Print

Chocolate Frozen Yogurt Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chocolate Frozen Yogurt is creamy, rich, and packed with deep chocolate flavor balanced by the pleasant tang of Greek yogurt. Enjoy it as soft serve or freeze it until firm for a refreshing, scoopable homemade dessert.

Ingredients

  • 3 cups plain full-fat Greek yogurt
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips or finely chopped dark chocolate, optional

Instructions

  1. Add the Greek yogurt, sugar, cocoa powder, milk, vanilla extract, and salt to a large mixing bowl.
  2. Whisk thoroughly until the cocoa powder is fully incorporated and the mixture is smooth and evenly chocolatey.
  3. Taste the mixture and adjust the sweetness if desired, keeping in mind that it will taste slightly less sweet after freezing.
  4. Cover and refrigerate the mixture for about 1 hour until thoroughly chilled.
  5. For the ice cream maker method, pour the chilled mixture into the machine and churn according to the manufacturer’s instructions for about 20 to 30 minutes, or until thick and similar to soft serve.
  6. During the final few minutes of churning, add the optional mini chocolate chips or chopped dark chocolate.
  7. Transfer the frozen yogurt to a freezer-safe container and smooth the surface.
  8. Freeze for an additional 2 to 4 hours for a firmer, scoopable consistency.
  9. For the no-churn method, pour the chilled mixture into a shallow freezer-safe container and freeze, stirring vigorously every 30 to 45 minutes for the first 2 to 3 hours to break up ice crystals.
  10. Before serving, let the frozen yogurt sit at room temperature for 5 to 10 minutes, or until soft enough to scoop easily.

Notes

  • Plain full-fat Greek yogurt provides the richest, creamiest texture and helps reduce iciness.
  • For Chocolate Peanut Butter Frozen Yogurt, swirl creamy peanut butter through the freshly churned mixture before the final freeze.
  • For a mocha variation, dissolve 1 to 2 teaspoons instant espresso powder in the milk before mixing.
  • Raspberry preserves, fresh berries, chopped toasted nuts, or shredded coconut make flavorful additions or toppings.
  • An ice cream maker produces the creamiest texture, but the no-churn method works well when the mixture is stirred regularly during the first few hours of freezing.
  • Store in a tightly sealed freezer-safe container for the best quality for 1 to 2 weeks.
  • Press parchment paper directly against the surface before sealing the container to help limit ice crystal formation.
  • Homemade frozen yogurt becomes firm in the freezer, so allow it to soften at room temperature for 5 to 15 minutes before scooping.

Nutrition

Find it online: https://thefamilycooking.com/chocolate-frozen-yogurt-recipe/