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Cocoa-Banana Freeze

Cocoa-Banana Freeze

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories140
Calories from Fat25
Total Fat3 g5% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium65 mg3% DV
Total Carbohydrates24 g8% DV
Dietary Fiber1.0 g4% DV
Sugars20 g
Protein5 g
Vitamin A2% DV
Vitamin C4% DV
Calcium0 mg15% DV
Iron6% DV
  Amount Per Serving % DV *
Calories140
Calories from Fat25
Total Fat3 g5% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium65 mg3% DV
Total Carbohydrates24 g8% DV
Dietary Fiber1.0 g4% DV
Sugars20 g
Protein5 g
Vitamin A2% DV
Vitamin C4% DV
Calcium0 mg15% DV
Iron6% DV
  • 1/4 cup sugar
  • 1/4 cup light corn syrup
  • 1/4 cup HERSHEY'S Cocoa
  • 1-1/2 cups evaporated nonfat milk (12-oz. can)
  • 1 container plain nonfat yogurt (8 oz.)
  • 1 banana ripe medium , mashed

Directions

  • 1. Stir together sugar and cocoa in medium saucepan; stir in evaporated milk. Cook over medium heat, stirring constantly, until sugar is dissolved. Remove from heat; stir in corn syrup. Cool completely.
  • 2. Add yogurt and banana; stir with whisk until well blended. Refrigerate several hours until cold.
  • 3. Pour mixture into 1-quart container of ice cream freezer. Freeze according to manufacturer's directions. 8 servings (1/2 cup each).
Ingredients sitting on a table

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