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 then freeze them, making sure to stir the mixture once in a while 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 intensely chocolatey and delightfully creamy chocolate frozen yogurt recipe is the result of several attempts at perfection. I'm glad I persevered - it's wonderful!
Jump to:
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. 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.
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 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, 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
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Chocolate Frozen Yogurt
Ingredients
- 2 cups Greek yogurt - plain, full-fat (I use Fage 5%)
- ½ cup unsweetened cocoa powder - Dutch-processed
- 2 teaspoons pure vanilla extract
- 2 teaspoons stevia glycerite - equals ⅔ cup 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.
- 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 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.
Video
Notes
- The nutrition info assumes that a sugar-free sweetener was used. You can use any granulated sweetener instead of stevia, though a powdered sweetener is best. You can also use 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 cocoa, reducing its acidity. Natural cocoa 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
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Cooper
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
I'm so glad you enjoyed this recipe as a base, Cooper! Thank you for sharing your delicious tweaks - yum!
Doris
This was incredible! Rich and chocolaty. I followed the recipe exactly. Thank you!
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Doris! Thank you for the review.
Angela Eckhart
The picture doesn't seem to portray "dutch-processed" cocoa powder, because it's clearly not as dark. That said, I did use it, and the frozen yogurt is VERY rich...almost too rich. It tastes more like a 70% dark chocolate frozen yogurt. I also subbed 1/2 cup honey for the stevia. I don't think I will make this again using dutch-processed cocoa. Adding sliced banana and crushed peanuts made it more appealing.
Vered DeLeeuw
Hi Angela,
Thank you for the detailed feedback. I always use this cocoa powder when making this recipe. The package states the cocoa was processed with alkali.
After more than a decade on a low-carb diet, my palate is accustomed to lower sweetness levels. In fact, 70% dark chocolate is a bit too sweet for my taste—I prefer 85% or 90%.
I assume you followed my recommendation in a previous comment to substitute 1/2 cup of honey for the stevia. Clearly, that wasn't sweet enough for your palate. I'll go ahead and change that comment to recommend 2/3 cup of honey.
Thanks again for your comment. This is the type of feedback that helps me improve my recipes!
Matthew
For those of us who are allergic to stevia, can regular sugar or honey be used?
Vered DeLeeuw
Hi Matthew,
Yes. You can use any granulated or powdered sweetener to equal 2/3 cups of sugar. You can also use 2/3 cup of honey.