Chocolate Frozen Yogurt Recipe

Name: Chocolate Frozen Yogurt Recipe
Prep time: 10 min
Total time: 4 h 10 min
Yield: 4 servings
Ingredients: 2 cups Greek yogurt; ¼ cup unsweetened cocoa powder; 2 teaspoons pure vanilla extract; 1 teaspoon stevia glycerite

User Reviews

5.0

90 reviews

Excellent

Prep Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 10 mins
Servings
4 servings
Calories
125 kcal
Course
Dessert
Cuisine
American

Chocolate Frozen Yogurt Recipe

Winston Campbell

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This delicious chocolate frozen yogurt has a simple list of ingredients and is made without an ice cream maker.

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Ingredients

Servings

2 cups Greek yogurt Plain, full-fat; I use Fage 5%
¼ cup unsweetened cocoa powder Processed with alkali
2 teaspoons pure vanilla extract
1 teaspoon stevia glycerite Equals about ½ cup of sugar - see notes

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Instructions

Add the yogurt, cocoa powder, vanilla, and sweetener to your food processor. Process until completely smooth, stopping once to scrape the sides and bottom of the bowl. Taste and decide if you'd like to add more sweetener.
Using a spatula, transfer the mixture to a square 9-inch pan. Cover with cling wrap and freeze for one hour.
Remove the pan from the freezer. Use a fork to stir the already-frozen edges into the still-soft center. If the edges are very frozen, you might need to scrape them with a knife. Stir the mixture until smooth, then spread it evenly in the pan.
Cover the pan again, and place it in the freezer for 3 more hours, repeating the process of stirring the yogurt every 60 minutes.
When the entire mixture is frozen, serve immediately as soft-serve yogurt (use chilled bowls), or freeze for two more hours for a firmer consistency that you can scoop out with an ice cream scoop. If frozen overnight, remove the yogurt from the freezer 10 minutes before serving to allow it to soften.

Notes

The nutrition info assumes that a sugar-free sweetener was used. You can use ½ cup of any granulated sweetener instead of stevia, but a powdered sweetener is best. You can also use ½ cup of honey.
I highly recommend using whole-milk yogurt. This will give you the best flavor and texture.
Please use Greek yogurt. Regular yogurt is too liquid and won't work in this recipe.
Stirring prevents large ice crystals from forming and helps achieve a creamy consistency.
I recommend using Dutch-processed cocoa powder in this recipe. Dutch processing adds an alkali to the cacao, reducing its acidity. Natural cacao powder is quite acidic. Dutch-processed cocoa powder is milder.
You can keep this yogurt in the freezer for up to three months. The longer you keep it, the icier it will become, so remove it from the freezer 30 minutes before serving it. Sometimes, if it's been in the freezer for a while, I run it through the food processor to remove the iciness and make a creamy soft-serve froyo.

Nutrition Information

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Serving 0.5cup Calories 125kcal (6%) Carbohydrates 7g (2%) Protein 11g (22%) Fat 6g (9%) Saturated Fat 4g (20%) Sodium 41mg (2%) Fiber 2g (8%) Sugar 4g (8%)