Chocolate Frozen Yogurt
Enjoy the light texture and rich taste of Chocolate Frozen Yogurt in this easy-to-make recipe—just blend the ingredients, pour into an ice cream maker, and enjoy!
Servings: 6 servings
Cost: $6.35
Equipment
Ingredients
- 2 cups vanilla yogurt see note 1
- 1/2 cup heavy cream
- 1-1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2/3 cup sugar
- 1/2 cup Dutch process cocoa powder see note 2
Instructions
- Add all the ingredients to a large powerful blender and process until completely smooth. If the mixture is warmed up by blending, thoroughly chill it before adding to an ice cream maker.
- Use an ice cream maker to freeze the mixture according to the manufacturer’s directions. It takes my machine about 35–45 minutes to get to frozen yogurt consistency. Enjoy the yogurt straight out of the ice cream maker.
- If desired, transfer the mixture to an airtight container and into the freezer to further harden. Note that the longer it is in the freezer, the icier the texture becomes.
Notes
Note 1: If not using the brand of yogurt linked in the recipe, you may need to adjust the level of sweetener. Be sure to use a full-fat yogurt you enjoy eating on its own, or you likely won’t love this frozen yogurt recipe.
Note 2: Regular cocoa powder won’t give this yogurt the depth of flavor that Dutch-process will. The brand I’ve found most readily available at grocery stores is Hershey’s Special Dark. My favorite is this Extra Brute cocoa powder—it has an amazingly robust flavor.
Storage: Store the frozen yogurt in an airtight container to prevent ice crystals. Press plastic wrap directly on the surface before sealing. Freeze for up to 2 weeks. Let it soften for 5–10 minutes before serving.
Nutrition
Serving: 1serving | Calories: 285kcal | Carbohydrates: 49g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 112mg | Potassium: 492mg | Fiber: 7g | Sugar: 38g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 3mg