This deliciously creamy chocolate frozen yogurt has a short list of ingredients and is made without an ice cream maker. Simply mix the ingredients in your food processor and freeze them, stirring the mixture every hour until it's completely frozen.
I love making homemade froyo! Much like baking, it's the magic of watching a mixture of ingredients turn into something completely different. And so very delightful! This chocolate frozen yogurt is the result of several attempts at perfection. I'm glad I persevered - it's creamy, chocolaty, and wonderful!
Ingredients
You'll only need a few simple ingredients to make this dessert. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Sweetener: For the smoothest texture, it's a good idea to use a powdered sweetener. Powdered erythritol works well. If you don't mind sugar, you can use powdered sugar, although white granulated sugar will also work. I often use stevia - I like stevia glycerite.
- Unsweetened cocoa powder: I like to use Dutch-processed cocoa powder (processed with alkali). It's less acidic than natural cocoa powder.
- Plain Greek yogurt: I highly recommend using whole-milk yogurt. This will give you the best flavor and texture.
- Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
Variations
The best way to vary this recipe is by experimenting with different flavor extracts instead of using vanilla. Good options include almond extract, coconut extract, and orange extract. If you opt for using any of these extracts, use just 1 teaspoon of them.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Simply mix the ingredients together. I use a food processor to ensure everything is completely smooth and well-blended.
Transfer the mixture to a pan.
Freeze, stirring the yogurt every hour. Stirring prevents large ice crystals from forming and helps achieve a creamy consistency.
Serve in chilled dessert glasses.
Expert Tip
I recommend using Dutch-processed cocoa powder in this recipe. Dutch processing adds an alkali to the cocoa, reducing its acidity. Natural cocoa powder is quite acidic. Dutch-processed cocoa powder is milder.
Recipe FAQs
The bitterness of the cocoa powder and the tang of the yogurt require a fairly large amount of sweetener, so I prefer to use a sugar-free sweetener in this recipe. I use stevia, but you can use any sweetener.
For the smoothest texture, it's best to use a powdered sweetener. But if you don't have any, a granulated sweetener will work, too. If you use xylitol, which tends to have large granules, process it first for a few seconds before adding the remaining ingredients.
If you don't need this yogurt to be low-carb, you can use granulated sugar, powdered sugar, or honey. Of course, the nutritional analysis will change.
Stirring the yogurt while it freezes prevents large ice crystals from forming and helps achieve a creamy consistency.
Out of all my frozen yogurt recipes, this one takes the longest to freeze. I'm not sure why. But unlike the others, this one is best if left to freeze overnight before serving.
After the first day, once completely frozen, it's good to remove it from the freezer 30 minutes before serving to allow it to slightly soften.
Please use Greek yogurt. Regular yogurt is too liquid and won't work in this recipe.
Serving Suggestions
This dessert is perfect just as it is- it's so rich and delicious! You can also top it with fresh berries, shredded coconut, a handful of chocolate chips, or a dollop of whipped cream or chocolate whipped cream.
Storing Leftovers
You can keep this yogurt in the freezer for up to three months. The longer you keep it, the icier it will become, so you should 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.
More Frozen Yogurt Recipes
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Recipe Card
Chocolate Frozen Yogurt Recipe
Video
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
- 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 per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Michael says
I added extra cocoa powder and sweetener. Didn’t use vanilla. Next time, I’ll blend in frozen raspberries.
Vered DeLeeuw says
Sounds like a great plan, Michael!
Barb says
Made it last night. Easy as can be and delicious! I used sugar free honey. Great texture!
Vered DeLeeuw says
Yay! Glad you liked it, Barb! Thank you for the comment.
Cooper says
Thank you for the recipe. since I don’t like the flavor of Stevia I made some adjustments_trying to keep the total sugar amount down. I used 1 tsp of stevia, 2 teaspoons of honey and 2 Tbs of confectioner sugar and added 1/2 banana along with orange zest 🙂 And added 2 TBS of toasted almonds. Delicious
*I did not add the vanilla.
Next time I think I’m going to try and add fresh mint 🙂 For mint chocolate flavor. And was thinking frozen chopped black cherries with toasted almonds as another add in to the chocolate base 🙂
Vered DeLeeuw says
I'm so glad you enjoyed this recipe as a base, Cooper! Thank you for sharing your delicious tweaks - yum!
Matthew says
For those of us who are allergic to stevia, can regular sugar or honey be used?
Vered DeLeeuw says
Hi Matthew,
Yes. You can use any granulated or powdered sweetener to equal 1/2 cup of sugar. You can also 1/2 cup of honey.