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–+ servings
Frozen chocolate yogurt in a rectangular dish with parchment paper with a scoop taken out.
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4.69 from 67 votes

Chocolate Greek Yogurt Ice Cream

This frozen 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.
Prep Time20 minutes
Chilling Time30 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate yogurt, frozen greek yogurt, frozen yogurt
Servings: 8 Servings
Calories: 150kcal
Author: Ansley Beutler

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
US Customary - Metric

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!

Notes

Ice cream maker : I used this KitchenAid ice cream maker attachment but any will work.
No Churn Style : 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.

Nutrition

Calories: 150kcal | Carbohydrates: 27g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 52mg | Potassium: 332mg | Fiber: 4g | Sugar: 19g | Vitamin A: 3IU | Calcium: 145mg | Iron: 2mg