Best Chocolate Frozen Yogurt Recipes

CHOCOLATE FROZEN YOGURT

Steps:

• Stir together the cornstarch and sugar, and place in a saucepan. Stir in the evaporated milk, and chocolate chips. Cook over medium heat until chocolate is melted and the mixture is thickened. Stir constantly to prevent burning.
• Remove the mixture from the heat, and stir in the plain yogurt and vanilla. Refrigerate until chilled.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

HEALTHY CHOCOLATE CHIP PEANUT BUTTER FROZEN YOGURT RECIPE BY TASTY

Steps:

• Combine all ingredients except the chocolate chips into a food processor or high-speed blender, process until consistent color and completely smooth.
• Pour into a pan. Mix into dark chocolate chips and smooth into an even layer.
• Freeze 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping).
• Scoop into a bowl and top with your favorite toppings.
• Enjoy!

FROZEN BANANA YOGURT WITH PEANUT BUTTER AND CHOCOLATE-HAZELNUT SWIRL

Steps:

• Put the banana pieces in the freezer until frozen.
• Put the frozen bananas in a blender and puree. Add the yogurt and peanut butter, then puree until smooth. Transfer the contents to a bowl and fold in the chocolate-hazelnut spread until halfway incorporated. Return the contents to the freezer and freeze until ready to scoop. Serve cold.

PEANUT BUTTER AND BANANA FROZEN YOGURT WITH CHOCOLATE CHUNKS

Steps:

• Blend yogurt and bananas together in a blender until smooth. Add peanut butter and blend until smooth.
• Pour yogurt mixture into your ice cream maker and process according to manufacturers' instructions to solidify the mixture, 15 to 20 minutes. Add the chocolate chunks and process 2 to 3 minutes more. Transfer frozen yogurt to a container and freeze, at least 2 hours.

CHOCOLATE-PEANUT BUTTER FROZEN YOGURT

Steps:

• In a large metal bowl with an electric mixer, beat together condensed milk, peanut butter, vanilla, and salt until smooth. With mixer on low, beat in yogurt, milk, and cocoa powder until smooth, scraping down sides of bowl as necessary. Freeze until firm but scoopable, about 4 hours, beating with an electric mixer every hour.

GLUTEN-FREE CHOCOLATE PEANUT BUTTER FROZEN YOGURT DESSERT BARS

Steps:

• Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
• In small bowl, mix melted butter and honey; set aside. Coarsely crush cereal. In medium bowl, mix cereal, 1/2 cup salted peanuts and 1/4 cup miniature chocolate chips. Add butter mixture; stir to thoroughly coat. Press mixture firmly in bottom of pan. Bake 10 minutes; remove to cooling rack 15 minutes. Place in freezer about 10 minutes or until chilled.
• Meanwhile, in small microwavable bowl, mix 1/4 cup peanut butter and 1/4 cup miniature chocolate chips. Microwave uncovered on High 30 to 45 seconds, stirring every 15 seconds, until smooth. Set aside to cool.
• Remove crust from freezer. Spoon yogurt over crust; spread evenly. Spoon peanut butter mixture in small dollops over yogurt. Using knife, swirl peanut butter mixture into yogurt. Sprinkle with Toppings.
• Freeze completely, about 4 hours. Remove from freezer 10 minutes before cutting.

MINT DARK CHOCOLATE CHIP FROZEN YOGURT

Steps:

• Blend yogurt, milk, sugar, and peppermint extract in a food processor and puree until smooth, about 30 seconds.
• Transfer yogurt mixture to ice cream maker and freeze according manufacturer's directions.
• Transfer the frozen yogurt mixture to a 1-quart container and fold in chocolate chips. Freeze mixture for 2 hours; stir to evenly distribute chocolate chips and freeze until hardened, about 2 hours.

BANANA CHOCOLATE WALNUT FROZEN YOGURT

Steps:

• Combine Greek yogurt, frozen bananas, and sugar in a blender; blend until smooth.
• Pour yogurt mixture into an ice cream maker. Freeze according to manufacturer's instructions until yogurt is the texture of soft-serve ice cream, about 15 minutes. Stir in walnuts and chocolate chips.

CHOCOLATE BANANA FROZEN YOGURT

Steps:

• In medium saucepan over medium heat, stir together cocoa and sugar.
• Stir in evaporated milk.
• Stir constantly until sugar is dissolved.
• Remove from heat and stir in corn syrup.
• Cool completely.
• Add yogurt and banana, stir with whisk until blended.
• Refrigerate several hours until cold.
• Pour mixture into 1 quart ice cream machine.
• Use manufacturer's directions to finish it off.

YOGURT CHOCOLATE CHIP FROZEN BANANA RECIPE BY TASTY

Steps:

• Cut the bananas in half horizontally.
• Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
• In a tall glass or mixing cup, add Greek yogurt and almond milk, and mix together. If the texture is too thick, add more almond milk until the coating is silky.
• Place chocolate chips onto a plate. Dip the bananas into the yogurt coating, then roll or sprinkle on toppings.
• Place bananas in freezer until the coating has hardened.
• Enjoy!

MEXICAN CHOCOLATE FROZEN YOGURT

Steps:

• Combine yogurt, sugar, cocoa powder, half-and-half, cinnamon, cayenne pepper, and salt together in a bowl until smooth. Refrigerate yogurt mixture until completely chilled, at least 2 hours.
• Transfer yogurt mixture to your ice cream maker and process for 1/2 the amount of time recommended in manufacturers' instructions for ice cream until firm and creamy, 1 to 2 hours.

MINT CHOCOLATE CHIP FROZEN YOGURT

Steps:

• In a large bowl, sprinkle the gelatin over 1/2 cup of the milk. In a small saucepan, combine the remaining 1/4 cup milk with the Splenda, and bring to a boil over high heat. Pour the hot mixture into the bowl, and whisk until the gelatin has dissolved.
• Whisk the yogurt into the gelatin mixture. Whisk in the peppermint extract and a drop or two of the green food coloring, enough to achieve the desired color.
• Freeze the mixture in an ice cream maker according to the manufacturer's instructions. When the mixture is nearly frozen but still slightly soft, add or stir in the chopped chocolate. Serve immediately, or transfer the yogurt to a sealed container and freeze up to 2 days.
• nutrition information:
• Fat: 25g (before), 3.8g (after)
• Calories: 315 (before), 144 (after)
• Protein: 19g
• Carbohydrates: 16g
• Cholesterol: 1mg
• Fiber: 1g
• Sodium: 80mg

GLUTEN-FREE CHOCOLATE PEANUT BUTTER FROZEN YOGURT DESSERT BARS

Steps:

• Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
• In small bowl, mix melted butter and honey; set aside. Coarsely crush cereal. In medium bowl, mix cereal, 1/2 cup salted peanuts and 1/4 cup miniature chocolate chips. Add butter mixture; stir to thoroughly coat. Press mixture firmly in bottom of pan. Bake 10 minutes; remove to cooling rack 15 minutes. Place in freezer about 10 minutes or until chilled.
• Meanwhile, in small microwavable bowl, mix 1/4 cup peanut butter and 1/4 cup miniature chocolate chips. Microwave uncovered on High 30 to 45 seconds, stirring every 15 seconds, until smooth. Set aside to cool.
• Remove crust from freezer. Spoon yogurt over crust; spread evenly. Spoon peanut butter mixture in small dollops over yogurt. Using knife, swirl peanut butter mixture into yogurt. Sprinkle with Toppings.
• Freeze completely, about 4 hours. Remove from freezer 10 minutes before cutting.

FRESH MINT CHOCOLATE CHIP FROZEN YOGURT

Steps:

• Coarsely chop the mint leaves and put them in a saucepan with the cream. Bring just to a simmer over medium heat, occasionally stirring and pressing the mint leaves so that they release the oils. As soon as it comes to a simmer, add the brown rice syrup and stir to combine, then turn off the heat. Leave the mixture on the stove top to steep for 30 minutes. Pour the cream mixture into a bowl through a fine-mesh sieve to remove the mint leaves. Add the peppermint extract and yogurt to the bowl and whisk to combine. Cover the mixture and chill in the fridge for at least 30 minutes and up to overnight. Churn the yogurt mixture in an ice cream maker, following the manufacturer's instructions. When the yogurt if finished churning, stir in the chocolate (hs note: alternately, I usually drizzle in just-melted chocolate instead of chopped). Serve immediately (recommended!), or transfer to a covered container and store in the freezer, where it will firm up increasingly over time.

CHOCOLATE FROZEN GREEK YOGURT

Steps:

• 1. In a mixing bowl, combine all the ingredients except shaved chocolate; whisk until well-blended. Pour chocolate mixture into the bowl of an ice cream maker and process until nice consistency according to the manufacturer's instructions, about 15 minutes. Five minutes before the end of churning, add shaved chocolate.
• 2. Spoon chocolate yogurt mixture into containers and transfer to the freezer for 3 to 4 hours before serving. Garnish with raspberries, mint leaf and a small square of dark chocolate. Makes 1 pint
• 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Hd4QUbyViQY

REALLY LOW-FAT CHOCOLATE FROZEN YOGURT

Steps:

• In bowl or food processor, combine all ingredients until sugar dissolves.
• Note: You can start with less sugar, and then just add sugar to taste until it's as sweet as you want it to be.
• Refrigerate until very cold -- at least four hours, or up to two days.
• Transfer to ice cream maker and freeze according to manufacturer's directions.

EASY CHOCOLATE PEANUT BUTTER FROZEN YOGURT

Steps:

• Mix the Nesquik with the yogurt in a bowl with a whisk or fork until fully blended.
• 3 tablespoons of peanut butter is an estimate-- it's approximately how much I use. Feel free to use as much or little as you want. But it should be cold and "cuttable" if it's the natural type, like it'll retain its shape after you drop it in the yogurt.
• Mix some clumps of peanut butter of varying size into the yogurt.
• Pour the mixture into 4 ramekins or little containers, or one big one, whatever you prefer. I like about 4 1/2-cup servings. Cover each one with plastic wrap to prevent freezerburn, and let freeze for at least 90 minutes prior to eating.

CHOCOLATE FROZEN YOGURT WITH CHUNKY ROCKY ROAD SAUCE

Steps:

• In a medium microwave-safe bowl, combine the chocolate syrup and peanut butter. Cover with plastic wrap and microwave on HIGH for 30 seconds, until warm. Stir in the marshmallows and raisins.
• Spoon the frozen yogurt into individual dessert bowls, then spoon the rocky road sauce over the top and serve.

CHOCOLATE FROZEN YOGURT

Steps:

• In a small saucepan, bring the chocolate, agave nectar, milk, and salt to a simmer over medium heat. Remove the pan from the heat and whisk until smooth. Whisk 1/2 cup of the yogurt into the warm chocolate mixture. Then add the remaining yogurt and whisk until the mixture is smooth.
• Freeze the yogurt mixture in an ice cream maker according to the manufacturer's directions. Serve immediately, or transfer to a tightly sealed container and freeze up to 2 days.
• nutrition information:
• Fat: 32g (before), 11.4g (after)
• Calories: 521 (before), 276 (after)
• Protein: 14g
• Carbohydrates: 38g
• Cholesterol: 8mg
• Fiber: 3g
• Sodium: 102 mg

CHOCOLATE ALMOND FROZEN YOGURT

Steps:

• In a medium bowl; whisk everything together until the sugar and cocoa dissolve.
• Turn the ice cream machine on and pour mixture into the freezer bowl.
• Let mix until thickened, about 25 to 30 minutes.
• Place mixture in a freezer container and freeze until firm enough to scoop.
• Garnish with a light dusting of cocoa powder. (optional).