Chocolate Frozen Yogurt

SO good. I made this using Icelandic Skyr and may do the same again. I didn’t want to buy a huge tub of plain yogurt without having other recipes to use it on. I weighed the ingredients and ended up using a bit more of the chocolate chips than called for. I think using the Skyr made it less sweet. Thanks for a great recipe! **May,2018 Have made this coffee flavor using 1 T. espresso powder, eliminating the chocolate. Added 1/2 cup chopped roasted almonds and while the machine ran, drizzled in chocolate syrup. Similar to an ice cream chain’s Jamocha Almond Fudge. Will also try other flavors. **Have since started adding the yogurt after the mixture has chilled. Have read that if heated, yogurt loses its gut-friendly properties.

I used half the sugar and added cocoa as suggested in other reviews. It is delicious!

The recipe is very good and it retains the sour taste of yogurt! but I was out of cornstarch and had to use rice starch instead, eventhough I used it sparingly it had a weird flavour so I wonder if it will still be there even when I use cornstarch. Other than its perfect, consistency flavour etc. Also I used unsweetened Hershey’s cocoa powder and about 1/2 cup sugar since I we don’t eat much sweet.

This mostly tasted like cornflour and I hated it

Delicious! I also tried replacing the chocolate chips with powdered cocoa and so it did not have the little lumps of chocolate. I had a hard time getting the chips to melt all the way… The powder worked wonderful!

I took the suggestions of the review rated “most helpful” and decreased the sugar to 1-4 cup and added 2 tbsps of cocoa. I think this was a mistake because it had a pretty bitter cocoa taste. I think the next time I will make it, I will either stick with the recipe as written, or decrease teh sugar to 1/2 cup and add 1 tbsp of cocoa and see if that’s better. So I am rating this a 4-star because I think the recipe is much better than what I did to it!

Tried recipe as suggested. Not a fan. Overly sweet, as some other reviewers have noted.

Really good but not low fat the way I made it. 🙂 I increased the cornstarch to 2 tablespoons. I did not have choclate chips so I used 4 ounces of quality 85% dark chocolate bar. I used Chobani low fat plain yogurt. The result was a creamy frozen yogurt that took me back to 3rd grade when my family stayed in New York for the summer. Frozen yogurt was just getting popular and it was much tangier back in the day. Now I can relive my childhood with the same yoguet taste I remember!

Just made this turned out soooo yummy followed the directions. I added cut up strawberries to this and added banana chips for my 3 year old. He absoulutely loved it!

the mixture was thick like instructions said, but after two hours in my ice cream maker it was still soup!! the flavor was ok, but i;m probably not gonna waste my ingredients on this one again. thanks anyway

My family and I love, love, love this recipe!

DO NOT use condensed milk…I used the original recipe first only I added 2 tablespoons of cornstarch and really good chocolate chips (Guiradelli) as someone suggested. It came out really good…However the second time i made it I followed anothers suggestion to use Condensed milk because I was out of Evaporated milk and it came out TERRIBLE..It was sticky and wouldnt freeze and WAY too sweet.

I made some changes as suggested by other reviewers. I used 3 Tablespoons of cornstarch, 1/4 c. sugar, regular evaporated milk and I added 3 Tablespoons of Hershey’s Special Dark Cocoa. It was really creamy and really good but it was still too sweet… Next time I will either use dark chocolate or no sugar. Other than that, it is delicious!

Richly chocolate and tangy. You do not miss the calories in this recipe.

Wonderful frozen yogurt! It was very creamy and delicious. I changed a few things per other reviewers suggestions. I added more cornstarch and a tablespoon of coco powder, and reduced the amount of sugar. I also used low- fat vanilla yogurt and omitted the vanilla. I didn’t have an ice cream maker so I froze it in a metal bowl, whisking every 30 minutes until it was creamy, as another person suggested. The ice cream had the consistency of pudding before it was frozen. Great recipe!

WOW. I mean, this was incredible. The only reason I’m knocking it down by two whole stars is that it absolutely NEEDED three TABLEspoons of cornstarch. I stirred and heated and stirred some more, but the mixture would not thicken up with the recommended amount. But once I got that right, this was out of this world. I did use a couple of tablespoons of cocoa powder, and my dad thought it was too rich. Most of us thought it was great! Definitely super-rich — just the 1/2 cup of chocolate chips would be fine. I did use Greek yogurt (almost the consistency of cream cheese), because we make our own. I liked how that helped to keep it thick while it was freezing.

I made this using nonfat greek yogurt and just under 1/2 cup of agave nectar instead of sugar. I thought it was delicious! I also added 1 Tablespoon of rum, so that it would freeze smooth without the little ice crystals. It was good out of my ice cream maker, but it was better after it ripened in the freezer for a few hours. I will definitely make this again!

Great Recipe! it just needs a bit of tweaking. I took everyone elses advice plus my own changes… this is how I made it 1/3 cup white sugar 2 1/2 tablespoons cornstarch 1 can low fat (sweetened) evaporated milk 1/2 cup semi sweet chocolate chips 4 tbls cocoa 1 cup french vanilla yogurt after following the general instructions of the main recipe, I found that my ice cream batter looked more like pudding. I followed other review as to add more cornstarch to the mix which is why my mix turned out more like pudding. Once I added my pudding like ice cream to my ice cream maker, nothing happened. It did not freeze. So I improvised. I added 1 3/4 cups 1 percent milk. and TADA- it froze wonderfully. After having it in the ice cream maker for 20 minutes, the ice cream was not very firm, it looked more like soft serve. I placed the ice cream in a container and let it sit over night. In the morning the ice cream was absolutelly wonderful. It did not turn into a tub of ice, nor was it too soft. It was the perfect hard/softness and when I ran a spoon over it, it created the most perfect ice cream ball. From making the recipe how I have made it. It tastes great! The only thing I will try next time inorder to better it, is use dark chocolate, and cut back on the white sugar even more. Or use chocolate chips with less sugar content. Don’t get me wrong, My ice cream batch was not overly sweet, I just personally prefer richer chocolate flavour rather than rich sweetness.

I did not care for this.

I used Truvia sweetener and nonfat GREEK yogurt. I took another reviewer’s suggestion and added three tablespoons of dutch process chocolate. I froze this, then scooped it out and ran it through the blender, then re-froze. That’s something I learned to do with homemade frozen yogurt to decrease the ice crystals and make for a smoother end product. Wow oh wow, this was incredible! Everyone loved this, even my froyo hating husband. This recipe will be made a lot this summer, I can tell you that!

I would skip the chocolate chips and just use a good cocoa. The choc chips make it taste funny, unless you are using a good quality chocolate. Definetely cut the sugar down to 1/2 cup. It was sweet enough. I used vanilla yogurt and thought about skipping the vanilla, but after tasting it, I decided to add the vanilla. It helped tone down the tanginess of the yogurt taste. Probably won’t use this recipe again, but it was fun trying this as a first. Maybe once I make more icecream I can try it again once I see what works. Est and what doesn’t. Great recipe if you just want a little bit of icecream.