I Love Chocolate

by Stephanie Zonis


Chocolate Chip Frozen Yogurt

1 generous quart


This is easy! You start with a yogurt base, so there's no cooking involved. You'll need a one-quart ice cream freezer; mine is an electric Krups La Glaciere, and it's performed beautifully for me for a few years now. I use Stonyfield Farm French Vanilla Yogurt as my base for this recipe. I have found Stonyfield Farm's yogurt to be milder and less tart than some, and I like the company as much as I do their products (check out their website at www.stonyfield.com). You can use any vanilla yogurt you like, but I haven't tried making this with other brands, and the sweetness level may need adjusting. Buy one quart of whatever yogurt you choose, not three 8-ounce cups. Because yogurt is such a thick liquid, it takes more than 8 ounces to make a cup. If you buy the quart, you'll have a little yogurt left over, but not a full cup.

It is important not to serve this directly from the freezer. Once it has frozen through, if you do serve it straight from the freezer it will be rather icy-textured and not sweet enough. Scoop out what you'll need, and allow it to stand at room temperature for 5 to 15 minutes or so. As with most frozen, churned desserts you make at home, this is best within about 3 days of churning.


2 Tbsp. instant nonfat dry milk powder
2 Tbsp. cold water
3 cups Stonyfield Farm (or other)
   French Vanilla yogurt, stirred before measuring
1/2 cup granulated sugar
1 Tbsp. vanilla
Optional: 2 Tbsp. white crème de cacao
2/3 cup miniature semisweet chocolate chips


In a small cup, combine nonfat dry milk powder and cold water. Stir thoroughly to dissolve powder as much as possible.

In medium bowl, combine yogurt, sugar, and vanilla; stir well to blend thoroughly. Stir in dissolved powdered milk. For easier handling, pour into nonaluminum pitcher of about one quart capacity (you'll have about 3-1/2 cups of yogurt mixture). Chill yogurt mixture at least 3 hours, covering after about an hour.

Follow manufacturer's directions for freezing yogurt. When yogurt is about three-quarters frozen, add optional liqueur if desired, one tablespoon at a time. When yogurt is almost frozen, add chocolate chips, continuing to churn until chips are incorporated.

Stir yogurt well before packing into freezer carton(s) and freezing (as the yogurt will be less frozen at this point, many chips may sink to the bottom of the freezing cylinder. Stirring before packing into carton(s) will help that. Freeze yogurt at least 3 hours before serving. Allow to soften slightly at room temperature before eating. Use within about 3 days of churning.


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Copyright © 2001 Francesca Chocolate Productions. All Rights Reserved.

Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You may: print copies of the information for your own personal use; store the files on your computer for your own personal use only; and reference hypertext documents on this server from your own documents.

This page created July 2001

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