Homemade Mint Chocolate Chip Fro Yo
This Homemade Mint Chocolate Chip Fro Yo recipe that tastes just like mint chocolate chip ice cream. But, I'm using yogurt instead of heavy cream making this an indulgent treat you'll feel good about enjoying all summer long!
If you're looking for more frozen desserts, check out some of my other favorite recipes like Vegan Chocolate Peanut Butter Ice Cream Bars, Organic Rocky Road Ice Cream, Sourdough Chocolate Chip Cookie Ice Cream Sandwiches, Olive Oil Brownie Ice Cream Sandwiches, or Cookies and Cream Coffee Ice Cream.
A Quick Look At The Recipe
- Recipe Name: Homemade Mint Chocolate Chip Fro Yo
- Ready In: 24 hours
- Makes: 6 servings
- Main Ingredients: milk, yogurt, cane sugar, peppermint extract
- Flavor Profile: cool, creamy mint
- Dietary Info: gluten free, no seed oils, eggless
- Difficulty: Easy!
- Why You’ll Love It: better than the yogurt shop!
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Why You'll Love This Recipe
- Homemade Frozen Yogurt: I love making homemade Mint Chocolate Chip Fro Yo as it's so easy. If you haven't ever made homemade frozen yogurt before, it's just like making ice cream!
- Eggless: This organic frozen yogurt tastes just like your favorite mint chip ice cream, but it has yogurt in place of eggs and heavy cream. Also, check out Palmer House Ice Cream for a delicious eggless ice cream recipe!
- Light & Creamy: I have always preferred organic frozen yogurt to ice cream as I feel it has a little lighter mouth feel. I'm obsessed with this recipe, to say the least! If you're a fro yo fan, like me, check out my Healthy Homemade Cherry Frozen Yogurt too!
Ingredients
- Milk: I use organic whole milk for flavor and it helps keep this yogurt from being icy. But, a low fat or nonfat milk also works (yogurt can become more icy with these).
- Yogurt: You want to use plain organic whole milk yogurt as well. This provides the best flavor. And, if you are using nonfat of low fat, you can end up with a more icy yogurt instead of creamy. You can also use Greek yogurt if you want added protein!
- White Chocolate: I use organic white chocolate, which really just makes this organic frozen yogurt incredibly creamy with the most perfect mouth feel. This is really more for texture, so you don't want to skip it. It won't taste like white chocolate, trust me.
- Chocolate Chips: I use organic mini dark chocolate chips because I like how tiny they are for eating. The larger chocolate chips can be harder to enjoy when frozen.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- You can use any kind of yogurt, nonfat, low-fat, full fat or even Greek. But, keep in mind that the higher fat yogurt will give you a more creamy fro yo and the lower fat yogurts may make it more icy. That's why I use full fat.
- If you want less sugar, you can reduce it, but I haven't tested this.
- If you want just plain chocolate chip fro yo, just leave out the mint extract.
- If you don't have mini chocolate chips, you can also use a chopped up dark chocolate bar.
- You can color this mint green if you want. I don't like using food dyes, but you can add a little bit of matcha powder in for a natural green dye. Or you can use India Tree's Nature's Colors blue and yellow!
- Store leftovers in an airtight container in the freezer.
How to Make Homemade Mint Chocolate Chip Fro Yo
- First, place the bowl of your ice cream maker in the freezer for at least 4 hours or overnight. In a medium pot, add the milk, cane sugar, and white chocolate.
- Put over high heat, and stir until it reaches 140°F on a thermometer. The sugar and white chocolate will be completely dissolved.
- Let the milk mixture come to room temperature, you can pop it in the fridge to help speed up the process.
Add in the yogurt and peppermint extract.
- Whisk until combined.
- Remove the ice cream maker from the freezer, and turn it on low (yes, with nothing in it). Slowly pour the yogurt mixture into the ice cream maker. Churn for about 20 minutes (or follow the instructions on your ice cream maker). I have the KitchenAid attachment for my mixer, and I did about 20 minutes. If you over churn ice cream or fro yo, then it can make it really icy.
- When the fro yo is almost done (in the last 5 minutes or so of churning), add in the mini chocolate chips.
- Continue to churn until done.
- Transfer to an ice cream container (or you can use a loaf pan) and freeze overnight.
Homemade Mint Chocolate Chip Fro Yo FAQ's
No, for this specific recipe, you do need an ice cream maker. If you don't have an ice cream maker, check out other recipes for no churn ice cream such as Raspberry Chocolate Chip Ice Cream Without Eggs, Salted Caramel No Churn Ice Cream, or Organic Rocky Road Ice Cream.
Frozen yogurt is made using milk, cane sugar and yogurt. And ice cream is made using milk, cane sugar, eggs, and cream. Some ice creams, like no churn recipes, don't need eggs as they use sweetened condensed milk instead along with more cream.
If you want to make this naturally green, use a little bit of matcha powder in the fro yo base. Add this is when you add in the milk, cane sugar, and white chocolate so it can be heated with this to mix in completely. You can adjust how much you add in based on how green you want it.
You can use more peppermint extract to get a stronger flavor if you like. You can test the base with a spoon, before churning to taste the flavor. Add a little more peppermint extract if you want to.
I like to use mini dark chocolate chips as they are mini, which makes them perfect for eating as you don't get large hard pieces of chocolate chips or chocolate. If you don't have mini chocolate chips, I recommend cutting up a chocolate bar as you can get small pieces and little shards which I think are better for eating. Regular size chocolate chips will work though, I just don't prefer them.
Yes, if you prefer to use Greek yogurt, you can do that too!
Use a full fat frozen yogurt. It can be Greek or regular, but full fat is key which will help keep this super creamy.
If you used nonfat or low fat milk or yogurt this can make it icy as I mentioned. This is why full fat is best. Also, if you over churn the fro yo, that can also make it icy.
Store in an airtight container in the freezer for up to 3 months.
Homemade frozen yogurt is best when eaten within a couple weeks of making. Make sure to store in an airtight container in the freezer, this will ensure the best texture.
How to Serve
- Enjoy this on its own in a bowl, you can even garnish with mint leaves to make it extra fancy if you're hosting.
- If you love magic shell, try topping this with Homemade Funfetti Magic Shell or the classic Organic Magic Shell with Coconut Oil for crackly topped fro yo at home!
- Sprinkle the top with your favorite ice cream toppings like Homemade Chocolate Ganache, Homemade True Caramel, Homemade Blueberry Syrup, Chocolate Olive Oil Caramel Sauce, Brown Butter Butterscotch Sauce, rainbow sprinkles, nuts and more.
- Enjoy in a cone.
- Make a milkshake by blending up with some milk. Top it with Homemade Organic Whipped Cream!
More Frozen Dessert Recipes
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Homemade Mint Chocolate Chip Fro Yo
Equipment
- Digital Food Scale
- 3-Quart Pot
- Stand Mixer
- Ice Cream Attachment
- 1-pound Loaf Pan (or ice cream containers)
Ingredients
- 2 cups milk
- 170 grams cane sugar
- 2 ounces white chocolate (finely chopped)
- 454 grams plain yogurt
- 1 teaspoon peppermint extract
- 57 grams mini dark chocolate chips
Instructions
- First, place the bowl of your ice cream maker in the freezer for at least 4 hours or overnight.
- In a medium pot, add the milk, cane sugar, and white chocolate.
- Put over high heat, and stir until it reaches 140°F on a thermometer. The sugar and white chocolate will be completely dissolved. Let the milk mixture come to room temperature, you can pop it in the fridge to help speed up the process.
- Add in the yogurt and peppermint extract and whisk until combined.
- Remove the ice cream maker from the freezer, and turn it on low (yes, with nothing in it). Slowly pour the yogurt mixture into the ice cream maker. Churn for about 20 minutes (or follow the instructions on your ice cream maker). I have the KitchenAid attachment for my mixer, and I did about 20 minutes. If you over churn ice cream or fro yo, then it can make it really icy.
- When the fro yo is almost done (in the last 5 minutes or so of churning), add in the mini chocolate chips and continue to churn until done.
- Transfer to an ice cream container (or you can use a loaf pan) and freeze overnight.
Video
Notes
- Always weigh ingredients for the best results.
- You can use any kind of yogurt, nonfat, low-fat, full fat or even Greek. But, keep in mind that the higher fat yogurt will give you a more creamy fro yo and the lower fat yogurts may make it more icy. That's why I use full fat.
- If you want less sugar, you can reduce it, but I haven't tested this.
- If you want just plain chocolate chip fro yo, just leave out the mint extract.
- If you don't have mini chocolate chips, you can also use a chopped up dark chocolate bar.
- You can color this mint green if you want. I don't like using food dyes, but you can add a little bit of matcha powder in for a natural green dye. Or you can use India Tree's Nature's Colors blue and yellow!
- Store leftovers in an airtight container in the freezer.
- High Altitude — Follow the recipe as noted.
Nutrition
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This fro yo is creamy, cool, and insanely good! I love the mini chocolate chips as you get chocolate in every bite!