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Chocolate and Banana Frozen Yogurt in 5 Minutes (No Machine)

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Hi Bold Bakers!

Homemade Frozen Yogurt does not mean you have to own an ice cream machine AND you don’t have to mix the yogurt every 30 minutes. By following my recipe you can make Chocolate and Banana Frozen Yogurt in only 5 minutes!

My Chocolate and Banana No Machine Frozen Yogurt recipe has just 5 simple ingredients: fruit, yogurt, honey and natural flavors like vanilla. It contains only natural sugars that come from fruit and honey. It’s a great treat if you are trying to lighten things up and cut calories.

Homemade Frozen Yogurt can be made on any yogurt you prefer. I use greek as it is higher in protein but feel free to use regular or dairy free. I do recommend plain yogurt with no added flavor.

This recipe is fantastic if you find yourself with ripe bananas you need to use up. Just slice and freeze the bananas and then have them to hand whenever you want to make Frozen Yogurt. And remember you can eat this dessert straight away, you don’t have to wait for it to freeze.

If you like this frozen yogurt recipe, I also have great recipes for Cake BatterStrawberryMango & Lime, and Pineapple & Coconut.

Weight Watchers Points, Smart Points, and Nutritional Information are included on each frozen yogurt recipe below.


Add your bananas and the rest of the ingredients into a food processor, blend until smooth and freeze! It could not be simpler. And you don’t end up with icy, hard frozen yogurt. My recipes are triple tested so I made sure the results are smooth, scoopable and delicious.


The honey in this recipe is not just for sweetness; it’s what makes your ice cream scoopable. Sugar in a liquid form is what stops ice crystals forming and keeps it soft.


For Dairy-Free or Vegan Frozen Yogurt recipes, swap out the honey for agave and use a dairy free yogurt like coconut yogurt.


3.95 from 71 votes
5 Minute Chocolate and banana frozen yogurt (No Machine), Frozen yogurt, no machine frozen yogurt, no machine Ice cream, 5 minutes frozen yogurt, no churn frozen yogurt, Healthy, Healthy recipes, Healthy baking ,Healthy desserts, healthy frozen yogurt, healthy frozen desserts, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes
Chocolate and Banana Frozen Yogurt (No Machine)
Prep Time
5 mins
Total Time
5 mins
Servings: 4
Calories: 166 kcal
Author: Gemma Stafford
  • 2 frozen medium bananas (2 cups/10oz/284g) banana frozen
  • 2 Tablespoons honey or agave nectar
  • 1/4 cup (2oz/57g) plain yogurt (greek, non-fat or full fat)
  • cup (11/3oz/37g) cocoa powder
  • 2 tsp Vanilla extract
  1. Add the frozen bananas, honey (or agave nectar), yogurt, cocoa powder and vanilla extract into a food processor (or liquidizer).
  2. Process until creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps left.
  3. Transfer it to an airtight freezable container and freeze for a minimum 6 hours but preferably overnight. Store it in the freezer for up to 1 month.
Recipe Notes

Fresh bananas can be used in place of frozen, however the bananas must be frozen solid.
Store in the freezer for up to 1 month.
Weight Watchers Points: 5
Smart Points: 9

Nutrition Facts
Chocolate and Banana Frozen Yogurt (No Machine)
Amount Per Serving (4 g)
Calories 166 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 8mg0%
Carbohydrates 40g13%
Fiber 3g13%
Sugar 30g33%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. jennnn25 on August 26, 2019 at 12:14 am

    Just made this and just out of the blender it tasted soo heavenly.. it had the taste of chocolate and u can taste the bananas too
    my dad walked in and he tasted it too and he even said it tastes so good
    only one thing my batter did not get thick it was liquidy
    it was bc the yogurt had water in it
    i will be straining it in the next recipe
    still love this one tho <3

    • Gemma Stafford on August 26, 2019 at 9:04 am

      I’m glad you and your dad liked it! Yes, straining the yogurt lowers the water content, and should improve the consistency. Let me know how it turns out.

  2. Simone on June 23, 2019 at 5:35 pm

    just wondering if I can substitute golden syrup for honey? asking as a student who can’t afford honey, thanks 🙂

    • Gemma Stafford on June 24, 2019 at 3:09 pm

      Hi Simone! For this recipe, you can absolutely use golden syrup. Gemma ????

  3. Lisa80 on June 18, 2019 at 8:51 am

    Hi Gemma,

    Can sweetened condensed milk be used in this recipe instead of honey? Thanks.

  4. Eileen Stroud on June 6, 2019 at 6:02 pm

    Question! Can I use any or all of these wonderful frozen yogurt recipes in popsicle forms?

    • Gemma Stafford on June 7, 2019 at 11:38 am

      Hi Eileen,
      Yes, why not, there is no good reason not to do this.
      Gemma 🙂

  5. Μαίρη Πα on June 1, 2019 at 1:17 pm

    Hello, I have a mixer but not a blender.can i melt the bananas with the fork until they are pulp, mix them all together and put them to freezer; maybe I mix them twice as in classic ice creams; will work or become very hard;

    • Gemma Stafford on June 3, 2019 at 4:01 am

      Hi there,
      What really matters here is the water content of the yogurt. Bananas have little or no water, but yogurt may do. Choose a strained Greek yogurt for best results.
      Some Greek-style yogurt is strained, others are set with carrageenan, a strained one is best. Greek yogurt is always strained.
      Banana is easily pureed with a fork.
      I hope this is of help.

  6. Annabella Jackson on May 13, 2019 at 7:35 am

    I tried the recipe and my frozen yogurt came out too liquidy. Why?

    BTW, i love your peanut butter cookie recipe. It came out fabulously.

    • Gemma Stafford on May 13, 2019 at 7:39 pm

      Hi Annabella,

      Were your banana’s frozen to start with?

      P.s delighted you liked the cookies. Try the chocolate chip if you haven’t yet :).


  7. Avalon.2020 on May 4, 2019 at 3:19 am

    I have made almost ALL of your No machine frozen yoghurt recipies countless of times and it always comes out perfectly! Thanks for sharing your AMAZING recipies so everyone can enjoy :-D.

    • Gemma Stafford on May 4, 2019 at 2:05 pm

      Yes!!! I’m delighted.

      Thanks for letting me know 🙂

  8. Ezra on April 29, 2019 at 4:27 pm

    I’m in college so I don’t have access to a food processor. Is there a way I can make this using a blender or potato masher?

    • Gemma Stafford on April 30, 2019 at 8:25 am

      Great question! Unfortunately for this recipe you really do need a blender of some sort of food processor. you need to get the ingredients really smooth and fine.

      Hope this helps,

  9. Carmel Duilio on January 12, 2019 at 3:59 am

    The recipe sounds delicious i was wondering if it could be made in individual icecream sticks instead of scoopable?

  10. David B. on December 2, 2018 at 6:34 pm

    Hi, just wondering if you can use vanilla Greek yogurt instead of plain? I’m not a huge fan of the plain Greek yogurt flavor and I can taste it pretty strong in this recipe. Thanks!

    • Gemma Stafford on December 3, 2018 at 2:31 am

      Hi David,
      Greek yogurt is a strained yogurt, the whey/water content has been strained out to thicken it, it is a process.
      Take little time in your store to read the labels, some other brands will say ‘STRAINED’ and they may suit your taste better. Do not use a Greek Style, which has been thickened with a gelling agent, this is not so good. Otherwise do add Vanilla, it never is a wrong move as far as I am concerned!
      Gemma 🙂

  11. Candy on September 5, 2018 at 12:51 pm

    Hi Gemma I was wondering if I could use as a substitute for cocoa powder instead can I use hot chocolate powder? Anyways, I really love your videos and it inspires me to want to cook more!❤

    • Gemma Stafford on September 6, 2018 at 2:22 am

      Hi Candy,
      You could, but the flavor will be different. Drinking chocolate has other ingredients, cocoa, powdered milk, sugars and stabilizers in most cases. Cocoa is 100% natural, nothing added, all the flavor of chocolate. I would say try it, try both if you can, see which one you like best, that is what will matter,
      Gemma 🙂

    • T on October 10, 2019 at 4:32 pm

      Can you use maple syrup Instead of honey?

  12. Batul on August 21, 2018 at 11:23 pm

    Thanks alot. Will definitely try…..

  13. Batul on August 20, 2018 at 9:41 am

    Hi Gemma,
    I tried the chocolate banana frozen yoghurt. I used unsweetened cocoa and it tasted extremely bitter. I added several spoons of honey but was not making much difference. Can we use condensed milk as a sweetener. Will appreciate the assistance.


    • Gemma Stafford on August 21, 2018 at 7:33 am

      Hi Batul,
      Yes! you can do that, and it will change it. I think this is a matter of taste, and also the type of yogurt, some are more ‘tart’ than others. Experiment with this a little, you will get it right for you,
      Depending on where you live too you may find a Dutch Processed cocoa powder, which is not sweetened, but it is less bitter in flavor.
      I hope this is of help,
      Gemma 🙂

    • Megha Mehta on October 22, 2018 at 4:07 am

      Mine is also turning bitter

      • Gemma Stafford on October 23, 2018 at 5:44 am

        Hi there,
        Did you add honey to the mix, or any sweetener?
        The ripeness of the banana too can play a part in the sweetness. However, it is best always to use unsweetened cocoa powder, as this has the highest percentage of cocoa solids and best flavor.
        I hope this helps,
        Gemma 🙂

  14. Jen on July 24, 2018 at 8:31 pm

    Excellent. Recipe turned exactly how video and instructions stated. Tastes super yummy!!

    • Gemma Stafford on July 24, 2018 at 8:55 pm

      I’m delighted you like it!!!


  15. Dara on July 14, 2018 at 1:45 am

    Hi Gemma!
    How can you make Vanilla Frozenyou yoghurt with This recipe? And can you make a helthy ice cream recipie on your Chanel Please?
    Thank you❤️

    • Gemma Stafford on July 14, 2018 at 2:19 am

      Hi Dara,
      In order to make a vanilla frozen yogurt which you can scoop you will need to add something apart from the vanilla. Sugar is probably important and then you will need to churn it! It is a slightly different process. Greek yogurt/strained natural yogurt, sugar to taste, vanilla seeds and extract. Chill it, stir it, place in a wide container in the freezer and every hour or so beat it until it is too thick to beat. It will not work so well in my two ingredient recipe.
      A healthy ice cream is going to be something like a froyo! A gelato type ice cream needs to be churned. I did an ice cream class for some time ago, you can take a look there, they have great offers from time to time.
      I hope this is of help,
      Gemma 🙂

  16. Madrash47 on July 8, 2018 at 10:50 pm

    Hi Gemma do you have a coffee flavored frozen yogurt recipe? I am going to try the strawberry one tommorow. Thankyou for your recipes.

    • Gemma Stafford on July 9, 2018 at 12:17 am

      Hi there,
      For this simple recipe you need to add bulk of some sort with the coffee. Actually banana works for my taste, but it may not be for everyone. I will see what else I think will work with the coffee, but it needs something!
      Thank you for this suggestion, I hope you enjoy your strawberry one!
      Gemma 🙂

  17. Max on June 28, 2018 at 5:10 pm

    Your frozen yogurt recipes seem awesome. I noticed however that the Nutrition Label had a serving size of 4 grams–and I don’t know how this all works–but the total carbohydrates is 40 grams? Is there a typo somewhere or am I misreading it?


    • Gemma Stafford on June 29, 2018 at 1:49 am

      Hi Max,
      I have no idea what happened here, I think it was something to do with some work we had going on on the website.
      I need to go back to this one. The serving size realistically should be about 100g, I have to revisit the chart. Thank oyu for bringing this to my attention,
      Gemma 🙂

  18. melissa on June 21, 2018 at 2:06 pm

    hi, I’ve just tried the choco banana fro yo and its absolutely amazing im hiding it at the back of my freezer but even tho I followed your recipe the ice cream is rock hard and I did add honey any suggestions on how i could make it a soft scoop 🙂

    • Gemma Stafford on June 22, 2018 at 8:29 pm

      Hi Melissa,

      Are you talking about my 2 ingredients ice cream? did you use honestly instead of condensed milk?

      It needs to be condensed milk to make it scoop able.

      Hope this helps,

  19. Efi on June 2, 2018 at 12:34 pm

    I tried this recipe and oh my god! It’s tastier than any ice-cream or frozen yoghurt I have ever eaten. And healthy. And super easy to make. Thank you very much for this wonderful recipe.

    • Gemma Stafford on June 3, 2018 at 4:56 am

      This is what I like to hear, good for the hot summer days, enjoy,
      Gemma 🙂

  20. Lien on May 22, 2018 at 11:49 am

    Omg! I love it!!!
    I made this ice cream for my parents and they LOVED it! Thank you so so so much! This is absolutely incredible and tastes like a party in your mouth????


    • Gemma Stafford on May 22, 2018 at 1:54 pm

      Hi Lien,

      I’m thrilled to hear that. Really glad you like this recipe.


  21. Lorraine132 on May 15, 2018 at 10:35 am

    I stumbled on to your website a couple of days ago and love it. However, I tried the banana chocolate frozen yogurt and it did not quite work out the way it should. I have a food processor and had all the ingredients but the end product was very liquid and the yogurt tasted more like bananas than chocolate. What did I do wrong? I really don’t like the way mine tasted. I’d much rather have a more chocolate taste. I use Fage no fat yogurt. Could that have made the difference?

    • Gemma Stafford on May 15, 2018 at 1:58 pm

      Hi Lorraine,

      Were you bananas frozen? I’m really surprised it was watery if the bananas were frozen.

      Because this is based on banana it is a dominating flavor over chocolate. You need the banana for my recipe unfortunately.


      • Lorraine132 on May 15, 2018 at 2:17 pm

        Hi Gemma,

        Thanks for your response. Yes the bananas were frozen solid. I keep bananas frozen when they get ripe. I usually make banana bread. Is it possible the bananas were too ripe?

        Thanks again,

        • Gemma Stafford on May 16, 2018 at 3:40 am

          Hi Lorraine,

          I’m a bit stumped then. You know, it might have been they were over ripe and just too soft.

          I’m surprised that happened though.

  22. Appy on May 14, 2018 at 9:16 am

    I have all the ingredients except of vanilla extract…. Is vanilla extract necessary???

    • Gemma Stafford on May 15, 2018 at 7:06 am

      no you can leave out the vanilla. no problem at all!


  23. Marianne08 on May 12, 2018 at 8:21 am

    Hi Gemma, I’ve made this froyo twice now and it’s great. The second time, I added your edible cookie dough to give it an extra kick. It was delicious.

    • Gemma Stafford on May 15, 2018 at 7:22 am

      I’m thrilled to heat that, Marianne. Thanks for letting me know.

      Gemma 🙂

  24. Vera on May 3, 2018 at 3:23 am

    Thanks for sharing chocolate and banana frozen yogurt. It’s look delicious and very simple.

    • Gemma Stafford on May 3, 2018 at 3:38 am

      Hi Very,
      Thank you for being here with us, I am happy you like this recipe,
      Gemma 🙂

  25. Terri Malone on April 24, 2018 at 11:33 am

    Hi Gemma!

    Are you able to use an ice cream machine with these recipes? Like if I wanted to make a large amount….


    • Gemma Stafford on April 26, 2018 at 4:24 pm

      Hi Terri,

      You can. Not sure how long it will take. You can always do a big batch in the food processor.


      • Terri Malone on April 27, 2018 at 1:40 pm

        Thank you!

  26. Bellaellaola on April 2, 2018 at 7:02 pm

    Just tried the recipe out and I have to say it was delicious! The only thing I would change for the future would be to reduce the honey since I found it to be a little on the sweeter side. I tend to prefer less sweet frozen yogurt. But overall, definitely recommend the recipe!

    • Gemma Stafford on April 3, 2018 at 2:20 am

      Hi there,
      That is great, I am very happy to hear this.
      The honey tends to help to keep it soft, so you may get a slightly different result. It is however more important that it suits your own taste, well done you,
      Gemma 🙂

  27. Kim Wilson on March 22, 2018 at 7:40 pm

    Hi Gemma!
    About the frozen bananas:
    Do you slice the bananas before freezing them?
    Or do you freeze them with their peels on?
    I was thinking it would be a lot easier in the processor if they weren’t whole bananas.

    • Gemma Stafford on March 23, 2018 at 4:15 am

      Hi Kim,
      Really you can do either, and as they are so well packaged by nature, if your processor can handle a whole one, then do that.
      Some processors will not have the power, you will know your own appliance.
      Thank you for this question,
      Gemma 🙂

  28. Apoorva on November 30, 2017 at 2:50 am

    i tried your recipe but it taste little bitter/dark may be because of extra cocoa powder. how can i correct it now? what should i add to lower its dark taste?

    • Gemma Stafford on November 30, 2017 at 6:02 am


      Yes, it’s from the dark cocoa powder. Feel free to use less cocoa powder next time so you get a preferred flavor.


    • tugba on January 12, 2018 at 7:50 pm

      I make my ice cream at home and to make it brown but not bitter I add melted chocolate,it gives better taste and healthy too. But you can add Nutella but it won’t be as healthy as Cocoa or chocolate

      • Kim Wilson on March 22, 2018 at 7:36 pm

        Cocoa always has a better taste than melted chocolate

  29. Rachel E. on November 15, 2017 at 4:41 am

    Hello Gemma!

    Very excited to have found your website; have always wanted to make frozen yogurt and ice cream but never wanted to dish out the dollars on a machine! Ha.
    My attempts at replicating your smooth, flawless frozen yogurt were almost successful. My results came out a little icy and hard to scoop… Could this be because not enough honey?
    I tried different flavors so I may have messed up somewhere else (fruit to yogurt ratio, I don’t know.)
    I tried making an Apple flavored one. Its good! Just a little icy.
    Also, would pears work? What ratios would you use/how much honey?

    Thank you for your insight, I look forward to your reply!

    Rachel E.

    • Gemma Stafford on November 17, 2017 at 2:53 am

      Hi Rachael,
      It is great to have you with us.
      I suspect that the issue is the yogurt! What works best for this is a Greek/strained yogurt. This yogurt is low in ‘water’ content, and tends not to freeze with ice crystals.
      Greek yogurt is strained natural yogurt, not a thickened one, not a Greek style one.
      The natural yogurt is strained through a fine cheesecloth/sterilized kitchen cloth like a J cloth. This would be done in a sieve, over a bowl in the fridge for about 8 hours.
      This leaves a thick, curd type cream behind, and this is important to a good result.
      Frozen fruits work best. Fresh pears/apples etc. have a high water content,freezing these will suspend the ice crystals before you process it.
      If you think about it like this it will help you to figure out what is best to use.
      I hope this is not too much information, but it is good to understand the underlying theory,
      Gemma 🙂

  30. Casey on November 14, 2017 at 9:35 pm

    Am I reading this recipe correctly when it calls for only 1/4 cup of yogurt and a yield of four 4 oz servings? My wife is a dark chocolate lover, taste tester, and amazing cook, and even she wondered if the 1/4 cup was a typo. Thanks

    • Gemma Stafford on November 15, 2017 at 2:46 am

      Hi Casey,
      Here is the recipe for this froyo. If you add the ingredients they total a little over 16oz. As this is a frozen dessert they will not lose anything. I tihnk it will be good for you. I hope this helps.
      2 frozen medium (2 cups/10oz/280g) banana frozen
      2 Tablespoons honey or agave nectar
      ¼ cup (2oz/60g) plain yogurt (greek, non-fat or full fat)
      ⅓ cup (1 ½ oz/ 40g) cocoa powder
      2 tsp Vanilla extract
      Gemma 🙂

  31. gagan khattar on October 20, 2017 at 9:32 am

    I followed the instructions, but the taste is not up to the mark ,
    I’m getting a sour after taste .
    What shall I do ?

    • Gemma Stafford on October 20, 2017 at 5:48 pm

      hum, sour? were your bananas under ripe? like green? that is the only reason why I thin it would taste sour.

  32. Sarah Binth on September 30, 2017 at 3:51 am

    Can i just add cocoa and not add banana because not a big FAN of Banana

    • Gemma Stafford on September 30, 2017 at 5:03 am

      Hi Sarah,

      Unfortunately you need banana in this recipe. It is one of the main ingredients.

  33. Stef on September 14, 2017 at 4:45 pm

    How much is a serving?

    • Gemma Stafford on September 16, 2017 at 12:56 pm

      Hi Stef,
      Not sure what this means, but the yield for this recipe is about 4oz per persons, for 4 persons.
      Gemma 🙂

  34. Bella on September 3, 2017 at 4:21 am

    Can I use more yogurt instead of bananas? I want just a rich chocolately froyo. Thanks in advance!

    • Gemma Stafford on September 3, 2017 at 11:10 am

      hi Bella,
      do use a good full fat Greek, or strained yogurt for best results. If you reduce the banana you will get a different result, but it will be good. The yogurt has to be a strained one though, not a Greek style one, which is thickened and will not work for you.
      Gemma 🙂

  35. Nadia Ashkenazy-Jones on September 1, 2017 at 12:51 am

    Hi, I was wondering, can I reduce the honey or the vanilla drops? It is delicious but just a tad too sweet 🙂 Thanks in advance.

    • Gemma Stafford on September 1, 2017 at 3:14 am

      hi Nadia,
      yes, you certainly may. it may be a little stiffer, as the honey helps to keep it soft, but do try it,
      Gemma 😉

    • Pippa on May 18, 2018 at 10:52 am

      I followed this recipe to a ‘T’ and it’s awful! Really bitter and tastes more far more like bananas than chocolate. Is there a certain kind of cocoa powder that works better? Can you add more honey or agave perhaps? Consistency is fine, but really inedible due to flavor.

      • Gemma Stafford on May 19, 2018 at 12:14 am

        Hi Pippa,

        I’m sorry to hear that. Yes honey or agave can be added for sure to sweeten it up.

        Cocoa powder is bitter sweet and I’m guessing that is what you are tasting. Some find it a bit strong.


  36. Lauri on July 8, 2017 at 3:38 pm

    If I blended up fresh bananas and mixed ingredients, could I use my icecream maker you think?

    • Gemma Stafford on July 10, 2017 at 7:22 am

      Hi Laurie,
      Yes, I think you could, and it would be good too, do let us know,
      Gemma 🙂

  37. Andrea on July 8, 2017 at 11:00 am

    Hi Gemma,
    I cannot wait to try this recipe. I love frozen yogurt and this looks so very easy to make. Thank you for wonderful recipes and also a big thanks for weight descriptions in grams. Really appreciate that. 🙂


    • Gemma Stafford on July 10, 2017 at 8:21 am

      Hi Andrea,
      thank you for being in touch, and for your kind comments, good that you are with us,
      Gemma 🙂

  38. Sangmitra on July 6, 2017 at 7:39 am

    Hey Gemma,

    Can I use Low-fat yogurt? Also can I use any other fruit instead of banana or use no fruit, is it possible?

    Thank you 🙂

    • Gemma Stafford on July 7, 2017 at 7:19 pm


      Yes you can use low fat yogurt no problem. yes you can replace it will another fruit like strawberries or raspberries. They will work well with chocolate. 🙂

  39. Courtney Cundiff on June 25, 2017 at 10:56 am


    I was just wondering if this uses unsweetened cocoa powder? The recipe didn’t specify.


    • Gemma Stafford on June 28, 2017 at 6:44 am

      you sure can use unsweetened. I actually always do 🙂

  40. Sunny Choo on June 20, 2017 at 1:21 pm

    Hi Gemma.txs a million for ur 2 ingredients ice cream recipes. I am a chef at a large resort n hve tried out ur recipes. It was an instant hit esp the choc chilli ice cream. My guests thot it was crazy to have chilli in ice cream but after tasting it, their preception changed. Now im gonna try out ur frozen yogurt recipes. Txs a mill once again

    • Gemma Stafford on June 21, 2017 at 2:00 am

      Yea! good job you Sunny, I am happy that you are finding the recipes useful, and adding your own twist will step it all up,
      Gemma 🙂

  41. Gillian on June 20, 2017 at 7:50 am

    I am trying to lower the sugar content, can I make it without adding honey or agave nectar? will it turn out not as creamy as it should?

    • Gemma Stafford on June 22, 2017 at 9:15 am

      if you leave out the sugar all together it will freeze pretty hard. You can half the sugar if you like but do add some in.

    • Uli on January 22, 2018 at 4:34 pm

      I have replaced the sugar with stevia and added a double amount of the yougurt. I love a tangier taste plus it seemed to me a bit too bitter.
      I have also drizzled organic peanut butter.
      I loved this recepie. So delicious.

  42. isaac1204 on June 12, 2017 at 2:16 am

    can i use milo powder instead of coco powder? I loooooooooooooooooooooooooooooooooove yr recipes

    • Gemma Stafford on June 12, 2017 at 2:42 pm

      yes you cannnnnnnnnnnnnnnnnnnnnn 🙂

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