Tuesday, July 19, 2016

Banana Cheesecake Frozen Yogurt

It's already mid July and this is the first time I've brought out my ice cream maker this summer. For the shame. But now I've got the bug again and you can be sure there will be some more recipes yet to come this summer. I found a great deal on banana greek yogurt at the store recently, and bought a bunch to eat and bake with. As you know, there's never a shortage of frozen bananas in my freezer, so I decided to use some of them along with the yogurt to make frozen yogurt!

I was really pleased with the results here. If you like yogurt-y frozen yogurt, this will be right up your alley. We especially liked it topped with caramel sauce to add a little more sweetness.

Find more inspiration at Create Link Inspire, Clever Chicks, Tasty Tuesday, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us.

Banana Cheesecake Frozen Yogurt

4 oz. light cream cheese, softened
3/4 cup sugar
3/4 cup whole milk
3 - 6 oz. containers banana greek yogurt
2 medium bananas, mashed

In a large batter bowl, whisk together the cream cheese, sugar and whole milk until smooth. Add in the yogurt and stir until smooth. Stir in the mashed bananas.

Pour the mixture into an ice cream machine and churn for 15-20 minutes or until soft serve stage. Transfer to a freezer safe container. Cover and freeze for several hours or overnight. Makes 1 quart.

1 comment:

  1. What a lovely, wholesome ice cream Sara! And what a great way to use up bananas too. Love this recipe! Thank you for sharing it with us at the Hearth and Soul Hop.


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