I know, I know. Who posts a frozen yogurt recipe in January? It’s supposed to get down to 9° tonight, and I’m posting an ice cream recipe. Timing has never been my strong suit.
This foray into summer madness came to be thanks to some dental work I had last week. As I was strapped down to a chair getting my teeth poked and prodded, Craig drove across the street to the grocery store to pick us up something to make for dinner. Being the amazing, thoughtful husband he is, he also tossed two pints of gelato into his cart. Because chewing things after having your jaw pried open for two hours is never fun.
The gelato flavors? Dark chocolate and coconut. Which we mixed together into the most perfect of creamy treat. It tasted like someone took a Mounds bar and make it 1000 times better and in frozen treat form. I knew I had to try my hand at making my own healthier version of this gelato cocktail. Hence the whole frozen yogurt in January thing.
I’m not exaggerating when I say this quite possibly might be the best thing that’s come out of my ice cream maker. It rivals the Sweet Corn Ice Cream Extravaganza of 2011. Why? Well, the flavor is perfect, but the real amazingness of this recipe comes from how creamy, smooth and rich the frozen yogurt is. I’ve never had great success with perfecting fro-yo at home, but this recipe knocked it out of the park. They key was using half yogurt and half coconut milk. The best ice cream recipes I’ve made at home include a heckload of heavy cream, eggs and a ton of sugar. This recipe managed to be creamy, decadent and, gasp, healthy(ish).
I can’t wait to make this recipe in the summer. When it’s actually seasonally appropriate to eat frozen yogurt. And when I don’t have to bundle up under three sweaters and a blanket to enjoy it.
[box]
Dark Chocolate Coconut Frozen Yogurt
by
Prep Time: 4 hours
Cook Time: 15 minutes
Makes: 8–1/2 cup servings
Ingredients
- 1-14 ounce can light coconut milk
- 1/4 cup honey
- 2 teaspoons cocoa powder
- 1 tablespoon arrowroot powder or cornstarch
- 1/2 cup semisweet chocolate chips
- 1/2 cup dried, unsweetened coconut
- Pinch of salt
- 1/2 teaspoon coconut extract (optional, gives fuller coconut flavor)
- 1-1/2 cup plain, low-fat yogurt
Instructions
- In a medium saucepan, whisk together the coconut milk, honey, cocoa, and cornstarch until blended. Turn on heat to medium-high and bring to a simmer.
- Remove from heat, stir in chocolate chips, coconut, coconut extract, and salt. Continue stirring until chocolate chips have melted.
- Chill chocolate mixture in fridge until completely chilled—about 3 hours.
- Once cold, whisk in the yogurt and then process in an ice cream maker according to manufacturer’s directions for frozen yogurt.
- If you don’t have an ice cream maker, you can also freeze the mixture, stirring every 30 minutes. The end result will be harder and icier, but still delicious!
[/box]
Nutrition Info
Per 1/2 cup serving
##LAVEEM_LABEL-ID:b0099538##
Do you eat a lot of ice cream during the winter?
MY OTHER RECIPES
I think it’s easier to make ice cream in the winter. When I want ice cream in midsummer and I try to make it, my house is often too hot and my ice cream maker bowl doesn’t stay completely freezing cold for long enough to churn the ice cream. Then it turns out really shitty.
I will eat ice cream no matter the day/time/weather/season etc…I love it 🙂
this looks fantastic! think this would work using greek yogurt?
Absolutely!
Your bowls are wonderful and 9 degrees sounds like a heatwave 🙂 I’m still making homemade ice cream though the winter, so I have no issues with you posting killer recipes. Thanks!
Mmmm. I must learn the art of making ice cream. This looks delicious.
Ice cream, all the time, forever and ever.
This recipe combines all my favorite things! Can’t wait to try it!
Thank you 😀
I am not a huge ice cream fan, but your combo of yogurt & coconut milk has me intrigued. Also I love coconut. And chocolate.
When I was a kid, we would occasionally make ice cream in an old fashioned ice cream maker, and we always did it in the winter because we needed the snow to pack in the ice cream maker. Also, we would get the actual cream from neighbors who had cows. That ice cream was good stuff.
Hi Cassie! New reader here, spent the past Sunday reading your blog at work (oops…) and I absolutely love it!
This recipe looks delicious. Mind sharing what kind/brand of cocoa powder you use?
Trader Joe’s. 🙂
Oh mannn this makes me want an ice cream maker so badly!
This looks amazing! I’ve been trying to cut down on the refined/processed sugar, so ice cream, which is possibly my most favorite food, has been drastically cut from my diet. I need to break out the ice cream maker to try this!
I appreciate the mid-winter frozen dessert recipe. Ice cream is a year round thing in my house. We eat wayyyyy too much of it. I tried this recipe and it was great! I pretty much followed it except I chopped up a fancy super dark vegan chocolate bar with coconut that I got for Christmas from a friend. Thanks for sharing!
Hello! i don’t understand the 1-14 ounce coconut milk in DARK CHOCOLATE COCONUT FROZEN YOGURT, how many ml are this? or cup? Thank you for your time, big hugs from Greece. Amalia
14 ounces is 1-3/4 cups. 🙂
Hi, is it 1/2 cup of yoghurt or 1 & 1/2 cups of yoghurt?
Thanks 🙂