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 (1/3 cup each).
Nutritional Information per serving:
Serving Size: 1/3 cup (1/8th recipe), Calories: 130, Calories from Fat: 5, Total Fat: 0g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 85mg, Total Carbohydrate: 28g, Dietary Fiber: 1g, Sugars: 19g, Protein: 5g, Vitamin A: 6%DV*, Vitamin C: 4%DV*, Calcium: 15%DV*, Iron: 2%DV*
*%DV = % Daily Values are calculated based on 2000 calorie diet