- 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.