Scoop of Paradise: Irresistible Yogurt-Banana-Chocolate Fusion…
Yogurt ice cream with bananas and chocolate is a tasty and refreshing option for summer, and it has several advantages over industrial ice creams. Here are some reasons why you should consider making it at home and preferring it to industrial and store-bought ice creams.
Using good quality yogurt, bananas, and chocolate, homemade or artisanal ice cream offers greater nutritional value compared to industrial ice creams, which often contain preservatives, artificial colors, and additives. You can control the amount of sugar used, thus reducing the intake of refined sugars.
Yogurt is rich in probiotics, which promote intestinal health. This aids digestion, making the ice cream lighter and often better tolerated than industrial ones. The addition of bananas provides fiber and vitamins, contributing to natural sweetness and a feeling of satiety. By preparing ice cream at home, you can choose high-quality ingredients, avoiding those of unknown origin and opting for organic or short supply chain variants. You can modify the recipe according to your preferences, for example using dark chocolate for a more intense flavor, or adding other ingredients to enrich it.
Ingredients :
- 400 g (14 oz) of 2% yogurt
- 2 bananas
- 100 ml (3.4 fl oz) of milk
- 40 g (1.4 oz) of cocoa powder
- 50 ml (1.7 fl oz) of water + additional cold water as needed
- 50 g (1.8 oz) of stevia sweetener (or alternatively 100 g (3.5 oz) of erythritol, maltitol, or honey)
- 20 g (0.7 oz) of gelatin granules
How to make Scoop of Paradise: Irresistible Yogurt-Banana-Chocolate Fusion
- Heat the Milk: Start by pouring the milk into a saucepan. Turn on the stove, mix with a hand whisk, and heat over medium flame until reaching a temperature of 70°C (158°F), but do not let it boil (you can use a kitchen thermometer to help with this).
- Mix the Ingredients: Now add the cocoa powder, mix to absorb it, then add the stevia sweetener (or erythritol, maltitol, or honey), and stir until you obtain a smooth mixture. Turn off the heat.
- Cool the Mixture: Place the saucepan on a bowl filled with cold water, stir to cool the mixture, and set aside in the refrigerator.
- Prepare the Bananas: Peel the bananas, cut them into slices, place them in a blender, blend them into a puree, and set aside for a moment.
- Prepare the Gelatin: Pour 50 ml (1.7 fl oz) of water into a small bowl, add the gelatin, let it soak for 10 minutes, then heat on the stove and stir with a spoon until completely dissolved.
- Combine the Ingredients: Gradually incorporate the gelatin into the milk and chocolate mixture while stirring with a hand whisk, then add the banana puree and mix well. Add the yogurt and stir to get a homogeneous mixture.
- Freeze: Finally, transfer the ice cream into a glass dish, cover it with an airtight lid, and let it solidify in the freezer for 4-5 hours. Afterward, it’s ready to be served.
Bon Appétit!