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scoop of mint chocolate chip fro yo being scooped out of a pan on a white marble counter.

Homemade Mint Chocolate Chip Fro Yo

Mimi Council
This creamy homemade Mint Chocolate Chip Fro Yo is filled with mini dark chocolate chips and probiotics for a healthier, but equally delicious, version of your favorite ice cream. Try this organic frozen yogurt before summer ends!
5 from 1 vote
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Prep Time 30 minutes
Chill Time 1 day
Total Time 1 day 30 minutes
Course Dessert
Cuisine American
Makes 6 servings
Calories 303 kcal

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

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.
  • High Altitude — Follow the recipe as noted.

Nutrition

Calories: 303kcalCarbohydrates: 48gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 23mgSodium: 81mgPotassium: 267mgFiber: 0.3gSugar: 47gVitamin A: 231IUVitamin C: 0.5mgCalcium: 222mgIron: 0.2mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!