Frozen Greek Chocolate Yogurt
With millions of views and shares across social media, this frozen chocolate yogurt recipe has quickly become a fan favorite—and for good reason. It's lusciously rich and creamy, yet made with wholesome, real-food ingredients. Naturally sweetened with maple syrup and packed with the bold flavor of antioxidant-rich cacao, each bite is bursting with the perfect balance of tangy chocolate. This isn’t just another viral trend—it’s a tried-and-true recipe that’s been tested (and loved) by thousands.
Why I Love this Frozen Greek Yogurt Recipe!
The minute I discovered that I can make frozen greek chocolate yogurt at home, I knew this was going to be a new summer favorite. What I love most about this recipe though has to be the toppings possibilities. With a rich chocolate base, you can add just about anything to jazz it up. Add a gluten free chocolate brownie square on top or a nice warm oat flour chocolate chip cookie, crumble some maple sea salt granola and fresh fruit for a lighter touch, or go with the classic hot fudge, chocolate chips, and sprinkles!
It's best made in an ice cream maker (I have an ice cream maker attachment for my stand mixer which I love so I don't have to store another appliance) but you can also whip it up no churn-style if you're willing to wait.
Chocolate Frozen Yogurt Ingredients
- Greek yogurt - Make sure to use unsweetened and plain greek yogurt. I used 0% fat but you can also use 2%, 5% or full fat for a richer and creamier taste.
- Maple syrup - This is what we use to naturally sweeten the yogurt. Since we use unsweetened yogurt, it's important to add some sort of sweetener to combat the tanginess of the yogurt. You can use practically any type of sweetener like honey, coconut sugar, cane sugar, etc.
- Vanilla extract - Used to add a touch of natural flavor. The vanilla will help to deepen the chocolate taste.
- Almond milk - This helps thin out the ice cream mixture so it's not so thick. Any type of milk will work. You can even use heavy cream if you really want a creamy frozen yogurt.
- Cacao powder - This is what provides the chocolate flavor. Unsweetened cocoa powder will work as well.
Greek Yogurt Ice Cream Tips and Notes
This frozen chocolate yogurt recipe is super easy to make. You will need a blender and an ice cream maker or an airtight container if using the no-churn style.
- Use a high quality yogurt - Fage yogurt is my personal favorite with it's thick consistency already. This recipe is best when made with greek yogurt, not regular yogurt which can be thin and runny. Steer clear of yogurts that have extra ingredients in them as they mess with the flavor profile and texture of this recipe.
- Blend well - You really need a blender or food processor for this. Don't try to mix it by hand. The blender should run smoothly and the cacao powder should be fully dissolved into the yogurt when done.
- Churn baby churn - If using an ice cream maker, it will take a good 15 minutes for the yogurt to firm up. Just keep the machine churning until you reach your desired consistency. The thickest I have gotten it is more of a soft serve style so if you prefer more ice cream consistency, I recommend firming it up in the freezer afterwards (see below no churn tips).
For a more traditional and firmer ice cream, scoop the ice cream into an ice cream container or use a loaf pan lined with parchment paper. If using a loaf pan, make sure to wrap it tightly with plastic wrap to prevent freezer burn. Place the container in the freezer for at least 30 minutes to allow the ice cream to solidify a bit.
No Churn-Style
No need to fret if you don't have an ice ream maker! You can easily make it without one, it just requires a little more patience. Instead of pouring the blended yogurt into an ice cream maker, pour it straight into an air tight container. A simple loaf pan with parchment paper will work but I also love these reusable ice cream cartons too. Tightly wrap the loaf pan with plastic wrap or place a lid on top of your container and put it in the freezer to firm up for at least 6 hours.
I recommend checking on the ice cream every 4 hours and mixing it up with a spoon to prevent frost from developing on top.
Flavor variations
There are so many ways to level up frozen yogurt. Here a few of my favorite mix-in ideas. You can add most of these into the ice cream maker when the frozen yogurt is about 90% done.
- Mini chocolate chips or chocolate shavings
- Pieces of edible protein cookie doughwith chickpeas or protein brownie batter with chickpeas
- M&Ms or better-for-you chocolate candies
- Chopped nuts
- Crushed up cookies or Oreos (I love these gluten and dairy free Simple Mills sandwich cookies)
- Peanut butter or , my favorite, almond butter
- Natural sprinkles
- Pretzels
Chocolate Greek Frozen Yogurt FAQs
You get the tanginess from the yogurt and a little nuttiness from the chocolate at the same time. This is why it's important to sweeten the frozen yogurt so the sweetness can combat some of the tang.
You can use practically any type of sweetener to add sweetness to yogurt. My favorites are maple syrup or honey. If you use a granulated sugar, be sure to mix it well to help some of those crystals dissolve.
When stored correctly in the freezer it will last up to 2 months! It will become pretty firm after a few weeks so I recommend "thawing" it out for an hour or so before enjoying if it's been in the freezer that long.
For more refreshing treats, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Chocolate Greek Yogurt Ice Cream
Ingredients
- 3 cups greek yogurt - plain and unsweetened
- 1 cup cacao powder
- ½ cup almond milk - plain or vanilla and unsweetened
- 1 tablespoon vanilla extract
- ⅔ cup maple syrup
- Pinch of sea salt
Instructions
- Place all ingredients in a blender and blend well until the mixture is running smooth in the blender and the cacao is well incorporated.
- Pour the mixture into an ice cream maker and churn as directed by your maker’s instructions. This recipe takes about 15 minutes to churn in my KitchenAid ice cream maker. It will begin to thicken into a soft serve consistency and firm up a little more with time.
- If you’re serving this as soft serve, go ahead and serve into ice cream bowls. If you want a thicker, more traditional ice cream consistency, scoop the frozen yogurt into an airtight container or into a pan lined with parchment paper. Be sure to wrap the pan tight with plastic wrap to prevent freezer burn. Place the container in the freezer to firm up for at least 30 minutes.
- Allow the frozen yogurt to thaw slightly before serving. Top with desired toppings and enjoy!
Hello! Can I substitute honey for the maple syrup? Excited to make this!
Could I substitute the almond milk with whole milk?
I think that would still work just fine!
I use organic Stonyfield, WF 365, or Chobani - top 3 least tangy yogurts, with least tangy from left to right. Stonyfield has a nice milky taste. All non-fat, unsweetened plain. Used vanilla extract and tried some organic monk fruit to taste and 2 TBS plain corn syrup, which keeps crystals from forming, green food coloring, and some organic grated dark chocolate and it was delicious. Saving your cocoa version and other variations for next time but will still find a way to use sugar based sweeteners. I have a tabletop Cuisinart ice cream maker which helps to make it creamier. Thanks for tips and notes!
Hi, what if I don’t have an ice cream maker?
You can use the no churn instructions in the notes area! Just mix everything up and pour it into an airtight container with a lid.
Hello
Are the calories shown below for the whole thing or a certain amount?
Thank you 🙂
Instead of adding 1 cup of cocoa powder, can you leave that out and use maple extract? I thought with the maple syrup it might make a delicious maple dessert.
Hi Lynn! You can do whatever you want, hope that helps.