Chocolate Yogurt Ice Cream
This creamy Chocolate Yogurt Ice Cream is a healthier alternative to traditional ice cream, made with Greek yogurt, rich dark chocolate, and a touch of honey for sweetness. It's a simple yet indulgent frozen dessert that combines the tanginess of yogurt with the smooth, decadent flavor of chocolate. Whether you’re looking for a light treat or a healthier dessert option, this homemade ice cream is perfect for satisfying your cravings without the guilt.
Equipment
- 1 Ice Cream Maker (if you have one, or substitute with a freezer-safe container)
- 1 Mixing Bowl (large, for combining the ingredients)
- 1 Whisk or spoon (for mixing)
- 1 Small Pot or Microwave-Safe Bowl (for melting the chocolate)
- 1 Airtight container (for storing the ice cream)
Ingredients
- 2 cups Greek yogurt or regular yogurt
- 4 oz dark chocolate about 70% cacao
- 2 tbsp honey or preferred sweetener
- 1 tsp vanilla extract
- Pinch of salt
Optional toppings or mix-ins:
- Chocolate chips 1/4 cup
- Chopped nuts 1/4 cup
- Fresh berries 1/4 cup
Instructions
Melt the Chocolate:
- Chop the dark chocolate into small pieces and melt it using a double boiler or microwave. Stir occasionally to ensure it melts evenly. Set aside to cool slightly.
Combine the Ingredients:
- In a large mixing bowl, add the Greek yogurt, melted chocolate, honey, vanilla extract, and a pinch of salt. Whisk until the mixture is smooth and fully combined. Taste and adjust sweetness if needed.
Chill the Mixture:
- Cover the bowl and refrigerate the mixture for at least 30 minutes. This step helps it freeze more evenly and churn better in the ice cream maker.
Churn the Ice Cream:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-30 minutes). The mixture will start to thicken and take on a creamy texture.
Freeze to Set:
- Transfer the churned ice cream to an airtight container, smoothing the top. Freeze for an additional 3-4 hours, or until firm.
Serve and Enjoy:
- Once the ice cream has set, scoop it into bowls or cones. Optionally, top with chocolate chips, chopped nuts, or fresh berries for extra texture and flavor.
Notes
- No Ice Cream Maker? No problem! Pour the mixture into a freezer-safe container and freeze for about 45 minutes. Stir every 30-45 minutes to break up any ice crystals for the first few hours until it reaches your desired consistency.
- Sweetener Options: If you prefer to use a sugar substitute, feel free to try stevia, agave nectar, or maple syrup, adjusting the sweetness to your liking.
- Dairy-Free Option: Use dairy-free yogurt (such as coconut or almond yogurt) and dairy-free chocolate to make the recipe completely vegan and dairy-free.
- Texture Tip: If the ice cream is too hard after freezing, let it sit at room temperature for a few minutes before scooping.