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This bliss will go down a treat on a hot summer's day. You do, however, need an ice cream machine. Nobody wants to churn stuff on a hot day! 


Caramel Banana & Granadilla Yogurt Ice Cream
Beautiful bliss ...


  • 250 ml light brown sugar
    125 ml dark brown sugar
    4 very ripe bananas, thickly sliced
    900 g plain good-quality yogurt
    125 ml granadilla pulp, strained if you like
    1 ripe, firm banana, coarsely chopped

Hint: To make the topping, grill fresh or canned pineapple pieces in the oven tossing the pieces once or twice. Then, as it leaves the oven, drizzle with homemade or store-bought caramel sauce. Enjoy this quick dish on its own, with ice cream or as topping for crisp, fresh waffles. 


Lightly mix together the sugars and ripe banana slices. Spread the mixture out on a baking sheet lined with foil and roast in the oven preheated to 180 ºC until the sugar is soft and starting to melt.

Tip the mixture into a blender and add the yogurt. Process until smooth then stir in the granadilla pulp and banana chunks.

Without any further processing, pour the mixture onto an ice cream machine and let it churn until very thick.

Spoon the ice cream into a sealable container and place in the freezer until required.

Serve plain or topped with grilled pineapple and caramel sauce.

Makes about 1.2 litres ice cream.