooth and refreshing.
Ingredients
-
2
rice bananas
-
16
ounces
maple yogurt (I use Brown Cow Cream Top)
-
1
vanilla vanilla
Steps
-
Put all the ingredients in a blender and blend until smooth.
-
Add to an ice cream maker and follow manufactures instructions.
-
When it's done, serve soft, or put it in the freezer for another 30 minutes to make it firmer.
Claudia (cook eat FRET) says
that sounds like the perfect frozen yogurt combo
i love the idea
food for thought….
Patricia Scarpin says
This is so scrumptious!
katy says
This sounds amazing! I get Grade A Dark Amber syrup — I’m not sure if it’s widely available, but they have it at the syrup booth at the Union Square Greenmarket. I mostly use maple syrup for cooking, so it’s flavor is perfect!
Patricia Scarpin says
This is so scrumptious!
katy says
This sounds amazing! I get Grade A Dark Amber syrup — I’m not sure if it’s widely available, but they have it at the syrup booth at the Union Square Greenmarket. I mostly use maple syrup for cooking, so it’s flavor is perfect!
Tartlette says
Well, you found my quick ice cream fi during the week, except I use salted butter caramel sauce but now that I have seen this I am so gonna try it with maple syrup! Fantastic!
Tartlette says
Well, you found my quick ice cream fi during the week, except I use salted butter caramel sauce but now that I have seen this I am so gonna try it with maple syrup! Fantastic!
Rhiannon says
I adore your photo’s! Beautiful, clear, colourful- very nice!
Rhiannon says
I adore your photo’s! Beautiful, clear, colourful- very nice!
Froyo Lover says
I tried this recipe and it was a HIT with my in-laws. I added peaches and a little bit of brown sugar on top–it was to die for! Great recipe! 🙂
P.S. For all you froyo lovers out there in the EAST COAST–I just found out about a NEW frozen yogurt place opening in the Clifton Promenade Shops in New Jersey called CUPS Frozen Yogurt. I heard they are giving away FREE yogurt from 1PM-10PM on Grand Opening day-I think it’s November 12th. Don’t quote me–I stumbled upon it at facebook.com/cupsfrozenyogurt Check it out for yourself! I’ll be there! 🙂
Crazy10 says
f**king bad
Crazy10 says
f**king bad
Julie says
Can I make this recipe without bananas? Adding sugar instead and do just a maple frozen yogurt?
Marc Matsumoto says
Hi Julie, you could (and it will be tasty), but it’s not going to be quite as creamy. The starch in the banana inhibits the growth of ice crystals which is how this is able to achieve a smoother texture. Using just yogurt it will be more like a sherbet.