This frozen chocolate yogurt is delectably rich and creamy without the indulgence! It's naturally sweetened with maple syrup and has a deep chocolate flavor from cacao. With each bite you'll get a refreshing dose of tangy chocolate that's good until the last drop.
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Why I Love this Frozen Greek Yogurt Recipe!
This frozen yogurt recipe is about to change up the ice cream game forever. It's hard to believe only a few simple and wholesome ingredients can produce this delicious frozen magic. It's best made in an ice cream maker (I have this one) but you can also whip it up no churn-style if you're willing to wait.
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 brownie square on top or a nice warm cookie, crumble some granola and fresh fruit for a lighter touch, or go with the classic hot fudge, chocolate chips, and sprinkles!
You will also love my frozen greek yogurt popsicles, dairy free vanilla ice cream, and gluten free ice cream sandwiches.
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.
How to Make Greek Yogurt Ice Cream
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.
Step 1 : Blend ingredients
First, place all the ingredients in a blender and mix well until well incorporated. The blender should run smoothly and the cacao powder should be dissolved into the yogurt.
Step 2 : Pour into an ice cream maker
Pour the yogurt mixture into an ice cream maker and churn as directed. This frozen yogurt should take about 15 minutes to begin to solidify and form a soft serve ice cream consistency.
Step 3 : Let it set in the freezer
If you like your ice cream with a soft serve consistency, then you can actually go ahead and serve straight from the ice cream maker.
For a more traditional and firmer ice cream, scoop the ice cream into an ice cream container or use a pan lined with parchment paper. If using a 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
To make this recipe without an ice cream maker, blend all the ingredients together as directed in step 1. Then pour the mixture into an air tight container and place 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.
Recipe variations
There are so many ways to make this chocolate yogurt recipe your own. Here a few mix-in ideas if you want to add something to the ice cream. You can add most of these into the ice cream maker after the ice cream is almost done.
- Mini chocolate chips or chocolate shavings
- Pieces of edible cookie dough or brownie batter
- M&Ms
- Chopped nuts
- Crushed up cookies or Oreos
- Peanut butter
- 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.
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!
More From 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!
JS says
Came together very easily but was quite bitter - 1 out of the 4 of us in my family would eat it / seemed to enjoy it.
Ansley Beutler says
It definitely shouldn't be bitter. There will be a little tang from the yogurt, but no bitterness. What kind of cocoa powder did you use?
Tara says
This quick and easy recipe is a winner! The yogurt was super creamy with a bold chocolatey flavor and a subtle tang. Deep, rich, indulgent. This will go into my regular rotation of healthier desserts. Thank you very much!
Ansley Beutler says
I'm so glad you enjoyed it!
Donna Romaszewski says
I made the no churn style. Put it in the freezer overnight. The ice cream is as hard as a rock. It's been sitting on the counter to thaw for 1/2 hour. What did I do wrong?
Thanks!
Crystal Maynard says
OMG, so is mine and don't know what to do so I can eat it.
Ansley Beutler says
Hi Donna! Was it in an airtight container? If it's not thawing I recommend leaving it out on the counter for an hour or two. You can also thaw it in the fridge overnight.
Jacquie Starzyk says
Delicious, healthy & so easy to make! I LOVE this recipe! Thank you!
Ansley Beutler says
Hi Jacquie! Yay, I'm so glad you love the recipe!
B.C. says
The ratio of ingredients are great for satisfying a craving, I made a swap, instead of syrup, used granulated zero calorie sweetener.
Made "fudge pop" using my silicon mold and am l am hooked!
Thank you for the recipe.
Ansley Beutler says
So glad you enjoyed the recipe!
Anesa Harder says
I made this and used an ice cream maker and had it churn for over 30 minutes and it never froze. I used goat milk Greek yogurt. I don't know what went wrong.
Tammie Sisco says
I actually make this without the milk, sprinkled with pistachios straight from the fridge. It's like a delicious pudding but now I want to try it frozen.
Ansley Beutler says
Ohh pistachios are a great addition!
Diane says
I did a half recipe, just to see how it would turn out… it was runny. Any idea what I did wrong? It didn’t look as thick as the video.
Ansley Beutler says
Did you use an ice cream maker or no churn? How long did you let it freeze for?
Diane says
No churn. When I put the ingredients together they were more liquid-like. Not sure what I did wrong.
Julene says
Could you use vanilla Greek yogurt and leave out the tablespoon of vanilla?
Ansley Beutler says
Yes that should work just fine!
Randy says
Can you use fat free Greek yogurt?
Ansley Beutler says
Yes! I used 0% greek yogurt.
Maria says
Can I substitute the almond for oat milk?
Ansley Beutler says
Yes that shouldn't be a problem!
Zuhal says
Perfect
Dora Pina-Joffroy says
This recipe is incredibly delicious- I made it for my husband as an healthier alternative to ice cream and he couldn't even tell the difference. In terms of nutritional breakdown, you do a wonderful job of providing the numbers but how large is 1 serving? 1 scoop? OZ? Would love to know.
Ansley Beutler says
I'm so glad you enjoyed the recipe! A serving is about a cup.
Chandra says
Is it possible to make this without an ice cream maker?
Adele says
Can you make it without an ice cream maker?
Ansley Beutler says
Yes! You can pour it into an airtight container and let it firm up in the freezer for a few hours. Just make sure the container is sealed well to prevent freezer burn.
Crystal Maynard says
I did that and now it is rock hard and can't even get an ice cream scooper a 1/16 of an inch into it. What do I do?
Beverly says
Can this be made with non-dairy yogurt?
Ansley Beutler says
I haven't tried it with non-dairy yogurt but I don't see why not! I would recommend using a "greek" style dairy-free yogurt though so it's already somewhat thick.