Chocolate Frozen Yogurt

I have a confession. I’m obsessed with frozen yogurt. Not a week goes by where I don’t find myself in line at a soft-serve, self-serve frozen yogurt place. When Pinkberry clones starting popping up here in Arizona, I usually filled my cup with “tart” yogurt and topped it with fresh fruit. That was good and all, but I couldn’t help feeling like it was breakfast.

Then I tried chocolate frozen yogurt for the first time. I’m pretty sure the clouds parted and beams of heavenly light shown down upon me. It was good. Chocolate frozen yogurt is every bit as craveable as chocolate ice cream, if not more. The distinct tangy-ness pairs beautifully with salty toppings like chocolate-covered pretzels or peanut butter cups. For some reason I never thought to make my own until I remembered my ice cream machine works with yogurt too.

I’m happy to report that this recipe makes an even more flavorful chocolate frozen yogurt than any I’ve had from a shop. And if you leave the yogurt out of the freezer for 15 minutes before serving, it mimics the texture of soft-serve. Of course the best part of all is that you don’t feel guilty for enjoying frozen yogurt.

Recipe Rundown
Taste: Tangy and richly chocolate-y.
Texture: Creamy, rich yet light. You definitely won’t miss the cream.
Ease: Very easy, just requires a bit of patience.
Appearance: Turns out frozen yogurt is even harder to photograph than ice cream. Still looks tasty though!
Pros: Healthy, delicious, perfect alternative to ice cream.
Cons: Requires hours of inactive straining or chilling time.
Would I make this again? Yes.

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Chocolate Frozen Yogurt

Yield: about 5 cups

Ingredients:

4 cups whole milk plain yogurt, strained through a cheesecloth or paper towels for 2 to 4 hours, or whole milk plain Greek yogurt
3/4 cup granulated sugar
1/3 cup cocoa powder, sifted
Pinch salt
1 cup lowfat milk
1/2 teaspoon pure vanilla extract

Directions:

In a large mixing bowl, whisk the strained yogurt, sugar, cocoa powder, salt, milk and vanilla together. Whisk until the sugar has dissolved. Cover and refrigerate 2 to 3 hours, or overnight.

Turn on ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes or as long as manufacturer's directions say. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Adapted from Cuisinart

   

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25 Responses to “Chocolate Frozen Yogurt”

  1. #
    1
    Maris — July 6, 2011 at 4:37 pm

    Sooo much better when homemade! I could dig my spoon right in!

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    2
    Jessica — July 6, 2011 at 5:18 pm

    Girl! I am obsessed with frozen yogurt too! Especially with how hot it has been in Florida this summer! It was 103 yesterday….eek! This looks fabulous and I can't wait to try it out soon!

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    3
    fooddoodles — July 6, 2011 at 6:00 pm

    Yum :) I remember tasting chocolate frozen yogurt and it's so good, I've never made it until now. I need to give this a try :D

  4. #
    4
    MaggieCooks — July 6, 2011 at 6:39 pm

    I am in love with chocolate frozen yogurt! I find it very fresh and light, I love it! Thank you for sharing Tessa! :)

  5. #
    5
    Tracey — July 6, 2011 at 7:53 pm

    Your frozen yogurt looks awesome Tessa! I wish I loved frozen yogurt as much as I loved ice cream :) Maybe this one will change my mind…

  6. #
    6
    Heather — July 6, 2011 at 9:06 pm

    When you say cocoa powder, do you mean the unsweetened baking cocoa? Or something else? Thanks!

    • handleheat replied: — July 6th, 2011 @ 9:08 pm

      Heather – Yep, unsweetened cocoa. The recipe calls for sugar so there's no need for sweetened cocoa!

      • Heather replied: — July 6th, 2011 @ 10:22 pm

        Thanks!

  7. #
    7
    dana — July 6, 2011 at 9:24 pm

    This looks amazing! I'll have to give it a try!!

  8. #
    8
    Irene — July 6, 2011 at 11:07 pm

    This looks yummy. Can you use greek yogurt?

    • handleheat replied: — July 6th, 2011 @ 11:15 pm

      I think Greek yogurt would be fine (but it is cheaper to buy regular plain yogurt and strain yourself!). Let me know how it goes if you end up using it :)

  9. #
    9
    Lauren @ KeepItSweet — July 7, 2011 at 1:00 am

    That chocolate fro yo sounds wonderful, yum!

  10. #
    10
    Louisa [Living Lou] — July 7, 2011 at 3:15 am

    Mmm chocolate frozen yogurt is what I always get! Menchies is my favourite frozen yogurt place, if there's one around you I highly recommend it. Putting this on my to-make list. I just made chocolate ice cream, but I can't wait to make this.

  11. #
    11
    greenthyme — July 7, 2011 at 12:02 pm

    This looks delicious! What a great idea.

  12. #
    12
    Jen Schall — July 7, 2011 at 2:27 pm

    I make vanilla frozen yogurt a lot, but I've never made chocolate. What am I thinking?! This looks simply amazing, Tessa!

  13. #
    13
    kamran siddiqi — July 8, 2011 at 4:47 pm

    Oh. My. Gosh. I've my ice cream maker's bowl chilling in the freezer, and this is calling my name! I will say this- when I make this frozen yogurt, I am not sharing. At all. Gorgeous photo!

  14. #
    14
    cuttercookie — July 10, 2011 at 4:53 am

    Wow! This looks amazing. I love your recipe rundown. Thanks for sharing. Do you think this would work without an ice cream machine?

  15. #
    15
    Marti — July 12, 2011 at 11:17 pm

    Hey…
    I tried to make something similar from yogurt once, and I felt like the yogurt was at odds with the chocolate flavor. Did the taste really work for you on this one… or too much yogurt tang?

  16. #
    16
    Dawn — July 16, 2012 at 1:50 am

    I substituted greek yogurt and it is awesome!

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    lynnmarie — July 25, 2012 at 8:52 pm

    i have to agree with Marti on this one. i love chocolate fro yo from any healthy market but not a fan of the flavor of plain yogurt mixed with chocolate. it was too tangy for me. i prefer sweet over the tarty tangy taste.

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    jm — August 20, 2012 at 5:21 pm

    hi there, this sounds awesome. Do you know if this would freeze in pop form instead of using an ice cream maker?

    • tessa replied: — August 20th, 2012 @ 10:20 pm

      I think that would work if you leave out the milk!

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    19
    Steve — February 21, 2013 at 12:19 pm

    Why strain the yogurt? Can I make it without straining? Seems like a lot of extra time and work?

    • Tessa replied: — February 21st, 2013 @ 12:39 pm

      Steve – did you see what directly follows the ingredient listing for strained yogurt: “whole milk plain Greek yogurt”? That can be used instead of straining regular yogurt. Basically you don’t want to have too much liquid so thicker Greek yogurt or strained yogurt works best.

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    maranne — June 28, 2013 at 8:07 pm

    what if you don’t own an ice cream maker?

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