This recipe for chocolate frozen yogurt came out of necessity. I wanted a healthy-ish chocolate ice cream, didn't feel like running to the store for Halo Top, and used what I had. The result was fantastic! It's a rich and creamy frozen yogurt that tastes like chocolate cheesecake or chocolate ice cream with a hint of tartness. The key ingredient is allulose, and I must say this has to be my new favorite of all allulose recipes!
Chocolate Frozen Yogurt Ingredients
Along with the allulose (though you can use sugar), you'll need salt, milk, yogurt, cocoa powder, maple syrup, and vanilla. In addition, I add a little Bob's Red Mill xanthan gum and vodka, which are both optional but make the dessert even more like premium ice cream you'd buy.
Allulose
Allulose does double duty in ice cream by slashing the sugar and improving ice cream's texture. It lowers the freezing point and does not form crystals the same way sucrose does, so the ice cream stays scoopable. Here's what the frozen yogurt looked like after 24 hours in the freezer.
For allulose brand recommendations, I go between Anthony's and Durelife. They both work well. If you're okay with a little sugar, that's fine too. With sugar, you'll only need ⅓ cup, whereas with allulose you'll need at least ½ cup or 100 grams. And be sure you are using 100% allulose rather than a blend.
Xanthan Gum
Xanthan gum is a powder used in very tiny amounts for thickening and stabilizing foods. I keep it on hand for gluten-free baking, but I recently started using it in ice cream to keep the ice cream smooth and creamy. Just be sure to mix the xanthan gum with the allulose or sugar first to keep it from balling up. Can you make this without the xanthan gum? Sure, but it's even better with.
Whole Milk and Whole Milk Yogurt
The recipe calls for whole milk and full fat Greek yogurt. That's probably why it's so good! If you are trying to keep the calorie count low, I recommend sticking with the full fat dairy products and using the allulose because even with the full fat products it still comes in at around 25 calories per oz. If you like the results, you could then try it with lower fat dairy. But the fat and protein combo in the dairy makes it so much more satisfying. In short, changing the sugar to allulose lowers the calories without compromising flavor and texture, but using low fat milk and yogurt will. This last batch I made was comparable to Jeni's Blackout Cake sans cake and swirls. I daresay it was creamier. Jeni's can run a little icy.
Cuisinart Ice Cream Maker With Condenser
Since the holidays are coming, I have to put in a plug for my ice cream maker. I've owned the Cuisinart for over a year now and use it all the time. The model with the condenser is worth it. While the old frozen canister Cuisinart makes excellent ice cream, it's so nice to be able to just add the custard and churn without having to freeze the canister overnight.
Recipe
Chocolate Frozen Yogurt
Ingredients
- ⅜ teaspoon xanthan gum, optional but worth buying
- ½ cup allulose (100 grams) or ⅓ cup sugar (65 grams sugar) or (100 grams allulose)
- ⅛ teaspoon salt
- 1 ¼ cups whole milk (280 grams)
- 1 cup whole milk yogurt (230 grams)
- ½ cup unsweetened cocoa powder (Dutch process) (40 grams)
- 2 ½ tablespoons maple syrup (50 grams)
- 1 teaspoon vanilla extract
- 2 teaspoons Vodka (optional)
Instructions
- In a mixing bowl, combine the sugar, xanthan gum and salt and stir well. Add the milk, then whisk vigorously for at least a minute or until you can feel the mixture thickening slightly.
- Add the yogurt, cocoa powder, syrup and vanilla and whisk for another minute until smooth. The cocoa may make it a little lumpy, but it will smooth out in the freezer. Just do your best to get it mixed in. Whisk in the vodka if using.
- Churn in your ice cream maker using manufacturer directions, then transfer to containers.
- You can serve this right away as soft serve yogurt or freeze and scoop.
- This makes about 25 oz (weight) of ice cream, so a little over 3 cups or 6 (½ cup) servings.
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