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Cocoa-Banana Freeze Ice Cream Recipe

Yield: 8 servings.

Ingredients:

• 1/4 cup HERSHEY®'S Cocoa Powder
• 1/4 cup white sugar
• 1 1/2 cups nonfat evaporated milk
• 1/4 cup light corn syrup
• 1 (8 ounce) container nonfat plain yogurt
• 1 banana, mashed

Preparation

1. In medium saucepan, stir together cocoa and sugar; stir in evaporated skim 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.