Chocolate Frozen Yogurt Recipe
User Reviews
5
Chocolate Frozen Yogurt Recipe
Description
The Chocolate Frozen Yogurt is made by blending plain full-fat Greek yogurt with Dutch-processed cocoa powder, vanilla extract, and stevia glycerite as a sweetening agent. This combination yields a thick, chocolate-flavored frozen yogurt with a balanced sweetness and cocoa depth. The Dutch-processed cocoa reduces acidity for a milder chocolate taste.
The preparation involves freezing the yogurt mixture in a flat pan and repeatedly stirring it every hour for a few hours. This process breaks up ice crystals, which helps achieve a creamy texture closer to soft-serve ice cream. The frozen yogurt can be served immediately while still soft or frozen longer for a firmer scoopable consistency.
This frozen yogurt provides a chocolate dessert option that benefits from Greek yogurt's tang and creaminess. The use of a powdered or liquid sweetener allows for adjusting sweetness level without altering texture. Serving in chilled bowls enhances the experience by keeping the dessert cool longer.
Stored in the freezer, the yogurt can remain for up to three months, but it may become icier over time. Occasionally reprocessing in a food processor can restore creaminess if needed. Whole-milk Greek yogurt is recommended for the best flavor and texture results.
Ingredients
- 2 cups Greek yogurt Plain, full-fat; I use Fage 5%
- ¼ cup cocoa powder Processed with alkali, unsweetened
- 2 teaspoons vanilla extract pure
- 1 teaspoon stevia glycerite Equals about ½ cup of sugar - see notes
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
- Use whole-milk Greek yogurt for optimal texture and flavor.
- Stir the mixture each hour during freezing to prevent large ice crystals and retain creaminess.
- Dutch-processed cocoa powder is preferred for milder chocolate flavor compared to natural cocoa powder.
- You may replace stevia with ½ cup of sugar, honey, or powdered sweetener according to preference.
- Frozen yogurt can be stored up to three months; soften before serving for best texture.
- If frozen for long, running the frozen yogurt through a food processor can help restore softness and creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 125 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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