- 1/4 cup sugar
- 1/4 cup HERSHEY'S Cocoa
- 1 ~ 1/2 cups (12-oz. can) evaporated nonfat milk
- 1/4 cup light corn syrup
- 1 container (8 oz.) plain nonfat yogurt
- 1 ripe medium banana, mashed
Stir together sugar and cocoa in medium saucepan; stir in evaporated milk. Cook over medium heat, stirring constantly, until sugar is dissolved. Remove from heat; stir in corn syrup. Cool completely.
Add yogurt and banana; stir with whisk until well blended. Refrigerate several hours until cold.
Pour mixture into 1-quart container of ice cream freezer. Freeze according to manufacturer's directions. 8 servings (1/3 cup each).