(For 4 servings)
1 cup frozen mango (140 g)
1 cup pineapple (165 g)
1 cup plain yogurt (245 g)
3 tablespoons honey
Combine all ingredients in a food processor until smooth.
Transfer to an 8x8-inch (20x20 cm) glass dish.
Freeze for at least two hours.
(For 3 servings)
3/4 cup peanut butter (180 g)
1 tablespoon vanilla
Slice up your bananas into 1 inch slices.
Spread on parchment paper on a baking sheet and freeze slices for two hours.
Blend frozen slices in a powerful blender until it reaches a smooth consistency.
Mix in remaining ingredients.
Transfer to a small bowl or container and freeze for one hour, or until ready to serve.
Scoop out ice cream and enjoy!
(For 8 servings)
10 chocolate sandwich cookies
1 tablespoon butter
14 oz sweetened condensed milk (395 g)
Separate the cream center from the chocolate cookies, and set aside. Crush the chocolate cookies and set aside.
In a pot over low heat, melt the butter, condensed milk, and cream centers, stirring continuously until you can see the bottom of the pot for three seconds when dragging a spatula through.
Pour onto a greased plate, then chill for one hour.
Shape and roll the chilled mixture into balls.
Roll the balls in the crushed chocolate cookies.