Chocolate Greek Yogurt Ice Cream Recipe
A creamy, smooth, and healthier take on classic ice cream using Greek yogurt, cacao powder, and natural sweeteners. This Chocolate Greek Yogurt Ice Cream is rich in flavor, low in added fats, and perfect for a guilt-free dessert that combines the tanginess of yogurt with deep chocolate notes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Ingredients
- 3 cups plain, unsweetened Greek yogurt
- 1 cup cacao powder
- ½ cup almond milk (plain or vanilla, unsweetened)
- 1 Tbsp vanilla extract
- ⅔ cup maple syrup
- Pinch of sea salt
Instructions
- Blend: Place all ingredients—Greek yogurt, cacao powder, almond milk, vanilla extract, maple syrup, and a pinch of sea salt—into a blender. Blend thoroughly until the mixture is smooth and the cacao powder is fully incorporated, ensuring there are no lumps.
- Churn: Pour the blended mixture into an ice cream maker. Churn according to your ice cream maker’s instructions, which typically takes about 15 minutes with a KitchenAid model. The mixture will thicken to a soft-serve consistency during this process.
- Freeze: For a softer, fresh-serve dessert, serve directly after churning. If you prefer a firmer, traditional ice cream texture, transfer the churned ice cream into an airtight container or a container lined with parchment paper. Wrap tightly with plastic wrap to prevent freezer burn and freeze for at least 30 minutes to set.
- Serve: Before serving, allow the ice cream to thaw slightly for a better scooping texture. Add your choice of toppings such as nuts, chocolate chips, or fresh berries, and enjoy a delicious, creamy chocolate treat.
Notes
- Use plain, unsweetened Greek yogurt to keep the recipe low in added sugars.
- Vanilla almond milk adds a hint of flavor but can be substituted with plain almond milk.
- Adjust the maple syrup quantity if you prefer a sweeter or less sweet ice cream.
- For a dairy-free version, substitute Greek yogurt with coconut yogurt.
- If you don’t have an ice cream maker, pour the blended mixture into a freezer-safe container and stir every 30 minutes until firm to prevent large ice crystals.
- Storing the ice cream in an airtight container is essential to avoid freezer burn and maintain texture.
Keywords: Chocolate Greek Yogurt Ice Cream, healthy ice cream, low fat dessert, frozen yogurt dessert, homemade ice cream, cacao ice cream, maple syrup sweetened
