Chocolate Frozen Yogurt Recipe -
Chocolate Frozen Yogurt Recipe

Chocolate Frozen Yogurt

Recipe by  

"Wonderfully rich frozen yogurt. The taste is like chocolate cream pie filling with a bit of tang from the yogurt. Lots of calcium, but low in fat and calories - a sweet treat you can feel good about!"

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    2 hrs 20 mins


  1. Stir together the cornstarch and sugar, and place in a saucepan. Stir in the evaporated milk, and chocolate chips. Cook over medium heat until chocolate is melted and the mixture is thickened. Stir constantly to prevent burning.
  2. Remove the mixture from the heat, and stir in the plain yogurt and vanilla. Refrigerate until chilled.
  3. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
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Reviews More Reviews

Most Helpful Positive Review
Aug 23, 2006

After reading the reviews for this recipe I decided to try it anyway. I think those who didn't have success are inexperienced cooks who don't understand cornstarch. Anyway, I used 2-3 Tablespoons of cornstarch, not teaspoons. 1/4 c. sugar, because the choc. chips are so sweet. I added 3 heaping tablespoons of Hershey's Special Dark Cocoa, Dutch process. Oh, my, what a great ingredient! You have to cook the milk concoction til it boils, which means you have to use some heat to get it to thicken, which it does no problem if you use enough cornstarch and enough heat. My family loves this recipe and I think next time I'll try adding 1/4 peanut butter or a few peppermint sticks for a change. Excellent ice cream.

Most Helpful Critical Review
May 04, 2008

This was VERY sweet. I love sweet stuff, but this was just too much. I would halve the sugar next time. Also, I did 2 tablespoons cornstarch which thickened it up very well.

Apr 03, 2012

I used Truvia sweetener and nonfat GREEK yogurt. I took another reviewer's suggestion and added three tablespoons of dutch process chocolate. I froze this, then scooped it out and ran it through the blender, then re-froze. That's something I learned to do with homemade frozen yogurt to decrease the ice crystals and make for a smoother end product. Wow oh wow, this was incredible! Everyone loved this, even my froyo hating husband. This recipe will be made a lot this summer, I can tell you that!

May 10, 2004

This is delicious! I used DANNON light vanilla yogurt with regular evaporated milk ( I figured the fat content would even itself out) and just a couple of tbs of sugar because the yogurt was already flavored - mmmm! I also just poured the recipe into my popsicle molds and popped them into the freezer and ended up with chocolate cheesecake flavored fudgesicles! Highly recommended, actually nutritious and ready in no time at all!

Feb 18, 2006

This was great! The first time I used vanilla yogurt and 3 T. sugar, and 2 T. cornstarch to thicken. I added a shot (1oz) of bourbon, which smoothed things out and added a yummy flavor. The second time, I used plain yogurt and aspartame packets instead of sugar (18 packets = 3/4 c sugar) and it was still delicious. A really good, rich low fat recipe. It benefits from the addition of a spoonful of cocoa powder to enhance the chocolate flavor.

Jun 22, 2009

I used sweetened condensed milk (didn't have evap milk), 1 cup yogurt, 3 tbs of cocoa, and 1/2 cup of chocolate chips. Omitted the sugar and the cornstarch because the condensed milk was sweet enough and thick enough. Using cornstarch to thicken the low-fat milk, though, is a really great idea and one I will probably use in the future :)

Sep 10, 2009

This was delicious! Smooth, creamy, and chocolatey with a minor background tanginess from the yogurt. Per other reviews I used a tablespoon of corn starch and added a tablespoon of unsweetened dutched cocoa powder. I combined these with 1/2 cup sugar in a saucepan with the evaporated milk, and brought it to a boil, stirring regularly. After boiling for a couple of minutes, it thickened up nicely. Then I reduced the heat to low and added the chocolate chips. I made sure to use good-quality chocolate (Green Black brand cocoa and Ghirardelli chocolate chips). I also used vanilla low-fat yogurt and omitted the vanilla, since that's what I had on hand. The end result was creamy, thick, and chocolatey. It was great right out of the ice cream maker (soft serve consistency) and frozen overnight (hard pack consistency). Thanks for the recipe!

Jan 24, 2011

Made exactly as stated. Was a little bitter, probably due to the bittersweet chocolate. Still good. Really sweet - I think you could cut back on the sugar by 1/4 C. Next time I might try dark chocolate rather than bittersweet and cutting back on the sugar accordingly.


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  • Calories
  • 180 kcal
  • 9%
  • Carbohydrates
  • 33.2 g
  • 11%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 73 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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