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.
- ½ cup xylitol*
- ½ cup unsweetened cocoa powder
- 2 cups plain, full-fat Greek yogurt
- 1 teaspoon pure vanilla extract
- Place the xylitol in your food processor’s bowl. Process until fine - xylitol granules are too large and will interfere with the frozen yogurt’s texture if not processed first.
- Add the remaining ingredients and process until completely smooth, stopping twice to scrape the sides and bottom of the bowl.
- Process 1 more minute, until light and fluffy.
- Using a spatula, transfer the mixture into a square 9-inch pan. Cover with cling wrap, and freeze for 1 hour.
- Remove the pan from the freezer, Use a spatula to stir the already-frozen edges into the still-soft center, then use a whisk to mix everything together until smooth.
- Cover again, and place 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 2 more hours (and ideally overnight) 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 (but not longer, this one melts fast), to allow it to soften.