Peanut Butter Chocolate And Banana Froyo Recipes

Steps:

• In a blender or food processor, blend yogurt cubes and bananas on high, scraping down sides every minute, until mixture holds together, 3 minutes. Add peanut butter; blend on high until mixture is creamy, like soft-serve ice cream. Stir in chips. Serve immediately, sprinkled with cinnamon, if desired.

Steps:

• Combine all ingredients except the chocolate chips into a food processor or high-speed blender, process until consistent color and completely smooth.
• Pour into a pan. Mix into dark chocolate chips and smooth into an even layer.
• Freeze 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping).
• Scoop into a bowl and top with your favorite toppings.
• Enjoy!

Steps:

• Put the banana pieces in the freezer until frozen.
• Put the frozen bananas in a blender and puree. Add the yogurt and peanut butter, then puree until smooth. Transfer the contents to a bowl and fold in the chocolate-hazelnut spread until halfway incorporated. Return the contents to the freezer and freeze until ready to scoop. Serve cold.

Steps:

• Cut the bananas in half horizontally.
• Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
• In a tall glass or mixing cup, add chocolate and coconut oil. Microwave in 30-second intervals for 1 minute and a half, and mix until smooth.
• In a bowl, mix the peanut butter and almond milk until smooth.
• Dip the bananas into the chocolate coating, then drizzle the peanut butter sauce on the banana.
• Place bananas in freezer until the coating has hardened.
• Enjoy!

Steps:

• In a large metal bowl with an electric mixer, beat together condensed milk, peanut butter, vanilla, and salt until smooth. With mixer on low, beat in yogurt, milk, and cocoa powder until smooth, scraping down sides of bowl as necessary. Freeze until firm but scoopable, about 4 hours, beating with an electric mixer every hour.