Ingredients
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160g plain greek yoghurt(5% fat, minimum 9 g protein per 100 g — e.g. FAGE Total 5%)
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70g whipping cream
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50g ripe bananamashed (about ½ small banana)
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25g smooth natural peanut butter(unsweetened, no added oil)
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20g granulated sugar
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¼ tsp powdered gelatin(optional), measured with the provided Panasonic Tsp/Tbsp measure to the first line
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20g whole milk(for gelatin bloom)
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pinch of fine sea salt
Directions
A nostalgic PB&B in scoopable form — Greek yoghurt for tang and protein, ripe banana for sweetness, and natural peanut butter for depth. A little gelatin gives the smooth, silky finish of a proper gelato and helps avoid the icy pitfall of homemade frozen yoghurt.
Note: This recipe includes approximately 15 minutes of active time and 4 hours of chilling. The night before, freeze the ice cream container upright in the freezer at −18°C or below for 16 hours. Do not lay it on its side or freeze for more than 48 hours.
This recipe relies on strained Greek yoghurt with at least 9 g protein per 100 g. The high protein content acts as a natural stabiliser and creates the creamy texture without gums or starches. Regular yoghurt or lower-protein “Greek-style” yoghurts will produce an icy result, so try not to substitute.
A little gelatin, while optional, gives the smooth, silky finish of a proper gelato.
A little gelatin, while optional, gives the smooth, silky finish of a proper gelato.
Ingredients
| 160g plain greek yoghurt | |
| 70g whipping cream | |
| 50g ripe banana | |
| 25g smooth natural peanut butter | |
| 20g granulated sugar | |
| ¼ tsp powdered gelatin | |
| 20g whole milk | |
| pinch of fine sea salt |
Steps
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1
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If using gelatin: sprinkle the powdered gelatin over 20 g of the cold milk in a small bowl. Let bloom for 5 minutes, until absorbed and translucent. |
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2
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In a microwave-safe bowl or jug, combine the whipping cream, peanut butter, and sugar. Microwave in 15-second bursts, stirring between each, until the cream is warm and the peanut butter has softened and started to loosen into the cream (~30-45 seconds total). Do not boil. |
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3
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Stir well to combine, then add the bloomed gelatin. Using a blender or stick blender, blend the warm cream-peanut butter-gelatin mixture until completely smooth and fully emulsified. |
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4
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Add the Greek yoghurt, banana, and pinch of salt to the blender. Blend again until completely smooth (30-60 seconds). |
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5
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Chill the liquid frozen yoghurt base in the fridge until it reaches 6°C, a minimum of 4 hours or ideally overnight. Alternatively, place in the freezer for approximately 1½ hours until it reaches 6°C. |
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6
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Remove the ice cream container from the freezer. |
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7
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Fit the stirring blade into the ice cream container, then lock the container into the machine base. |
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8
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Select Menu 33 (Frozen Yoghurt) and press Start. The frozen yoghurt cycle will run for 25 minutes. |
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9
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Whisk the chilled frozen yoghurt base once more, then slowly pour it into the container with the machine running and close the lid. |
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10
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When the buzzer sounds continuously, press Stop and rotate the container counterclockwise to remove it. |
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11
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Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for 2 hours for a firmer scoop. If too firm to scoop straight from the freezer, transfer to the fridge for 15 minutes (longer if needed) to soften slightly before scooping. |
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