5.0 from 6 votes
Chocolate Chip Frozen Yogurt Cake
Cool and creamy, this chocolate chip frozen yogurt cake is a delicious alternative to ice cream! Made with Greek yogurt and dark chocolate chips.
Prep Time
20 mins
Freezing Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 8 servings
Calories: 335 kcal
Course:
Dessert
Cuisine:
American
Ingredients
COOKIE BASE
- 1½ cups graham cracker or Digestive cookie crumbs
- ¼-⅓ cup butter melted
YOGURT CAKE
- 1 cup whole, heavy or whipping cream (at least 30% fat content)
- 1 teaspoon vanilla extract
- 2½ tablespoons powdered sugar
- 1 cup Greek yogurt (whole fat)*
- ¼-⅓ cup semi-sweet chocolate chips (regular or mini chocolate chips) or more if you wish if you are using plain yogurt
*Easily change the flavor of the cake by using a flavored Greek yogurt. My daughter swears they sell chocolate Greek yogurt, so if you can find it, that would be delicious as would a strawberry, vanilla or even peanut butter frozen yogurt cake.
EXTRAS
- 3-4 tablespoons chocolate chips or chocolate curls
Instructions
COOKIE BASE
- Mix graham cracker / cookie crumbs and melted butter, press down on the bottom of an 8 inch (20 cm) springform cake pan (or line a regular cake pan with plastic wrap or parchment paper). Place in the refrigerator while you make the yogurt mixture.
Cup of Yum
YOGURT CAKE
- In a large bowl beat the cream and vanilla until soft peaks form, sift in the powdered sugar and beat until stiff peaks form, fold in the yogurt and mini chocolate chips.
If you want a firmer frozen cake then see notes below for adding the gelatine.
- Remove the cookie base from the fridge, spoon the yogurt mixture onto base, cover with plastic and freeze for approximately 4-5 hours or overnight or until firm. Let sit 10 minutes if very firm, sprinkle with chocolate chips or chocolate curls before serving, cut and enjoy!
Notes
- If you want a firmer cake then adding gelatine will be needed - In a small pot add two tablespoons of milk and sprinkle one tablespoon of gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
- Add a heaping tablespoon of the yogurt mixture to the gelatine mixture and stir gently to combine, fold the gelatine into the remaining mixture, mix until combined.
- This cake should last up to one month from when it was made. Store it in a freezer safe container to prevent freezer burn and let thaw 5-10 minutes before serving.
Nutrition Information
Calories
335kcal
(17%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
50mg
(17%)
Sodium
129mg
(5%)
Potassium
130mg
(4%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
635IU
(13%)
Vitamin C
0.2mg
(0%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 335
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 50mg | 17% |
| Sodium | 129mg | 5% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.