Delicious and creamy homemade chocolate frozen yogurt has a short list of ingredients and is made without an ice cream maker.
You mix the ingredients in your food processor, 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!
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!
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. I often use stevia - I like stevia glycerite since it nearly eliminates any aftertaste.
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.
Making this chocolate frozen yogurt is easy! Scroll down to the recipe card for detailed instructions. 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 every hour. 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.
Frequently asked questions
The bitterness of the cocoa powder and the tang of the yogurt requires a fairly large amount of sweetener in this frozen yogurt.
So I opt to use a sugar-free sweetener in this recipe. I use stevia, but you can use any 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.
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.
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.
Obviously, you can serve this dessert just as it is. It's rich and delicious! You can also top it with fresh berries, shredded coconut, or a dollop of whipped cream.
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.
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Chocolate Frozen Yogurt
- 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
- Add the ingredients 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 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 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.
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