Simply mix the ingredients in your food processor and freeze them, stirring the mixture every hour until it’s completely frozen. I love making homemade froyo! Much like baking, it’s the magic of watching a mixture of ingredients turn into something completely different. And so very delightful! This chocolate frozen yogurt is the result of several attempts at perfection. I’m glad I persevered - it’s creamy, chocolaty, and wonderful!
Ingredients
Recipe Card
Sweetener: For the smoothest texture, it’s a good idea to use a powdered sweetener. Powdered erythritol works well. If you don’t mind sugar, you can use powdered sugar, although white granulated sugar will also work. I often use stevia - I like stevia glycerite. Unsweetened cocoa powder: I like to use Dutch-processed cocoa powder (processed with alkali). It’s less acidic than natural cocoa powder. Plain Greek yogurt: I highly recommend using whole-milk yogurt. This will give you the best flavor and texture. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
Simply mix the ingredients together. I use a food processor to ensure everything is completely smooth and well-blended. Transfer the mixture to a pan. Serve in chilled dessert glasses. Sometimes, if it’s been in the freezer for a while, I run it through the food processor to remove the iciness and make a creamy soft-serve froyo.
