Serves 6
240 min
Chocolate Frozen Yogurt
Recipe GLPR0e6c3d9e8da698
A rich, creamy chocolate frozen yogurt made with Greek yogurt, cocoa powder, and xylitol. This simple no-churn dessert develops a smooth, scoopable texture through periodic stirring in the freezer. Serve soft and fresh from the freezer, or chill overnight for a firmer consistency. Naturally gluten-free and requires no ice cream maker.
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Ingredients
½ cup xylitol
2 cups plain full-fat Greek yogurt
½ cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
Directions
Pour the xylitol into the bowl of a food processor and process until the granules become fine. This step is important—larger xylitol crystals can create an undesirable grainy texture in the final frozen yogurt.
Add the Greek yogurt, cocoa powder, and vanilla extract to the food processor with the processed xylitol. Process the mixture until completely smooth, stopping twice to scrape down the sides and bottom of the bowl to ensure all ingredients are fully combined.
Continue processing for 1 more minute, until the mixture becomes light and fluffy. Using a spatula, transfer the mousse-like mixture to a 9-inch square pan, smoothing the surface. Cover tightly with plastic wrap.
Freeze for 1 hour, then remove the pan from the freezer. Using a spatula, scrape the frozen edges toward the center and whisk all the yogurt together until smooth. Cover again with plastic wrap.
Return the pan to the freezer for 3 more hours. Every 60 minutes, remove the pan, stir the partially frozen mixture by scraping edges into the center and whisking until smooth, then return to the freezer.
Once the entire mixture is frozen solid, serve immediately in chilled bowls for a soft-serve consistency. For a firmer, scoopable texture, freeze for 2 additional hours, or preferably overnight.
If frozen overnight, remove the yogurt from the freezer 10 minutes before serving to allow it to soften slightly—do not leave it out longer, as it melts quickly. Use an ice cream scoop to serve.
