Collegiate Culinaire: Chocolate FroYo
Answer: My version of Chocolate-Covered Katie’s “Brownie Batter Frozen Yogurt” with a German-Chocolate spin.
I really like this recipe. It uses yogurt, which makes it a bit more tart, similar to what you might get at Orange Leaf or some other froyo joint. The peanut butter dollop and coconut flakes were added on top because that’s my favorite way to prepare chocolate ice cream, like a German-Chocolate Cake, an idea inspired by a slab menu item at Cold Stone Creamery stores.
Brownie Batter Frozen Yogurt
- 3 cups plain or vanilla yogurt of choice (I used Silk soy yogurt. I obviously can’t vouch for all brands, but I’m sure many other brands will work.)
- 1/4 cup plus 1 tbsp cocoa powder (Or try dutch cocoa for even more of a “brownie” flavor.)
- 1/8 tsp baking soda
- a little over 1/4 tsp salt
- 1 tbsp pure vanilla extract
- 3-4 tbsp xylitol or sugar (or more to taste, depending on the yogurt you use. Remember that the frozen result will be less sweet than the initial batter.)
- 2 stevia packs (or 1/16 tsp uncut) or 2 tbsp brown or white sugar
- optional: handful of chocolate chips
Combine all ingredients in a large bowl, and stir until completely combined. Transfer to an ice-cream maker (If you don’t have one, see nutrition link below.) Important note: Be sure that you like the taste of the particular yogurt you’re using. A few of my friends thought this recipe had a strange taste, but it turns out they just didn’t like the Silk yogurt!