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5.0 from 90 votes

Chocolate Frozen Yogurt Recipe

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Using a spatula, transfer the mixture to a square 9-inch pan. Cover with cling wrap and freeze for one hour.
  3. 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.
  4. Cover the pan again, and place it in the freezer for 3 more hours, repeating the process of stirring the yogurt every 60 minutes.
  5. 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

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%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 125

% 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.