Greek Yogurt Chocolate Ice Cream

The first spoonful is creamy, cold, and full of rich chocolate flavor.
This Greek Yogurt Chocolate Ice Cream tastes like a treat but feels light and refreshing.

I made it on a hot afternoon when I wanted something sweet without feeling heavy.
It’s smooth, tangy, and perfectly chocolatey—like a mix between ice cream and mousse.

If you love easy, guilt-free desserts, this one’s for you.
Let’s freeze it up and enjoy a cool scoop of chocolate happiness.

Why You’ll Love This Recipe

• Healthier Alternative: Greek yogurt adds protein and probiotics while keeping it creamy.
• Rich Chocolate Flavor: Deep cocoa taste without being overly sweet.
• Simple Ingredients: Just a handful of pantry staples needed.
• No Ice Cream Maker Required: Easy to make with basic kitchen tools.
• Customizable: Add your favorite mix-ins for endless variations.

What You Need to Know Before You Start

Prep Time & Freeze Time:

• Prep Time: 10 minutes
• Freeze Time: 4-6 hours
• Total Time: About 4-6 hours

Servings: This recipe makes about 4 cups of ice cream, enough for 6-8 servings. Want more? Simply double the batch and use a larger container.

Difficulty: Easy enough for beginners. No special equipment needed beyond a mixing bowl and freezer-safe container.

Required Kitchen Tools

• Medium mixing bowl
• Whisk or electric mixer
• Freezer-safe container with lid
• Measuring cups and spoons
• Spatula

Ingredients for Greek Yogurt Chocolate Ice Cream

This chocolate ice cream uses wholesome ingredients that come together for a creamy, satisfying dessert. The Greek yogurt provides the base, while cocoa powder delivers that rich chocolate taste. Here’s what you’ll need:

• Greek Yogurt (3 cups): Use full-fat Greek yogurt for the creamiest texture. Low-fat works too but may be less rich.
• Cocoa Powder (1/3 cup): Unsweetened cocoa powder gives deep chocolate flavor without added sugar.
• Unsweetened Almond Milk (1/2 cup): Helps achieve a smooth, scoopable consistency. Regular milk works as a substitute.
• Maple Syrup (1/3 to 1/2 cup): Natural sweetener that blends smoothly. Adjust to your preferred sweetness level.
• Vanilla Extract (2 teaspoons): Enhances the chocolate flavor and adds warmth.
• Sea Salt (1/4 teaspoon): Balances sweetness and intensifies chocolate notes.

Optional Toppings:

• Fresh fruit (berries, bananas)
• Chopped nuts (almonds, walnuts)
• Chocolate chips (dark or semi-sweet)

Variations for Greek Yogurt Chocolate Ice Cream

• Mint Chocolate: Add 1/2 teaspoon peppermint extract and fold in chocolate chips.
• Peanut Butter Swirl: Swirl in 1/4 cup melted peanut butter before freezing.
• Double Chocolate: Mix in 1/2 cup mini chocolate chips for extra chocolate chunks.
• Mocha Flavor: Add 1 tablespoon instant coffee granules dissolved in the almond milk.
• Honey Sweetened: Replace maple syrup with honey for a different flavor profile.

How to Make Greek Yogurt Chocolate Ice Cream Step-by-Step Instructions

1. Combine Dry Ingredients

In a medium bowl, sift the cocoa powder to remove any lumps. Add the sea salt and mix together.

2. Mix the Base

Add Greek yogurt to the bowl with cocoa powder. Pour in the almond milk, maple syrup, and vanilla extract.

3. Blend Until Smooth

Whisk everything together until completely smooth and well combined. The mixture should be creamy with no streaks of yogurt or clumps of cocoa powder. This takes about 2-3 minutes of mixing.

4. Taste and Adjust

Sample the mixture and adjust sweetness if needed. Remember it will taste slightly less sweet once frozen.

5. Freeze the Mixture

Pour the chocolate mixture into your freezer-safe container. Smooth the top with a spatula. Cover tightly with a lid or plastic wrap.

6. Stir During Freezing

After 1 hour, remove from freezer and stir vigorously with a fork to break up ice crystals. Repeat this process every hour for the first 3 hours. This keeps the texture smooth and creamy.

7. Final Freeze

After the third stir, let the ice cream freeze completely for another 2-3 hours or overnight until firm.

Serving and Decoration

Scoop the ice cream into bowls or cones. Top with fresh berries like strawberries or raspberries for a pop of color and freshness. Sprinkle with chopped nuts for crunch, or add a handful of chocolate chips for extra indulgence. A drizzle of additional maple syrup adds sweetness and visual appeal. For a fancy touch, garnish with a mint leaf or dust with extra cocoa powder.

How to Serve Greek Yogurt Chocolate Ice Cream

This versatile frozen treat works in many ways:

• As Dessert: Serve in bowls with your favorite toppings after dinner.
• Breakfast Bowl: Top with granola and fresh fruit for a protein-rich morning treat.
• Ice Cream Sandwiches: Scoop between cookies or graham crackers.
• Smoothie Bowl: Let it soften slightly and top with banana slices and nuts.
• Milkshake Base: Blend with extra almond milk for a thick chocolate shake.

Storing Greek Yogurt Chocolate Ice Cream

• Freezer Storage: Keep in an airtight container for up to 2 weeks. The ice cream may become firmer over time.
• Serving Tip: Let sit at room temperature for 5-10 minutes before scooping for easier serving.
• Prevent Ice Crystals: Press plastic wrap directly on the surface before sealing to minimize freezer burn.

Tips and Tricks for Success

• Use room temperature Greek yogurt for easier mixing and smoother texture.
• Choose full-fat yogurt for the creamiest results. Non-fat versions create icier texture.
• Sift cocoa powder before mixing to avoid lumps in your ice cream.
• Do not skip the hourly stirring during the first few hours. This step prevents large ice crystals.
• Add mix-ins like chocolate chips or nuts during the last stir to distribute evenly.
• If ice cream becomes too hard, microwave for 10-15 seconds to soften slightly.
• For chocolate lovers, use dark cocoa powder for deeper flavor.

Nutrition

Values are approximate and based on using full-fat Greek yogurt and 1/3 cup maple syrup

Greek Yogurt Chocolate Ice Cream FAQs