Reviewed: Sep. 25, 2009

I made this recipe exactly as written, and it was DELICIOUS!! I think the cornstarch was the right amount. I poured the mixture into popsicle molds instead of using an ice cream maker. While it didn't freeze hard enough to hold onto the popsicle sticks, it was an excellent creamy texture, and a great low-fat (although it didn't taste low-fat) answer to my chocolate cravings. Thanks a bunch!!!

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Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

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Reviewed: 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!

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KIMBERLYMI

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Reviewed: Jun. 21, 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 :)

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branchan

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Columbia, Missouri, USA

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Reviewed: Jun. 15, 2009

Per the other reviews I added 2 Tbls cornstarch and 1 Tbls cocoa powder. This was absolutely faulous!!! SOOOO rich and creamy. I had a little evaporated milk on hand but next time I think I will try it with regular lowfat milk and one more tbls cornstarch. Very good recipe!

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cindius

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Reviewed: Mar. 4, 2009

This was my first foray into the world of frozen yogurt. I couldn't have been happier with the result. I used Lindt 70% dark chocolate and brown sugar for extra richness. I added 3 tbs of cornflour as suggested previously and forgot to get evaporated milk so I just used a cup of low fat milk instead.

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AUSSIE CASIE

Living In: Melbourne, Victoria, Australia

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Reviewed: Oct. 22, 2008

Very good! taste like a fudgecicle.

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Jill

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2008

This was VERY good. I used ony 1/3 cup sugar but I increased cornstarch to 3 tablespoons. I also added 3 tablespoons of cocoa powder (unsweetened) to the chocolate chips and evaporated mile. I used non-fat plain yogurt and it worked well. My husband is not wild about frozen yogurt but really enjoyed this.

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Angela

Cooking Level: Expert

Home Town: Norfolk, Virginia, USA

Living In: Christiansburg, Virginia, USA

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Reviewed: Jul. 21, 2008

I didn't have the evaporated milk, so I used half heavy cream and half milk. I also reduced the sugar to about half a cup. I agree that the key is to properly thicken the mixture by bringing it to a boil. I had no issues with this setting up at all. It thickened well and produced a very nice product that my family wants me to make again. I think I'd keep using the cream/milk mixture adn would skip the cornstarch part altogether as it left a slightly funky texture on the tongue.

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Mama_B

Cooking Level: Expert

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Reviewed: May 11, 2008

Great! I used less sugar- only 1/2 cup. I mixed an egg (or you could use egg substitute) into the milk to add some richness, and heated it slowly. I didn't use chocolate chips either. When the mixture had thickened over the heat (enough to coat the back of a wooden spoon- it takes me about 20 minutes), I took it off the burner and stirred in 2/3 cup of chocolate syrup with the vanilla. I felt like some mix-ins so to the churned yogurt I added eggless chocolate chip cookie dough and light eggless peanut butter cookie dough dipped in chocolate. What can I say? I'm a sucker for cookie dough.

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2008

LOVE IT! I can see how some people might not enjoy the tanginess of the yogurt, but I like the contrast to the sweet chocolate. I didn't have chocolate chips so I used abuelita hot chocolate mix instead (mexican hot Chocolate)a hole disk and less sugar. YUM the cinnamon in the abuelita added a nice touch, Thanks will deffinitly make this again.

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christa

Cooking Level: Expert

Home Town: Guthrie, Oklahoma, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 17, 2007

This was way too tart for me to even handle...It did thicken for me but I used 2 tbspns of cornstarch instead of teaspoons. I also used 18 packets of splenda instead of sugar. Not going to waste my time on this one again.

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Tina

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Reviewed: Aug. 23, 2007

I loved this recipe. My husband wasn't keen on the flavour, but the texture is fabulous. I had no trouble getting it to thicken - I think the key is to make sure you cook the mixture until it boils, and make sure it cools completely before putting it in the ice cream maker. I agree with another reviewer this recipe has a very 'sour creamy' taste which may be better suited to tangy fruit (i.e. raspberries, mango etc.) than chocolate chips. I'm looking forward to trying it with fruit.

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Allyson

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Reviewed: May 28, 2007

This really wasn't very good at all. I tried it a couple times and tried other peoples suggestions of adding more cornstarch and cooking it longer but it still didn't thicken properly and tasted quite awful. I definitely will not be making this again. Thanks anyway.

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robyn devine

Cooking Level: Intermediate

Home Town: Parksville, British Columbia, Canada

Living In: Grande Prairie, Alberta, Canada

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Reviewed: Apr. 10, 2007

This recipe doesn't deserve a star. I'm frozen yogurt connoiseur, and this was the worst I have ever had.

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frozenyogurtlover777

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Reviewed: Dec. 12, 2006

This was so good, the yogurt added just a little tang, and it was much richer than I would have imagined.

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Kristen

Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

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Reviewed: Aug. 29, 2006

I didn't like this at all, and I like almost everything.

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rocks

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: 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.

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Cath

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Reviewed: Aug. 7, 2006

This is a very rich and tasty frozen yogurt. I never could get it to thicken up but once it was in the freezer for about eight hours it was the perfect texture. This is a great frozen yorgurt recipe.

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gooberette

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jul. 11, 2006

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.

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MSWORLD007

Cooking Level: Expert

Home Town: Kingston, Ontario, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jul. 4, 2006

Very disappointing. It tasted terrible and was NOT at all as the recipe explains. It never thickened and when tasted it was terrible. Save yourself and drive to the grocery store instead.

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Jennifer

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