Delicious and creamy homemade chocolate frozen yogurt has a clean list of ingredients and is made without an ice cream maker.
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!
Intensely chocolatey and delightfully creamy, this chocolate frozen yogurt recipe is the result of several attempts at getting to perfection. I’m glad I persevered – it’s wonderful!
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty 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.
Unsweetened cocoa powder: I like to use Dutch-processed cocoa powder. 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.
How to make homemade chocolate frozen yogurt
Scroll down to the recipe card for the detailed instructions. It’s a very easy recipe! I make it without an ice cream maker. Here are the basic steps:
Simply mix the ingredients together. I use a food processor to ensure everything is completely smooth and well-blended.
Then transfer the mixture to a pan.
Freeze, stirring the yogurt during the first 2 hours to prevent large ice crystals from forming.
Stirring the yogurt prevents large ice crystals from forming and helps achieve a creamy consistency.
How to sweeten the yogurt
The bitterness of the cocoa powder and the tang of the yogurt require a fairly large amount of sweetener in this chocolate frozen yogurt.
So I opt to use a sugar-free sweetener in this recipe. I use erythritol, but you can use any other granulated sweetener.
It’s best to use a powdered sweetener for the smoothest texture. But if you don’t have any, a granulated sweetener will work too. But if you use xylitol, 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 or honey. The nutritional analysis will change of course.
What cocoa powder to use
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.
How long should I freeze it?
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 20 minutes before serving, to allow it to slightly soften.
How to serve chocolate frozen yogurt
Obviously, you can serve it just as it is. It’s rich and delicious! You can also top it with fresh berries, with shredded coconut, or with a dollop of whipped cream.
How long to keep it
You can keep it in the freezer for up to three months. The longer you keep it the icier it will become. 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.
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Chocolate Frozen Yogurt
- 1/2 cup granulated sweetener (powdered erythritol works well, or use sugar if you don't mind the carbs)
- 1/2 cup unsweetened cocoa powder, Dutch-processed
- 2 cups Greek yogurt plain, full-fat (I use Fage 5%)
- 1 teaspoon pure vanilla extract
- Add the ingredients to your food processor. Process until completely smooth, stopping twice to scrape the sides and bottom of the bowl.
- Process one more minute, until light and fluffy.
- Using a spatula, transfer the mixture to 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.