This cold and creamy frozen yogurt bark with dark chocolate, bananas and hazelnuts makes the perfect cooling snack!
I want to start off by being really clear about this recipe.
It is not ice cream.
I mean, hopefully that should be obvious by the title. But I point out this fact because when I first discovered frozen yogurt bark, it was being shared on pinterest as a "healthy swap to satisfy your ice cream cravings." Insert massive eye roll. 🙄 The only way to satisfy an ice cream craving is by eating actual ice cream.
But it still looked really tasty and I had all the ingredients on hand, so despite the fact that I was irked, I made it anyway. Isn't it pretty? It kinda reminds me of the intro background to the second season of Chef's Table - am I giving myself way too much artistic credit? ;)
As long as you've got full fat yogurt on hand and something to sweeten it with, you can make this bark. And let me emphasize the importance of full fat yogurt, because it will turn out really icy and gross if you go with low fat. Plus, the fat makes it more filling and helps you absorb fat soluble vitamins.
Top it with whatever strikes your fancy! Go the tropical route with chunks of mango, pineapple and coconut. Make unicorn yogurt bark with sprinkles and M&M's. Throw in granola and tons of different seeds for extra crunch. Endless possibilities.
"This frozen yogurt bark with bananas, chocolate and hazelnuts is the perfect cool and creamy snack! "
And if you're still thinking you can get away with substituting this for ice cream, please note that after eating this bark for my afternoon snack, I capped off my night with a bowl of Jeni's ice cream (whiskey pecan I got on sale) because only ice cream is ice cream!
Frozen Yogurt Bark with Dark Chocolate, Bananas and Hazelnuts
Author: Rachael Hartley, RD, LD, CDE, CLT
- 2 cups whole milk yogurt
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- Sliced fresh banana or freeze dried banana
- Dark chocolate chips
- Chopped toasted hazelnuts
- Chia seeds
- Hemp hearts
- Shredded coconut
- Line a medium sized rimmed baking sheet (~ 12 X 9 inches) with parchment paper.
- In a large bowl, whisk together yogurt, honey and vanilla extract until well combined. Spread evenly on the parchment paper lined baking sheet with a spatula. Sprinkle with banana, dark chocolate chips, hazelnuts, chia, hemp and coconut. Freeze about four hours until solid.
- When ready to eat, break into chunks and store extras in a lidded container in the freezer.