Chocolate Greek Yogurt Ice Cream
Let Me Tell You About My Chocolate Greek Yogurt Ice Cream (and Why I Can’t Stop Making It)
You know when you stumble across one of those kitchen experiments that sort of just… works? That’s this Chocolate Greek Yogurt Ice Cream for me. I first made it on a muggy Saturday when the freezer was about as packed as a London tube at rush hour — you get me? Anyway, I’d run out of regular ice cream, the kind my kids inhale (if you blink, you miss it), so I grabbed a half-empty Greek yogurt tub, angry cocoa powder from the back of the cupboard, and a half-hearted hope for dessert salvation. By pure dumb luck, it worked. And actually, it’s stupidly easy, and way tastier than I expected. Sometimes I joke that the hardest part is not eating the mix before it even sees the freezer.
Why Even Bother With This?
I make this when I just can’t be bothered with separating eggs, endlessly stirring custard (honestly, who has the patience?), or when my fruit bowl has more yogurt than fruit. My family goes absolutely berserk for this stuff, probably because it tastes like chocolate mousse and ice cream had a lovechild. My neighbor Moira, who swears she only eats ‘fancy Italian gelato’ (she’s got opinions), couldn’t believe this came from my cheap ice cream maker. If I’m in a rush (which is honestly most days), I mess around with the add-ins; my brother likes booze in his, but that’s a story for another time. And, real talk: it’s the only way I’ll eat low-fat yogurt without feeling like I’m being punished.
Stuff You’ll Need (And What I Sub Out On Lazy Days)
- 2 cups thick Greek yogurt (plain, full-fat is creamier, but I’ll admit I’ve used low-fat when that’s all I’ve got. My old flatmate used coconut yogurt and it…well, it tasted like coconuts)
- 1/2 cup unsweetened cocoa powder (any brand works, I don’t buy the fancy stuff unless it’s a holiday)
- 2/3 cup pure maple syrup, honey, or honestly, sugar works (I sometimes do half and half because I can never make up my mind)
- 1 teaspoon vanilla extract (sometimes I skip this. Oops)
- Pinch of salt
- 1/2 cup dark chocolate chips or chopped chocolate (completely optional, but why wouldn’t you?)
- Optional: A spoonful of espresso powder or instant coffee, if you want to feel fancy (I usually forget this step…)
How I Actually Make It (Not Just What the Recipe Says)
- First, grab a big mixing bowl — something you can really get your arm into. Scoop in your Greek yogurt; don’t worry about little lumps, they’ll work themselves out.
- Sprinkle over that cocoa powder (it can poof up everywhere, so go easy unless you want to wear it), maple syrup and vanilla. Add the salt; it really does make a difference, don’t skip!
- Mix it all up until smoothish. This is where I usually sneak a taste, for science. If it’s not sweet enough, add another drizzle of syrup. Actually, I sometimes find it works better if you let it sit a minute so the cocoa blends fully in. Or that might be in my head.
- Stir in chocolate chips or chopped chocolate. Don’t stress if they all sink to the bottom — somehow, it always turns out fine.
- Pour the whole lot into an ice cream maker if you’ve got one — otherwise, spread in a loaf tin or freezer-safe container, cover with foil or a lid. You can check out this no-machine trick if you fancy being clever.
- If you’re using the machine, churn as per the manufacturer (mine takes about 20 mins). Then transfer to a container to firm up. If you skipped the machine, freeze for at least 3 hours. Don’t worry if it looks a bit funny when you first freeze it; just give it a stir every hour if you remember.
Some Notes I Wish I’d Known (aka Lessons from a Chocolate-Covered Kitchen)
- This stuff gets firmer than supermarket ice cream after a day — let it soften on the counter a bit or you’ll break your spoon like I did once.
- If you use low-fat yogurt, it’s a bit icier. Not huge trouble, just different (I used to be a fat-phobe, not anymore!).
- Maple syrup makes it smoother. Sugar is for the days I’m nearly out of everything else.
- Don’t be alarmed if the mix looks odd at first. It will settle down.
Variations I (Mostly) Stand By
- Swapped in peanut butter for some of the yogurt — total win.
- Left out the cocoa and added tons of mashed strawberries. Kinda like gelato, but pink.
- Tried protein powder instead of some cocoa. Not…great, unless chalk is your thing.
And not really a variation, but if you top this with crunchy cornflakes (yes, really) it’s like childhood in a bowl.
Things You Might Need (But Don’t Despair If You Don’t Have ‘Em)
- Ice cream maker (this one’s cheaper than you’d think)
- Mixing bowl, spatula (any old spoon does the job if you’re desperate)
- Freezer-safe container. I sometimes just use a big Tupperware. Works fine, no drama.
Where Do You Store It Anyway?
Freezer, obviously, but honestly, in my house this never lasts more than a day. Twice, it made it to the next morning — still tasty; I sort of like it better the next day once it’s had time to mellow. If it goes too hard, 10-15 mins on the counter and you’re golden.
How To Actually Serve This (If Your Kids Leave You Any)
We always end up with bowls loaded with extra chocolate shavings and a big old splodge of whipped cream. For grown-ups (read: no kids around), I’ve, on occasion, topped it off with a shot of coffee for a make-do affogato. My uncle Ron swears by tossing a couple of hazelnuts on top, which is pretty good, if a bit posh for a Tuesday.
What I Wish I’d Known (So You Don’t Have My Mishaps)
- I tried skipping the chilling step once (was too impatient) and regretted it — was more like “fro-yo soup” than ice cream.
- Don’t overmix after churning. I once stirred it trying to get chocolate chips more even and just made a mess. Leave it lumpy, trust me.
Your Burning Questions (Because I Get These All The Time)
Can I make this vegan?
Yeah, actually, I find it works better if you use coconut yogurt – it adds its own flavor, so just keep that in mind. Maybe use dark chocolate chips that are dairy-free. Tastes kinda tropical.
What if I don’t have an ice cream maker?
No worries. Pour into a loaf tin, cover, and stir it now and then as it freezes. It won’t be as smooth as the shop stuff, but it’s honestly not a big deal (unless you’re Gordon Ramsay or something).
Isn’t the yogurt tangy?
A bit, but that’s what makes it nice? Adds a little zing so it’s not just chocolate overload. If you don’t love tang, up the chocolate or sweetener and it’ll mellow out.
How long does it keep?
I’ve heard up to a week, but who are these people that have ice cream just sitting around? Ours is usually gone by breakfast. Not even kidding.
Can you double this?
Oh, definitely, though you’ll need a bigger bowl. Once I tripled it for a BBQ and ran out of freezer space — learn from my mistake and check yours in advance.
Any other wild questions, just holler – or shoot me an email, I love an oddball ice cream chat!
Ingredients
- 2 cups plain Greek yogurt
- 1/2 cup unsweetened cocoa powder
- 2/3 cup maple syrup or honey
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips, melted and cooled
- 1/4 teaspoon salt
Instructions
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1In a large mixing bowl, whisk together Greek yogurt, cocoa powder, maple syrup, vanilla extract, and salt until smooth and fully combined.
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2Pour in the heavy cream and continue whisking until the mixture is creamy and thick.
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3Stir in the melted and cooled chocolate chips until evenly distributed.
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4Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions, or pour into a freezer-safe container if making without a machine.
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5Freeze for at least 4 hours or until firm. Scoop and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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