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.
Has any one made ice cream(vanilla) with evaporated milk or a sugar free mix? - JJ