I wanted to do at least one more frozen treat as a part of #IceCreamForOXO. This is only the second time I’ve made frozen yogurt and with all the decadent offerings I’ve been serving up, this was timely in more ways than one. I’ll explain more about that soon. As per the name of the blog where I found the recipe, this is intensely flavored. I wanted it to go to the depths of coffee and chocolate and it did. This is not yogurt pretending to be or wanting to be ice cream. The tanginess from the yogurt will let you know that right away.
For the cocoa I used Hershey’s Dark along with Callebut dark chocolate chips. Two other out of this world, make your taste buds stand up and notice ingredients were the brown sugar and espresso. These were gifts from our daughter in law Rupal. On her recent visit back home to Tanzania she brought back coffee and brown sugar. Let me start with the brown sugar. The molasses in it is deep and mellow at the same time. Also, it’s the first brown sugar that I’ve used that has to be refrigerated. We’ve become accustomed to Tanzanian coffee but this was the first espresso blend we’ve had. Talk about an eye opener. Oh my gosh it is strong! Thanks again Rupal!
I’ve found that frozen yogurt freezes harder than ice cream so letting it set out for a few minutes before serving is a good idea. Yes you can soften it in the microwave. However, there’s a fine line between soft enough to scoop and now you have a shake.
After mixing the milk, sugar, cocoa powder, and espresso the sugar had not dissolved completely. I transferred the mixture to a warm saucepan and stirred until all the sugar crystals had dissolved. I let the mixture cool to room temperature before combining it with the remaining ingredients.
Also, with my KitchenAid ice cream maker it starts to sound clunky and no longer churns smoothly. That’s when I know it’s time to toss in the add ins. Approximately one minute of churning is needed. An alternative way is to fold in your mix ins with a large spatula. This is the optimum way for berries and other soft add ins.
- ½ cup milk
- ½ cup brown sugar
- 1 heaping TBS dark cocoa
- 2 shots of espresso
- 2 cups plain yogurt
- ¾ cup heavy cream
- 2 TBS vanilla
- 1 cup dark chocolate chips
- Mix the milk, sugar, cocoa powder, and espresso in a medium bowl.
- Stir in yogurt, heavy cream, and coffee extract; continue to mix until well combined.
- Pour the mixture into the ice cream maker and churn for 20-30 minutes.
- Mix ins can be added to your frozen yogurt or ice cream right before it's finished.
- Transfer the ice cream to an airtight container and freeze until it reaches desired consistency.