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Cocoa-Banana Freeze Recipe

Cocoa-Banana Freeze

Skill Level: Intermediate

Recipe Rating


  • 1/4 cup sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 1-1/2 cups (12-oz. can) evaporated nonfat milk
  • 1/4 cup light corn syrup
  • 1 container (8 oz.) plain nonfat yogurt
  • 1 ripe medium banana


  • 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).

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