Chocolate Frozen Yogurt
You can add mix-ins like peanut butter or Nutella. Use any kind of chips you like, I use bittersweet, but semisweet, even milk chocolate will work.
You can add mix-ins like peanut butter or Nutella. Use any kind of chips you like, I use bittersweet, but semisweet, even milk chocolate will work.
- Carbohydrate 27.9944 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (28g)
- Sodium 0 mg
- Sugar 27.9944 g
- Trans Fat 0 g
- Calories 108 calories
Step-by-step
- Stir together the cornstarch and sugar and place in a saucepan. Stir in the evaporated milk and the chocolate chips. Cook over medium heat until chocolate is melted and the mixture has thickened.
- Remove the mixture from the heat and stir in the yogurt and vanilla. Refrigerate until chilled.
- Pour into an ice cream maker and freeze according to the manufacturer's directions.
Avoiding the Icy Texture Pitfall
Treating frozen yogurt like standard ice cream creates an unpleasantly crystalline final product due to lower fat content. Cooking the cornstarch, sugar, and evaporated milk base thoroughly creates a starch network that binds free water molecules, preventing large ice crystals from forming during the churn. Whisk continuously over medium heat until the liquid coats the back of a spoon cleanly, signaling that the starch has fully gelatinized.
Adjusting for Dietary Needs
Swapping standard dairy ingredients requires matching fat percentages to maintain the proper freezing point depression. Plant-based evaporated milks made from soy or coconut can replace the evaporated milk, provided they contain at least eight percent fat to prevent rock-hard freezing. Greek yogurt alternatives must possess a thick consistency; straining regular plant-based yogurt through cheesecloth for two hours removes excess whey that would otherwise ruin the texture.
Managing Leftovers and Textural Evolution
Storing this dessert requires keeping the freezer temperature at zero degrees Fahrenheit or lower to prevent structural breakdown. Pressing parchment paper directly against the surface before sealing the container stops freezer burn from forming during storage. Reclaiming optimal scoopability after forty-eight hours in deep freeze conditions requires transferring the container to the refrigerator for fifteen minutes to soften the dense matrix.
