Greek yogurt chocolate ice cream (Print Version)
# 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:
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.
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.
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.
04 -
You can stop here and serve the ice cream straight away for a soft-serve texture. Want it firmer? Take the next 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.
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:
01 -
This version skips the heavy cream and swaps in Greek yogurt for protein while keeping things nice and creamy.
02 -
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.
03 -
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.