May 27, 2012 • Posted by Jean at Delightful Repast
Kids love chocolate frozen yogurt and, made with cocoa, it couldn't be easier. Since there’s no cooking involved, even very young children can safely get in on the action. A splash of leftover strongly brewed coffee adds another dimension to the chocolate flavor. If you’re making a batch for adults, though, try a couple tablespoons of coffee liqueur instead.
Homemade frozen yogurt is a treat you can feel good about serving to your family. No strange chemicals or other unpronounceable additives. My ice cream maker has earned a permanent spot on the counter and its gel-filled canister, a permanent place in my freezer. Keeping the canister in the freezer at all times means it's always ready to go!
Chocolate Frozen Yogurt
Makes about 5 cups
1 32-ounce container organic plain yogurt (nonfat or regular)
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 cup milk
2 tablespoons strongly brewed coffee
1/2 teaspoon vanilla extract
- Strain the yogurt for at least 4 hours in the refrigerator. You can use cheesecloth in a colander set over a bowl; I just happen to have a set of two 16-ounce yogurt strainers. Getting all that extra liquid out of the yogurt will keep your finished product from being too icy.
- In medium bowl (I use 2-quart glass measure), whisk together sugar, cocoa and salt. Gradually whisk in milk, smoothing out any lumps.
- Add strained yogurt and remaining ingredients; whisk until thoroughly mixed and sugar is dissolved. Cover and refrigerate at least 4 hours or overnight.
- Assemble ice cream maker, such as the Cuisinart ICE-21; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 to 20 minutes.
- Transfer the soft frozen yogurt to a freezer-safe airtight container and place in freezer for at least 2 hours. If fully frozen, remove from freezer 15 minutes before serving for easier scooping.