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Sweet, tangy, and deliciously creamy, this chocolate frozen yogurt is perfect for cooling off on a hot day.
My ice cream machine works every month of the year, no matter the weather.
Why relegate frozen treats only to the summertime? After all, most of us still drink hot coffee and tea in the summer, so ice cream in winter should be a thing too.
In an effort to add a bit of health to our favorite dessert, I’ve been adding frozen yogurt to the lineup.
Frozen yogurt at home doesn’t taste like the smooth soft-serve variety you might get at the self-serve place.
What kind of yogurt should I use for frozen yogurt?
I used lowfat Greek-style yogurt, but you can use nearly any of your favorite yogurt varieties.
Greek yogurt is strained longer so it is thicker and results in a very rich, creamy frozen yogurt.
Using strained yogurt will have an end product that is, well, more yogurt-y.
If you want to have less tang in your frozen yogurt, use regular unstrained yogurt.
Be sure to use plain, unflavored yogurt! The added sugar in flavored yogurts would make your frozen yogurt too sweet. Fruit chunks can clog up your ice cream machine or not properly freeze, so are best avoided.
Can I make this without an ice cream machine?
If you don’t have an ice cream maker, you can also pour the blended mixture into a square baking dish or loaf pan.
Freeze the mixture, and every hour or so take the pan out and scrape or stir it, moving the frozen bits to the center and the unfrozen part to the edges.
For both methods, once frozen, serve immediately for a softer style or continue to freeze at least two hours for a scoopable frozen yogurt.
I first made this chocolate frozen yogurt recipe just before my second son was born, and over the years I’ve tweaked it to be much easier.
Previously I used two kinds of chocolate and added milk as well as heavy cream to the yogurt.
It was delicious, but keeping the dairy to only yogurt and relying on cocoa powder both removes a few steps and makes the end result even richer and more chocolate-forward.
Serve it on its own, or topped with lightly whipped cream and fresh berries for a lovely sundae.
- 2 cups reduced-fat plain Greek yogurt
- ⅔ cup granulated sugar
- ½ cup cocoa powder
- 1 teaspoon pure vanilla extract
- Pinch fine sea salt
- In a blender or food processor, combine yogurt, sugar, cocoa powder, vanilla, and salt and blend until completely smooth. Chill in the refrigerator for 1 hour.
- Once chilled, pour mixture into your ice cream maker bowl and churn according to manufacturer instructions. It should take approximately 20-30 minutes to churn.
- Serve immediately for soft serve, or transfer to a freezer-safe container and chill for at least two hours for a scoopable set.
Be sure to chill your ice cream machine's bowl at least overnight before making this recipe.
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Nutrition Information:Yield: 8 Serving Size: ½ cup
Amount Per Serving: Calories: 120Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 37mgCarbohydrates: 22gFiber: 1gSugar: 19gProtein: 7g