Intensely chocolaty and delightfully creamy, this chocolate frozen yogurt recipe is the result of several attempts at getting to perfection. No need for an ice cream maker – simply stir the yogurt during the first 2 hours to achieve a creamy consistency.
Since the bitterness of the cocoa powder and the tang of the yogurt require a fairly large amount of sweetener, I opted to use xylitol in this recipe (here’s why I think xylitol is safe). If you prefer not to use sugar alcohols, you can simply use granulated sugar instead, or perhaps honey, although the nutritional analysis will change of course.
Out of all my frozen yogurt recipes, this chocolate frozen yogurt takes the longest to freeze. I’m not sure why, but unlike the others, this one is best if left to freeze overnight. Click for the recipe