Looking for low cal frozen yogurt and ice cream recipes

Neapolitan Banana Ice Cream
Makes about 4 ½ cups

Vanilla Banana Ice Cream:
3 large ripe bananas, peeled
Seeds from 1 vanilla bean, or 1 teaspoon pure vanilla extract
Chocolate Banana Ice Cream:
3 large ripe bananas, peeled
3 tablespoons Dutch-processed cocoa powder
1 tablespoon virgin coconut oil
Strawberry Banana Ice Cream:
2 large ripe bananas, peeled
1 cup frozen strawberries

Special equipment: an 8-by-5-inch loaf pan

For the vanilla banana ice cream: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.

Put the banana chunks and vanilla bean seeds in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Transfer to a bowl and put in the freezer.

For the chocolate banana ice cream: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.

Put the banana chunks, cocoa powder and coconut oil in a food processor and process. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Transfer to a bowl and put in the freezer.

For the strawberry banana ice cream: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.

Put the banana chunks and strawberries in a food processor and process. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps.

To assemble the Neapolitan banana ice cream: Scrape the vanilla-banana ice cream into 1 end of an 8-by-5-inch loaf pan so it fills about 1/3 of the length of the pan. Use a rubber spatula to push it back a bit if you need to before adding the chocolate-banana ice cream next to it, filling the middle third of the pan (it's ok if they run together a bit). Scrape the strawberry-banana ice cream into the other end of the pan. Serve right away or freeze until ready to serve. To serve, run an ice cream scoop down the loaf pan to make 3-flavored scoops.

It's not homemade but Stonyfield organic nonfat vanilla frozen yogurt is really good -
1/2 cup is 100 calories
with 19 sugars protein 5g
I like raisins and almonds or roasted peanuts on top

@arditarose I measured it out tonight because I went over on Saturday lol!

I have an ice cream maker and have tried a few things with almond/coconut milk plus a scoop of vanilla protein but nothing I am wild about yet. My kids are obsessed with the ice cream maker so we have been focused on trying recipes they like. I have made a lot of really awesome full-fat, full-calorie options including chocolate thin mint, lemon cookie crunch, Mexican hot chocolate. I am an ice cream lover

I have a real fruit split ice cream, from Tesco, every night after my dinner. Only 74 calories. Well worth it.

I'd like to see homemade frozen greek yogurt like they have in the stores. I tried it by mixing greek yogurt with some chocolate protein powder, and it came out like a rock from the freezer. I think I need more ingredients than that.