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Creamy Greek Yogurt Chocolate

Featured in Let's Bake Something Wonderful.

Combine cocoa, Greek yogurt, maple, almond milk, vanilla, and salt until smooth. Use an ice cream maker until thickened. Serve as is or freeze longer for a firm texture.
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Hannah Author
Updated on Mon, 21 Apr 2025 17:45:21 GMT
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Watching my kids gobble up store-bought ice cream full of weird ingredients last summer drove me to action. I came up with this chocolate Greek yogurt ice cream that's now what my family craves. What began as a healthier option has turned into the sweet treat my kids actually ask for instead of regular ice cream, and I'm thrilled about sneaking protein into their favorite dessert.

I tested this at my daughter's soccer gathering just weeks ago, and kids finished it before touching the shop-bought stuff. My favorite reaction came from my neighbor's boy who wanted this instead of birthday cake for his party.

Complete Ingredients Breakdown

  • Whole-fat Greek yogurt delivers that smooth richness you need for proper ice cream - I learned this after my first try with fat-free yogurt left icy bits throughout
  • Good cocoa powder really matters - after trying both regular and Dutch-process types, I've found Dutch-process creates a stronger, richer chocolate experience
  • Real maple syrup balances perfectly with the yogurt's tang - I've tried using honey and regular sugar too, but always go back to maple
  • A small dash of sea salt doesn't seem important but actually brings out all the chocolate flavor - I forgot it once and immediately knew something wasn't right
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Homemade Greek Yogurt Chocolate Ice Cream Recipe | recipesbyhannah.com

Crafting Your Delicious Ice Cream

Smart Mixing

Keep everything cold before mixing - I've noticed warm ingredients create a runnier mix that takes forever to freeze properly. Using a strong blender makes sure the cocoa mixes in fully without any dry spots.

Freezing Process

Don't rush it, whether you're using a machine or freezing by hand - my early attempts were hurried and it showed in the texture. With an ice cream maker, I now wait until the mixture pulls from the sides, giving that perfect soft-serve feeling.

Smart Storage

How you store your finished treat really affects its quality - after making tons of batches, I've found that laying plastic wrap right on top before freezing stops those annoying ice crystals.

Perfect Scooping

Let your ice cream sit out for 10-15 minutes before dishing it up - this homemade version gets harder in the freezer than store brands because it has less fat, but that short thawing makes it scoop beautifully.

This treat saved my family during the scorching heat last summer when we wanted something cool without the sugar spike that comes after regular ice cream.

Tasty Pairing Ideas

We enjoy this with fresh berries for everyday dessert - creamy and fruity together is unbeatable. During winter holidays, I add warm peanut butter on top for something fancy. When friends come over, I put out small dishes of chopped nuts, tiny chocolate chips, and coconut shreds so everyone can add their own toppings.

Flavor Twists To Try

I sometimes mix in a spoonful of instant espresso to make a coffee version that grown-ups love. In autumn, adding a bit of cinnamon and nutmeg turns it into a fall treat. For chocolate lovers, tossing in chunks of dark chocolate right before freezing adds great crunch.

Keeping It Fresh

Put this ice cream deep in your freezer where temperature stays steady. It's best eaten within two weeks - though at my house, it never lasts more than a few days. Making single servings in small containers means everyone gets their own portion without arguing about who took the last scoop.

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Smart Kitchen Tricks

  • Cool your mixing bowl in the fridge first for better results
  • Churning too long can ruin the smooth texture, so keep an eye on it
  • Got ice crystals after storing? A quick spin in your blender can fix the creaminess

This started as just a healthier swap for store ice cream but has become our family's go-to dessert. There's something really satisfying about making a treat that's not only delicious but also good for you. Whether you want a better-for-you sweet or just enjoy the rich, tangy-sweet flavor combo, this Greek yogurt chocolate ice cream really hits the spot.

Frequently Asked Questions

→ Can I make this without an ice cream maker?
Yes, but the texture won't be as creamy. Pour the blend into a wide container, freeze, and stir every 30 minutes for 2 to 3 hours to break the ice up.
→ What if I don't have Greek yogurt?
Greek yogurt is the best pick for its smooth, thick feel. Regular yogurt may lead to icier results. Strain it with cheesecloth to make it thicker first.
→ What's a good maple syrup alternative?
Honey is a great swap; use half a cup since it's sweeter. Agave works too. For no sugar, try stevia or monk fruit, but you may need to tweak the liquids.
→ Why isn't my dessert creamy?
Low fat can result in icy texture. Use full-fat yogurt or mix in 2–3 tablespoons of coconut oil. Also, homemade frozen yogurt is best eaten quickly, so don't over-freeze.
→ How can I add mix-ins?
Mix-ins like chocolate chips or nuts can be thrown in last minute during churning. Alternatively, stir them in after the churning stops—half a cup should do the trick.

Greek yogurt chocolate ice cream

Enjoy a guilt-free chocolate dessert made with thick Greek yogurt and sweetened with natural maple syrup. It's creamy and protein-packed!

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes

Category: Sweet Kitchen

Difficulty: Easy

Cuisine: American

Yield: 8 Servings

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Base Ingredients

01 1 cup cocoa powder
02 3 cups plain Greek yogurt (unsweetened)
03 2/3 cup pure maple syrup
04 1 tablespoon vanilla extract
05 1/2 cup unsweetened almond milk (plain or vanilla)
06 A small pinch of sea salt

→ Optional Toppings

07 Chocolate chips
08 Chopped nuts
09 Fresh fruit

Instructions

Step 01

Add all the main ingredients (Greek yogurt, cocoa powder, almond milk, maple syrup, vanilla, and sea salt) into a blender. Run it until the mix is totally smooth and there aren't any bits of cocoa powder clumping up.

Step 02

Check that the bowl for your ice cream maker is fully frozen. Most models need about 24 hours in the freezer, but refer to your manual to be sure.

Step 03

Pour your smooth mixture into the ice cream maker and let it churn. Follow the manufacturer's instructions—this step usually takes about 15-20 minutes. It should look like soft-serve ice cream once ready.

Step 04

You can stop here and serve the ice cream straight away for a soft-serve texture. Want it firmer? Take the next step.

Step 05

Spoon the churned ice cream into an airtight container, or use a pan lined with parchment paper. If it's a pan, be sure to wrap it tightly in plastic wrap to avoid freezer burn. Pop it in the freezer for at least 30 minutes, or until it's as solid as you'd like.

Step 06

When you're ready, let the ice cream sit out at room temperature for 5 minutes so it softens up a bit. Then, scoop it into bowls and add any toppings you feel like.

Notes

  1. This version skips the heavy cream and swaps in Greek yogurt for protein while keeping things nice and creamy.
  2. If you're into sweeter desserts, add more maple syrup to make it 3/4 cup or toss in a few tablespoons of honey for extra flavor.
  3. No ice cream maker? No problem. Pour the mix into a shallow dish and freeze it. Give it a good stir every 30 minutes for a few hours until it's ice cream-like.

Tools You'll Need

  • Measuring cups and spoons
  • Blender
  • Ice cream maker
  • Container with an airtight lid or a pan lined with parchment
  • Scoop for serving

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Uses dairy (Greek yogurt)
  • Uses nuts (almond milk)—you can swap this for regular milk if needed

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 213
  • Total Fat: 6 g
  • Total Carbohydrate: 27 g
  • Protein: 8 g