Photos by Luke Pyenson

This yogurt is so refreshing I could eat it every day this summer—and it’s so easy, I might. The cardamom really makes the flavor sing. Shout out to my son Luke, home for quarantine, for that bit of inspiration, as well as the accompanying photos.

Makes 1 quart

3 bananas, cut into chunks
¾ cup sugar
1 teaspoon ground cardamom
¼ cup water
1 quart plain whole-milk yogurt

In a medium-size saucepan combine banana pieces, sugar, cardamom and water. Cook over medium heat until bananas soften, about 10 minutes.

Transfer the banana mixture to a blender and purée. Pour the banana purée into a bowl and let sit until it comes to room temperature.

In a large bowl stir together the yogurt and banana purée. Transfer to ice cream machine and freeze according to manufacturer’s directions.

Scoop into a container and freeze for at least 2 hours before serving.

This recipe appeared in the Summer 2020 issue as part of a larger story on D-I-Y Frozen Treats.