Reviewed: Apr. 23, 2012

I did not care for this.

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Reviewer:

Jill

Cooking Level: Intermediate

Living In: Fort Polk, Louisiana, USA

Reviewed: Apr. 3, 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!

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 29, 2012

Holy was this awesome! I had been hesitant because I've had issues melting chocolate for ice cream (in the past I've ended up with a very grainy mix) but this was awesome. It is super smooth. I made it with Vanilla flavoured yogurt so I cut back the amount of sugar (I'm also not an overly sweet loving person). I think I might have also ODed on the corn starch, but added some homo milk and that seemed to sort it out. All in all, I will make this again for sure! Oh man, it is a delicious way to end a hard day!

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Reviewer:

SuzieQ

Cooking Level: Intermediate

Reviewed: Jan. 2, 2012

I would skip the chocolate chips and just use a good cocoa. The choc chips make it taste funny, unless you are using a good quality chocolate. Definetely cut the sugar down to 1/2 cup. It was sweet enough. I used vanilla yogurt and thought about skipping the vanilla, but after tasting it, I decided to add the vanilla. It helped tone down the tanginess of the yogurt taste. Probably won't use this recipe again, but it was fun trying this as a first. Maybe once I make more icecream I can try it again once I see what works. Est and what doesn't. Great recipe if you just want a little bit of icecream.

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Reviewer:

amy

Reviewed: Nov. 29, 2011

it was ok. it needed to harden for several hours after I froze it in the kitchen aid attachment. I will be trying other recipes to see if there is one I like more.

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Reviewer:

chefn24

Reviewed: Nov. 12, 2011

Good, but I can't really place what it tastes like it's missing... Maybe creaminess? It was very rich indeed, but maybe I won't use semisweet chocolate chips next time. For some reason this recipe tastes different from other chocolate frozen yogurts I love.

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Reviewer:

CookieMonster

Home Town: Olalla, Washington, USA

Living In: Tacoma, Washington, USA

Reviewed: Sep. 23, 2011

I used a handful of chocolate chips, since that's all I had, three tablespoons cocoa, and a hint of peppermint. It turned out really rich! The only thing I didn't really like was how gooey it was. Before freezing, it could have been pudding!

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Reviewer:

erikavonb

Cooking Level: Expert

Reviewed: Aug. 21, 2011

The only change I made the first time I did it was to use milk chocolate chips instead. I just prefer the flavor and it was great. Still trying to cut back the calories... the next time I used 1/4 cup of splenda and 1/2 cup of sugar and it was wonderful. This time I am trying the opposite and using more splenda than sugar. This is a keeper in my book.

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Reviewer:

Beckie Farrant

Cooking Level: Intermediate

Home Town: Elgin, Illinois, USA

Living In: Camas, Washington, USA

Reviewed: Aug. 7, 2011

Delicious! Very rich but very yummy. I increased the cornstarch to 4 teaspoons based on other reviews but didn't change anything else. Don't strain the yogurt! I did on my first try b/c I had to do that when I made vanilla frozen yogurt and my chocolate didn't solidify. Lesson learned, don't strain unless it tells you to.

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Reviewer:

Dede

Reviewed: Aug. 3, 2011

Being allergic to cow's milk, I made this one with evaporated goat milk and goat milk yogurt... turned out incredibly well! I love that this uses ingredients I generally have around my house anyway. I used some of the suggestions from Cath's review (from August 2006) and I think they helped quite a bit... in particular, adding a bit more cornstarch and a bit less sugar. Didn't have any Dutch Process Cocoa at the time, but I plan on adding a bit the next time I make it.

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