Description
Whip up delicious Chocolate Frozen Yogurt from scratch any night of the week! Simply prep your base, freeze overnight, process, and enjoy!
Yield: 4servings | Serving Size: 1/2 cup
Ingredients
3/4cupPlain Whole Milk Stonyfield Organic yogurt
3tablespoonsMonk fruit sweetener with erythritol, or sugar, or sweetener of choice
2 1/2tablespoonsdark cocoa powder
1tablespoonraw agave
1teaspoonvanilla extract
1cupmilk of choice, I used 2%
pinchsalt
Instructions
- In a large bowl whisk the yogurt, monk fruit sweetener, cocoa powder, agave and vanilla extract until dissolved.
- Whisk in the milk to combine.
- Pour into an empty Creami pint. Place storage lid on pint and freeze flat (make sure it’s not on an angle) for 24 hours.
Remove pint from freezer and remove the lid.
Assemble bowl into machine as referred to in the manual and select ICE CREAM.
- When processing is complete, open and if it looks crumbly, add it back to the machine and press the re-spin button and process a little more.
Remove ice cream from pint and serve right away.
- Top with your favorite ice cream toppings! I love it drizzled with a little chocolate syrup, whipped cream and sprinkles.
Last Step:
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Nutrition
Serving: 1/2 cup, Calories: 88kcal, Carbohydrates: 20.5g, Protein: 4g, Fat: 3.5g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 54mg, Fiber: 1g, Sugar: 8.5g
