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Greek Yogurt Chocolate Ice Cream

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Ingredients

Scale
  • 3 cups (720g) full-fat Greek yogurt
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (120ml) unsweetened almond milk
  • 1/3 to 1/2 cup (80-120ml) maple syrup
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon sea salt

Optional Toppings:

 

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

Instructions

  • Sift Cocoa: In a medium bowl, sift cocoa powder and add sea salt.
  • Combine Ingredients: Add Greek yogurt, almond milk, maple syrup, and vanilla extract to the bowl.
  • Mix Well: Whisk vigorously for 2-3 minutes until completely smooth with no streaks or lumps.
  • Taste: Sample and adjust sweetness by adding more maple syrup if desired.
  • Transfer to Container: Pour mixture into a freezer-safe container. Smooth the top and cover tightly.
  • Initial Freeze: Freeze for 1 hour, then remove and stir vigorously with a fork. Repeat this stirring process every hour for 3 hours total.
  • Final Freeze: After the third stir, freeze for an additional 2-3 hours or overnight until firm.

 

  • Serve: Let sit at room temperature for 5-10 minutes before scooping. Top with fresh fruit, nuts, or chocolate chips as desired.

Find it online: https://easyrecipebooks.com/greek-yogurt-chocolate-ice-cream/