Chocolate Frozen Yogurt is rich, creamy, and a perfect alternative to ice cream!
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.
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.
How to make Chocolate Frozen Yogurt
Yield: about 5 cups
Cook: 6+ hours
- 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
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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