Go Back
Print
Recipe Image
Instruction Images
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Chocolate Frozen Yogurt
5
from
10
votes
Whip up delicious Chocolate Frozen Yogurt from scratch any night of the week! Simply prep your base, freeze overnight, process, and enjoy!
Prep Time:
15
minutes
mins
Cook Time:
0
minutes
mins
Freezer time:
1
day
d
Total Time:
1
day
d
15
minutes
mins
Yield:
4
servings
Course:
Dessert
Cuisine:
American
Ingredients
3/4
cup
Plain Whole Milk Stonyfield Organic yogurt
3
tablespoons
Monk fruit sweetener with erythritol
(or sugar, or sweetener of choice)
2 1/2
tablespoons
dark cocoa powder
1
tablespoon
raw agave
1
teaspoon
vanilla extract
1
cup
milk of choice
(I used 2%)
pinch
salt
Instructions
In a large bowl whisk the yogurt, monk fruit sweetener, cocoa powder, agave and vanilla extract until dissolved.
Whisk in the milk to combine.
Pour into an empty Creami pint. Place storage lid on pint and freeze flat (make sure it’s not on an angle) for 24 hours.
Remove pint from freezer and remove the lid.
Assemble bowl into machine as referred to in the manual and select ICE CREAM.
When processing is complete, open and if it looks crumbly, add it back to the machine and press the re-spin button and process a little more.
Remove ice cream from pint and serve right away.
Top with your favorite ice cream toppings! I love it drizzled with a little chocolate syrup, whipped cream and sprinkles.
Nutrition
Serving:
1
/2 cup
,
Calories:
88
kcal
,
Carbohydrates:
20.5
g
,
Protein:
4
g
,
Fat:
3.5
g
,
Saturated Fat:
2
g
,
Cholesterol:
11
mg
,
Sodium:
54
mg
,
Fiber:
1
g
,
Sugar:
8.5
g
- WW Points:
4