Healthier than ice cream but just as fun, homemade frozen yoghurt is a great way to use up bananas and get some good stuff into the kids. These fruity fro-yo treats are full of frozen fruit and yoghurt to help keep your gut and your taste buds happy.
We’ve got two basic recipes for you to choose from, plus more ideas for flavour combos, so you can mix and match the ingredients with whatever you’ve got. Look out for unsweetened cones to serve it in, too.
Petal & Buddy’s easy banana fro-yo
2 ripe bananas
½ a lime
3 heaped tablespoons natural yoghurt
8 waffle ice-cream cones
dark chocolate (70% cocoa solids), for grating
cinnamon, for dusting
- Peel and roughly chop the bananas, then squeeze over the lime juice (this stops the bananas going brown). Place the bananas in a reusable freezer bag or sealable container, and freeze for 8 hours, or until solid.
- Tip the frozen bananas into a food processor and blitz to a coarse paste. Use a spatula to push the banana mixture down the sides of the bowl and blitz again. With the motor running, add the yoghurt a tablespoon at a time, until you have a smooth ice-cream texture.
- Spoon the fro-yo into the cones, grate over some chocolate, sprinkle with a little cinnamon and eat quickly!
Very berry fro-yo
150g fresh blueberries
3-4 tablespoons runny honey
500g natural yoghurt
a few sprigs of fresh mint
1 x 500g pack of mixed frozen berries
- 1 hour before you start, put 8 glasses in the freezer.
- When you’re ready to start, get the glasses out of the freezer and divide the fresh blueberries between them.
- Put the honey and yoghurt into a food processor, pick in the mint leaves and whiz. Add the frozen berries and whiz again until combined. Spoon the frozen yoghurt over the fresh berries and serve. Yum.
Berry & brown bread fro-yo
In a food processor, blitz 400g of frozen mixed berries, 1 peeled banana, 150g of crustless wholemeal bread and the leaves from 2 sprigs of fresh mint until finely chopped. Add 200g of natural yoghurt and blitz again until smooth.
Mango, lime & ginger fro-yo
In a food processor, blitz 400g of frozen chopped mango, 1 peeled banana, 150g of porridge oats, the zest and juice of 1 lime and a peeled 3cm piece of ginger until finely chopped. Add 200g of natural yoghurt and blitz again until smooth.
Strawberry, balsamic & basil fro-yo
In a food processor, blitz 400g of frozen chopped strawberries, 1 peeled banana, 150g of porridge oats, 1 tablespoon of balsamic vinegar and the leaves from 2 sprigs of fresh basil until finely chopped. Add 200g of natural yoghurt and blitz again until smooth.
You can serve your fro-yo right away, or you can hold it in a lovely scoopable state in the freezer for up to 40 minutes before it gets too hard. Alternatively, you can pour it into ice lolly moulds and leave in the freezer for 8 hours until solid.
If you want to make it in advance, simply divide between ice-cube trays and freeze completely, then tip those into the food processor and whiz up again when you want to serve.
Enjoy in a bowl, a cone or a wafer, with a sprinkling of toasted nuts and seeds, and some extra fresh fruit to boost your intake. Delicious!
Recipes from Jamie’s 30 Minute Meals which is published by Penguin Random House © Jamie Oliver Enterprises Limited (2010Jamie’s 30 Minute Meals) and Everyday Super Food which is published by Penguin Random House © Jamie Oliver Enterprises Limited (2015 Everyday Super Food).