This frozen yogurt will be your new favorite treat if you like chocolate and raspberries together (who doesn’t?).
It has a creamy texture, a little acidity, a lot of rich dark chocolate, and a fresh raspberry sauce that provides just the proper amount of sweetness.
The best part?
You don’t even need an ice cream machine!
Mix, swirl, freeze, and enjoy.
Great for a summer dessert, a fun snack with the kids, or really any time you want chocolate!
What You Will Need
For the Chocolate Yogurt Ice Cream:
- 2 cups of Greek yogurt with full fat
- ½ cup of thick cream
- ¼ cup of honey or maple syrup
- ½ cup chocolate powder that isn’t sweet
- 1 teaspoon of vanilla extract
- ¼ teaspoon of salt
- ½ cup of finely chopped dark chocolate
For the Raspberry Swirl:
- 1 cup of fresh raspberries
- 2 teaspoons of sugar or honey
- 1 tsp. of lemon juice
Pro Tips:
- For the creamiest texture, use full-fat yogurt. Low-fat yogurt gets too frosty.
- Chop the chocolate very finely so that it mixes in well and doesn’t feel chunky.
- You can add more honey to taste because raspberries can be sour.
- Wait a few minutes before serving to get the proper texture for scooping.
- Mix the yogurt well to make sure the chocolate powder is completely incorporated in.
Things You’ll Need
- Bowls for mixing
- Whisk
- A small pot
- A food processor or blender
- Container that can go in the freezer
Changes and Substitutes
- No dairy? Use coconut cream and yogurt.
- A sweeter taste? You might also add extra honey or even a banana that has been mashed up.
- Different fruit? Instead, try blackberries or strawberries.
- Want more crunch? Before freezing, mix with some crushed nuts or chocolate chips.
How to Prepare Ahead of Time
- You may make the raspberry sauce a day ahead of time and keep it in the fridge.
- For simple snacking, freeze the yogurt mixture in little amounts.
How to Make It
- Make the swirl with raspberries
Put the raspberries, honey, and lemon juice in a small saucepan over medium heat. Stir the raspberries every so often while cooking for about 5 minutes, or until they break down and become a thick sauce. Take off the heat and let it cool all the way down. - Mix the Chocolate Yogurt Base
In a big bowl, whisk together the Greek yogurt, heavy cream, honey, cocoa powder, vanilla extract, and salt until everything is smooth and well mixed. Add the coarsely chopped dark chocolate and mix well.
- Layer and swirl
Put the chocolate yogurt mix in a container that can go in the freezer. Use a knife or skewer to gently swirl the cooled raspberry sauce into the yogurt after you have spooned it on top. - Freeze and serve
Put a lid on the container and freeze it for at least four hours, or until it is hard. Before you scoop and serve, let it sit at room temperature for 5 to 10 minutes.
Storing and using leftovers
- Store in the freezer in a container that doesn’t let air in for up to two weeks.
- Let it sit for a few minutes before scooping it out. It gets hard!
- Mix any leftover food into a smoothie to make a chocolate raspberry shake.
Last Thoughts
This frozen yogurt with dark chocolate and raspberries is creamy, rich, and full of fresh taste. It’s much like what you’d get from an ice cream store, but it’s far better for you! It works well for sharing with family, serving at a summer party, or taking a spoonful right out of the freezer.
Try it and tell me how it goes! Did you add any fun twists? Leave a remark below; I’d love to hear from you. 🍫🍦✨
