Homemade Mint Chocolate Chip Fro Yo
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!
Equipment
- Digital Food Scale
- 3-Quart Pot
- Stand Mixer
- Ice Cream Attachment
- 1-pound Loaf Pan
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 and loaf pan 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. Place the pot in the fridge and let it sit for at least 4 hours or overnight. Remove the pot from the fridge, 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.
- Remove the loaf pan from the freezer. Once the fro yo is done churning, add the mini chocolate chips and mix with a spatula to combine. Pour into the loaf pan and spread evenly. Place back in the freezer overnight.
- Store in an airtight container in the freezer for up to 3 months.
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
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