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Double Chocolate Chunk Frozen Yogurt

Summmeerr. Summer summer summer. It’s good for a few things. Watermelon, swimming, getting tan and ICE CREAM! Or froyo. Both delish, one a little lighter in calories and super easy to make at home. FROYO! Makes me feel  like I’m saying yolo. But I would NEVER say that cause I’m not a hipster millennial. :)

 

Anyway. Back to the goods. By the end of the summer, I may need a tab specifically for all of the frozen yogurts I’m going to make. Cause there’s a whole list of flavors in my notebook and you’re gonna get them all! This guys is chocolatey (obviously), creamy and super yum.

 

A few notes-

— To get the frozen yogurt consistency without an ice cream maker, you need to pull it out of the freezer to stir a few times. There is no right consistency, though. You can eat it as soft serve or wait until it’s completely frozen. It just depends on what you like! I recommend eating it at about the 3 hour mark. With a few minutes to soften, this is the perfect texture for me! So when I make this to serve, I make it about 3 hours before dessert. If you do wait until it’s frozen, it’ll need to thaw before serving or it’ll be icy.

— I love the tang that the yogurt gives, so I didn’t want to sweeten it too much. Taste your mix before freezing and adjust the sugar as necessary.

 

 

Double Chocolate Chunk Frozen Yogurt | a kitchen cafe Double Chocolate Chunk Frozen Yogurt | a kitchen cafe Double Chocolate Chunk Frozen Yogurt | a kitchen cafe

Prep time: 5 minutes

Freeze time: 3+/- hours

Servings: 3-4 (2 scoops each)

 

2 cups full fat plain greek yogurt  (I love Greek Gods!)

1/4 cup full fat canned coconut milk

1/4 tsp vanilla

1/3 cup cocoa, sifted

1/2 cup powdered cane sugar

pinch of salt

1/2 cup chopped chocolate (or chips. and you can do more of less if you want )

 

 

-In a bowl, stir together the yogurt, vanilla and salt.

-Sift in the powdered sugar and cocoa powder. (This is important because if you just dump it in, both powders will clump and leave you with little pockets that won’t mix. If this does happen, it’s ok. Pour the mixture through a fine mesh strainer and work out the clumps.)

-Stir in the chocolate and pour in to a freezer container.

-Freeze for 45 minutes- take out and stir.

-Freeze for another 30 minutes- stir again.

-Rinse and repeat until desired consistency is reached.

 

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