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1
Whisk together the yogurt, heavy cream, sugar, and corn syrup in a mixing bowl until the sugar has completely dissolved (youll know when the mixture feels smooth, not gritty, against your fingers).
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2
Freeze in an ice cream maker according to the manufacturers instructionswhen done churning, it should have the texture of soft-serve or a thick milkshake, about 17 to 20 minutes in most machines.
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3
Scoop into a freezer container and smooth the top.
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4
Press a piece of plastic directly against the top of the frozen yogurt to prevent ice crystals from forming.
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5
Let it sit in the freezer until completely firm, at least 6 hours.
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6
It will keep in the freezer for up to 1 week.
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7
Dump the chocolate chips into a microwave-safe bowl.
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8
Pour the sweetened condensed milk over the top and microwave on high 1 minute.
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9
Stir, and microwave until the chocolate melts and the sauce is smooth, about 1 minute more.
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10
Set aside to keep warm.
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11
Set the broiler to high.
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12
Mix the brown sugar, cinnamon, cayenne, and salt until well combined.
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13
Peel and halve each banana lengthwise and brush with melted butter.
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14
Sprinkle with the sugar mixture and arrange on a rimmed baking sheet; continue with the remaining bananas.
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15
Broil until golden, about 2 to 3 minutes.
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16
Arrange 2 banana halves on each serving plate, top with a double scoop of frozen yogurt, drizzle with hot fudge sauce, and sprinkle with toasted almonds, pomegranate seeds or raspberries, and blueberries.
