This chocolate frozen yogurt recipe is going to quickly become your new favourite summer treat! It’s an easy way to make cold and creamy frozen yogurt that rivals any traditional ice cream!
This recipe has a bit of a different take on the average frozen yogurt recipe because not only do I use yogurt, but I like to use cream rather than milk, which is a classic ingredient in most frozen yogurt recipes. This means it’s going to be extra creamy, and I don’t know about you, but I like a smooth rich texture with every scoop! The bit of corn syrup is added to make sure that the texture remains that way even when frozen for extended periods.
It’s nice to indulge in a treat from your local frozen yogurt shop once in a while, but wouldn’t it be nice to be able to make it right at home at a fraction of the cost, anytime you wanted? You can easily make this rich, indulgent, and deliciously chocolate homemade frozen yogurt with just a few simple ingredients and your ice cream maker.
Whether you like simplicity and enjoy it on its own in a bowl or in a cone with all the bells and whistles such as sprinkles, chocolate chips, or cookie crumbs, this chocolate frozen yogurt is going to become a regular treat in your home!
Table of Contents
Ingredients to Make Chocolate Frozen Yogurt
- Yogurt – You want to use whole fat or even Greek yogurt as it is much thicker, and richer which will result in a creamier consistency.
- Vanilla – As vanilla does, it adds a warming flavour that compliments the chocolate very nicely.
- Cream – Use real cream, heavy, whole or whipping cream will work. Again, it’s about the needed fat and richness.
- Corn syrup – If you’re not worried about texture, you can omit this. It does, however, provide a smooth texture. When frozen for too long, frozen yogurt can form ice crystals and lose its smooth consistency, but corn syrups helps to avoid that.
- Fine sugar – Much finer than granulated sugar, but not quite powdered. It dissolves much easier than regular sugar.
- Unsweetened cocoa – Puts the chocolate in chocolate frozen yogurt. This recipe has added sugar already in it, so using unsweetened cocoa will help control the amount of sweetness.
How to make it
With just 10 minutes of prep time, most of the work is in the waiting! Believe me, it’s totally worth it.
Combine ingredients in either a bowl or a blender until incorporated nicely.
Transfer mixture to an ice cream machine and churn until it becomes firm.
Depending on the consistency you’re looking for, you may want to allow it to freeze for a couple of hours more. Otherwise, enjoy right out of the machine!
Do you prefer soft serve or more frozen? Let me know, I’d love to hear from you.
Is frozen yogurt healthier than ice cream?
In a word, no. It was originally promoted as a healthier alternative to ice cream, because it used milk instead of cream, which, if you remember a while ago, fat was the enemy. People claimed it to be a low-fat alternative to ice cream, but what they lacked in fat, they added in sugar! It is safe to say that the average bowl of yogurt and the average bowl of ice cream is on par, despite the added protein and probiotics from the yogurt. Both are meant to be enjoyed once in a while because life is all about balance!
Tips and Tricks
- A little cream makes a difference. There are a few things needed to help keep frozen yogurt creamy. Fat, sugar, and well, fat and sugar. Not enough of either and you’ll have too much water which will form ice crystals and change the consistency of your dessert.
- Freezing your yogurt in a more shallow container will help speed up the freezing process. Especially helpful if you’re not using an ice cream machine.
- If your frozen yogurt is solid, allow it to soften on the counter before serving. Running an ice cream scoop under hot water to warm it up is also helpful.
I myself have never tried it but please feel free to and let me know if you do. There are some alternative ingredients you could play around with. Coconut yogurt, for example, would be one. As well as omitting the cream and using dairy-free milk, like coconut milk, almond, milk, or even cashew milk. I believe the texture will be completely different but it may taste just as great. Let me know how it turns out.
You can for sure omit the corn syrup. It will change its texture over time, but if you’re ok with that, then you can do without it.
If you’re lucky enough to have leftovers, it’ll keep for up to 2 weeks in the freezer. Make sure it’s kept wrapped tightly or in an airtight container for maximum freshness.
You can. Although, as you can imagine, the texture won’t be as smooth. The ice cream machine helps to get it as smooth as possible and speeds up the freezing process. However, it can be done without that step. Blend ingredients in a food processor or high-speed blender, and transfer to a loaf pan. Cover with plastic wrap and freeze for a minimum of 6 hours. It will be solid, so you’ll probably want to take it out and let it soften a bit before serving.
I hope you enjoy this Chocolate Frozen Yogurt and let me know if you try it.
More No-Bake Frozen Recipes
- No-Churn Butter Pecan Ice Cream
- No-Churn Pistachio Ice Cream
- No-Churn Strawberry Cheesecake Ice Cream
- No-Churn Chocolate Ice Cream
Chocolate Frozen Yogurt
- 3 cups yogurt (whole fat)
- ½ teaspoon vanilla
- ¾ cup cream (heavy/whole or whipping cream – with at least 30% fat)
- 1 tablespoon corn syrup
- ⅔ cup fine sugar*
- ½ cup unsweetened cocoa (sifted) dutch processed
*Fine or Caster sugar is slightly finer and dissolves more easily than regular granulated sugar. You can substitute it at a 1 for 1 basis or you can make your own just by blending granulated sugar until fine but not powdery.
- In a large bowl or blender add the yogurt, vanilla, corn syrup, sugar and cocoa, mix to combine well.
- Pour the mixture into an ice cream machine and following the machine instructions churn until the yogurt is firm. i prefer it extra firm so i transfer the mixture to a loaf pan, cover with plastic and freeze for 2-3 hours or until firm. Enjoy!