Salted Caramel Mocha Frozen Greek Yogurt
Use 1/2 cup of milk for more of a soft serve consistency - but be forewarned, it wont freeze quite as stiff and will melt a bit faster.
Use 1/2 cup of milk for more of a soft serve consistency - but be forewarned, it wont freeze quite as stiff and will melt a bit faster.
- Carbohydrate 16.598000021149 g
- Cholesterol 0 mg
- Fat 3.92733333833751 g
- Fiber 9.51733356416955 g
- Protein 5.61866667382593 g
- Saturated Fat 2.31340000294772 g
- Serving Size 1 1 recipe (85g)
- Sodium 6.02000000767064 mg
- Sugar 7.08066645697948 g
- Trans Fat 0.1777333335598 g
- Calories 65 calories
Step-by-step
- Scoop yogurt into a large mixing bowl. Beat with whisk until smooth and creamy.
- Place milk in a medium microwaveable bowl. Briefly heat in microwave until lukewarm.
- Add cocoa, 3 tablespoons of instant coffee, and 1 cup of sugar to milk. Stir vigorously until everything is combined, then add to yogurt.
- Whisk everything together until well combined. Taste and add additional instant coffee or sugar to taste.
- Place bowl in fridge for 10 minutes, then pour mixture into your ice cream maker and follow manufacturer's instructions.
- In the meantime, prepare easy salted caramel and refrigerate until cool.
- Once ice cream maker is finished, remove from freezer. Use a spatula or spoon to scoop a layer of frozen yogurt into a tupperware container. Press into the bottom of the container, creating a flat layer. Drizzle caramel sauce all over, then add another layer of frozen yogurt and repeat until you use up all the frozen yogurt. Place in freezer until ready to serve.
The Critical Ten-Minute Chill
Chilling the base for precisely ten minutes before churning alters the freezing kinetics significantly by reducing the thermal load on your compressor bowl. Warm dairy introduces ice crystals that ruin the final mouthfeel, whereas starting near refrigeration temperature yields microscopic crystals for a smooth scoop. Whisking the cocoa and instant coffee into lukewarm milk first ensures complete dissolution of the solids before they contact the cold yogurt fats. Economical ingredients like bulk cocoa powder and standard whole milk provide the fat content necessary to prevent an icy block without requiring expensive cream additions.Achieving Structure and Layering
Fat and sugar percentages directly govern freezing points, meaning too little sugar produces a rock-hard frozen block while too much prevents setting entirely. Whole milk contains roughly three to four percent fat, coating the tongue and balancing the astringency of the unsweetened cocoa powder. Pumping air into the base via a whisk prior to machine churning creates a lighter body. Alternating frozen layers with chilled salted caramel sauce inside a sealed container prevents the sugary ribbons from freezing solid, maintaining a liquid contrast against the dense cocoa base.
