Chocolate Frozen Yogurt

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, you'll need salt, milk, yogurt, cocoa powder, maple syrup (or golden), and vanilla. For a slightly richer version, you can in corporate a little cream. In addition, the recipe calls for a little 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 now use It's Just brand. 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. Update: My new updated version contains a blend of allulose and sugar -- I use 100 grams allulose and 25 grams sugar. You can leave out the sugar if you need to and swap in 25 to 40 more grams of allulose.

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 high protein whole milk and full fat Greek yogurt. I've incorporated a little cream for extra richness, but you can replace it with more Greek yogurt if you'd like. Also, since we're going all in with the dairy (Moo!), I added a tablespoon of nonfat dry milk powder. It really adds creaminess and background flavor, but leave it out if you don't have any.

If you like the results, you could try this with lower fat dairy. But even with the full fat dairy products, it's already fairly low in calories thanks to the allulose.

Cuisinart Ice Cream Maker With Condenser

And here's another plug for this 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.

Vanilla Flavored Frozen Yogurt with Allulose

I recently made a batch of the frozen yogurt with allulose as vanilla flavor rather than chocolate. Changes are in the notes section of the recipe. To make it as vanilla, you just omit the cocoa powder, add an extra tablespoon of milk powder, an extra tablespoon of sugar, and use a tablespoon of vanilla bean paste.

• 100 grams allulose
• 3 tablespoons sugar
• 2 tablespoons nonfat dry milk powder
• ¼ teaspoon xanthan gum
• ⅛ teaspoon salt
• 1½ cups Fairlife whole milk
• ¾ cup plain Greek yogurt
• ¼ cup cream
• 2 tablespoons golden syrup
• 1 tablespoon vanilla bean paste
• 1 tablespoon vodka

• Oat Flour Oatmeal Chocolate Chip
• Gluten-Free Chocolate Chip Cookies
• Buttermilk Banana Bread
• Favorite Gluten-Free Fudge Brownies
• Gluten-Free Raisin Bread

Recipe