Banana And Carob Ice-Cream - cooking recipe

Ingredients

1 cup low-fat evaporated milk
1 cup banana, mashed
1/2 cup low-fat yogurt
1/4 cup low-fat milk
1/4 cup maple syrup
2 teaspoons vanilla essence
1/3 cup carob buttons, chopped coarsley

Preparation

Pour the evaporated milk into a loaf pan and cover with aluminium foil.
Freeze the milk until just firm.
In a food processor, process the frozen evaporated milk, yoghurt, banana, syrup, milk and vanilla until creamy and thick.
Pour the mixture into a 15cm x 25cm loaf pan and cover with aluminium foil.
Freeze the mixture until just firm.
Repeat the processing, in a food processor, stirring in the carob.
Pour into a loaf pan, cover with aluminium foil and freeze until just firm.