Delicious and creamy homemade chocolate frozen yogurt has a clean list of ingredients and is made without an ice cream maker.
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!
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 this chocolate frozen yogurt without an ice cream maker. Simply mix the ingredients (I use a food processor), transfer to a pan, then freeze, stirring the yogurt during the first 2 hours. Stirring the yogurt prevents large ice crystals from forming and helps achieve a creamy consistency.
How to sweeten chocolate frozen yogurt
The bitterness of the cocoa powder and the tang of the yogurt require a fairly large amount of sweetener. So I opt to use a low carb sweetener in this recipe. I use xylitol, but you can use any other granulated sweetener. 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 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 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.
Is this a healthy recipe?
I believe it is, at least as far as desserts go. Cocoa powder is very healthy, and so is yogurt (including full-fat yogurt). As for the sweetener, it’s up to you and your preferred diet to choose the best sweetener for you.
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.
Chocolate Frozen Yogurt
- 1/2 cup low-carb ganulated sweetener (I use xylitol)
- 1/2 cup unsweetened cocoa powder, Dutch-processed
- 2 cups plain full-fat Greek yogurt (I use Fage 5%)
- 1 teaspoon pure vanilla extract
- If using xylitol, place it 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.