The perfect delectable summer treat!

PREP + COOK TIME 20 minutes + freezing & standing | SERVES 4 


  • 6 medium overripe bananas, thickly sliced
  • 1 vanilla bean
  • 300 ml pouring cream
  • 500 g coconut yoghurt
  • 1 cup unsalted macadamias, roasted, coarsely chopped
  • 100 g dark chocolate, coarsely chopped
  • ⅓ cup fresh coconut flakes


FREEZE bananas for 4 hours or until frozen.

PLACE whole vanilla bean and cream in a small measuring jug. Stand for 20 minutes.

BLEND or process frozen bananas, yoghurt and vanilla cream mixture until smooth. Fold in half the macadamias. Transfer to a freezer safe container; cover, freeze for 4 hours or overnight.

REMOVE fro-yo from freezer 20 minutes before serving.

MEANWHILE, place chocolate in a small heatproof bowl over a small pot of simmering water (do not let the base of the bowl touch the water); stir until melted smooth.

SPOON fro-yo into serving dishes; drizzle with melted chocolate, then top with coconut and remaining macadamias. Serve immediately.

Written for Food&Home

Featured image: Aremedia