Filed Under: Dessert | Ice Cream

Chocolate Frozen Yogurt

Recipe By Tessa Arias
July 6th, 2011
3 from 2 votes
3 from 2 votes

Chocolate Frozen Yogurt is rich, creamy, and a perfect alternative to ice cream!

Yield: 5 cups

Prep Time: 10 minutes

Tessa's Recipe Rundown...

Taste: Tangy and richly chocolate-y.
Texture: Creamy, rich yet light. You definitely won’t miss the cream.
Ease: Very easy, just requires a bit of patience.
Appearance: Turns out frozen yogurt is even harder to photograph than ice cream. Still looks tasty though!
Pros: Healthy, delicious, perfect alternative to ice cream.
Cons: Requires hours of inactive straining or chilling time.
Would I make this again? Yes.

Chocolate Frozen Yogurt is rich, creamy, and a perfect alternative to ice cream!

Chocolate Frozen Yogurt

Chocolate Frozen Yogurt

I have a confession. I’m obsessed with frozen yogurt. Not a week goes by where I don’t find myself in line at a soft-serve, self-serve frozen yogurt place. When Pinkberry clones starting popping up here in Arizona, I usually filled my cup with “tart” yogurt and topped it with fresh fruit. That was good and all, but I couldn’t help feeling like it was breakfast.

Then I tried chocolate frozen yogurt for the first time. I’m pretty sure the clouds parted and beams of heavenly light shown down upon me. It was good. Chocolate frozen yogurt is every bit as craveable as chocolate ice cream, if not more. The distinct tangy-ness pairs beautifully with salty toppings like chocolate-covered pretzels or peanut butter cups. For some reason I never thought to make my own until I remembered my ice cream machine works with yogurt too.

I’m happy to report that this recipe makes an even more flavorful chocolate frozen yogurt than any I’ve had from a shop. And if you leave the yogurt out of the freezer for 15 minutes before serving, it mimics the texture of soft-serve. Of course the best part of all is that you don’t feel guilty for enjoying frozen yogurt.

3 from 2 votes

How to make
Chocolate Frozen Yogurt

Yield: 5 cups
Prep Time: 10 minutes
Inactive Time 5 hours 30 minutes
Total Time: 5 hours 40 minutes
Chocolate Frozen Yogurt is rich, creamy, and a perfect alternative to ice cream!


  • 4 cups whole milk plain yogurt, strained through a cheesecloth or paper towels for 2 to 4 hours, or whole milk plain Greek yogurt
  • 3/4 cup granulated sugar
  • 1/3 cup cocoa powder, sifted
  • Pinch salt
  • 1 cup lowfat milk
  • 1/2 teaspoon pure vanilla extract


  1. In a large mixing bowl, whisk the strained yogurt, sugar, cocoa powder, salt, milk and vanilla together. Whisk until the sugar has dissolved. Cover and refrigerate 2 to 3 hours, or overnight.
  2. Turn on ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes or as long as manufacturer's directions say. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Recipe Notes

Adapted from Cuisinart
Course: Dessert
Cuisine: American

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Maris — July 6, 2011 at 4:37 pm

    Sooo much better when homemade! I could dig my spoon right in!

  2. #
    Jessica — July 6, 2011 at 5:18 pm

    Girl! I am obsessed with frozen yogurt too! Especially with how hot it has been in Florida this summer! It was 103 yesterday….eek! This looks fabulous and I can't wait to try it out soon!

  3. #
    fooddoodles — July 6, 2011 at 6:00 pm

    Yum πŸ™‚ I remember tasting chocolate frozen yogurt and it's so good, I've never made it until now. I need to give this a try πŸ˜€

  4. #
    MaggieCooks — July 6, 2011 at 6:39 pm

    I am in love with chocolate frozen yogurt! I find it very fresh and light, I love it! Thank you for sharing Tessa! πŸ™‚

  5. #
    Tracey — July 6, 2011 at 7:53 pm

    Your frozen yogurt looks awesome Tessa! I wish I loved frozen yogurt as much as I loved ice cream πŸ™‚ Maybe this one will change my mind…

  6. #
    Heather — July 6, 2011 at 9:06 pm

    When you say cocoa powder, do you mean the unsweetened baking cocoa? Or something else? Thanks!

    • #
      handleheat — July 6, 2011 at 9:08 pm

      Heather – Yep, unsweetened cocoa. The recipe calls for sugar so there's no need for sweetened cocoa!

      • #
        Heather — July 6, 2011 at 10:22 pm


  7. #
    dana — July 6, 2011 at 9:24 pm

    This looks amazing! I'll have to give it a try!!

  8. #
    Irene — July 6, 2011 at 11:07 pm

    This looks yummy. Can you use greek yogurt?

    • #
      handleheat — July 6, 2011 at 11:15 pm

      I think Greek yogurt would be fine (but it is cheaper to buy regular plain yogurt and strain yourself!). Let me know how it goes if you end up using it πŸ™‚

  9. #
    Lauren @ KeepItSweet — July 7, 2011 at 1:00 am

    That chocolate fro yo sounds wonderful, yum!

  10. #
    Louisa [Living Lou] — July 7, 2011 at 3:15 am

    Mmm chocolate frozen yogurt is what I always get! Menchies is my favourite frozen yogurt place, if there's one around you I highly recommend it. Putting this on my to-make list. I just made chocolate ice cream, but I can't wait to make this.

  11. #
    greenthyme — July 7, 2011 at 12:02 pm

    This looks delicious! What a great idea.

  12. #
    Jen Schall — July 7, 2011 at 2:27 pm

    I make vanilla frozen yogurt a lot, but I've never made chocolate. What am I thinking?! This looks simply amazing, Tessa!

  13. #
    kamran siddiqi — July 8, 2011 at 4:47 pm

    Oh. My. Gosh. I've my ice cream maker's bowl chilling in the freezer, and this is calling my name! I will say this- when I make this frozen yogurt, I am not sharing. At all. Gorgeous photo!

  14. #
    cuttercookie — July 10, 2011 at 4:53 am

    Wow! This looks amazing. I love your recipe rundown. Thanks for sharing. Do you think this would work without an ice cream machine?

  15. #
    Marti — July 12, 2011 at 11:17 pm

    I tried to make something similar from yogurt once, and I felt like the yogurt was at odds with the chocolate flavor. Did the taste really work for you on this one… or too much yogurt tang?

  16. #
    Dawn — July 16, 2012 at 1:50 am

    I substituted greek yogurt and it is awesome!

  17. #
    lynnmarie — July 25, 2012 at 8:52 pm

    i have to agree with Marti on this one. i love chocolate fro yo from any healthy market but not a fan of the flavor of plain yogurt mixed with chocolate. it was too tangy for me. i prefer sweet over the tarty tangy taste.

  18. #
    jm — August 20, 2012 at 5:21 pm

    hi there, this sounds awesome. Do you know if this would freeze in pop form instead of using an ice cream maker?

    • #
      tessa — August 20, 2012 at 10:20 pm

      I think that would work if you leave out the milk!

  19. #
    Steve — February 21, 2013 at 12:19 pm

    Why strain the yogurt? Can I make it without straining? Seems like a lot of extra time and work?

    • #
      Tessa — February 21, 2013 at 12:39 pm

      Steve – did you see what directly follows the ingredient listing for strained yogurt: “whole milk plain Greek yogurt”? That can be used instead of straining regular yogurt. Basically you don’t want to have too much liquid so thicker Greek yogurt or strained yogurt works best.

  20. #
    maranne — June 28, 2013 at 8:07 pm

    what if you don’t own an ice cream maker?

  21. #
    Erin — May 1, 2014 at 2:16 pm

    Phew! This was alright, but definitely too tangy for my taste. Any idea how to tone down the tanginess? I wanted to serve mine with melted peanut butter on top but the tartness of the fro-yo was just not a good mix with the salty PB. Thanks!

  22. #
    Zanne — July 6, 2014 at 5:49 pm

    I just made this tonight. Yum!

    For Erin, try making your own yogurt. Some store-bought yogurts are terribly tart or tangy, thanks to the chemical processing that they use. You can make home-made yogurt as tart or mild as you like, and it tastes so much better! If it’s still too tangy in the ice cream, just add some maple syrup topping!

    My version: I did not bother to strain my home-made yogurt, nor did I let the mixture refrigerate before pouring into ice cream maker. I reduced sugar to 1/2 c and increase cocoa powder to 1/2 c of cacao nibs, ground. I used whole milk, also a splash of vodka and 1/2 c brewed coffee. Mocha FroYo Yummy!

  23. #
    Rudz — October 9, 2017 at 1:52 am

    Can I do it without an ice-cream maker? Will it be the same?

  24. #
    Jacob Lu — June 8, 2018 at 4:31 pm

    Can you make vanilla frozen yogurt by replacing the cocoa with more vanilla extract?

  25. #
    Linda — June 26, 2018 at 9:20 am

    Do you think it would work to substitute the sugar for syrup?

  26. #
    Lynn — September 16, 2018 at 6:23 am

    Hi, do I understand it correctly that if you use Greek yogurt you don’t have to strain it because it’s already strained?

  27. #
    Joanna — March 5, 2019 at 7:29 pm

    Do you have to refrigerate it for 3 hours I kinda started it last minute and I want to do it as quit as possible help please and thank you

  28. #
    Dub — September 3, 2019 at 6:48 pm

    I made this using the recipe. Please don’t take offense to this. There are people who love this recipe, hence the glowing comments. This is my take on the recipe. This is not your neighborhood froyo recipe. This tasted very bitter to me. I don’t eat yogurt, but my wife said it pretty much tasted like straight yogurt. The frozen yogurt we’re used to eating tastes pretty much like ice cream. This tasted like yogurt and I could barely taste chocolate. Emphasis on tangy. It’s definitely tangy (I would say bitter). Tried adding more sugar and chocolate, but that did not help (it was just bitter with a hint of sweet). I’m going to have to throw it out. I’m only commenting and rating in case others are coming here looking for a chocolate froyo recipe and thinking they’re going to get something that tastes sweet like what you’d get at your local frozen yogurt shop. You’ll be disappointed. If you want tangy/bitter, very yogurt-tasting stuff with the yogurt texture – the frozen version of the yogurt you love, then you might love it like others have. If you’re looking for sweet chocolate froyo, keep looking. Good luck!

  29. #
    Jacqueline — June 29, 2021 at 2:39 pm

    Hello , was wondering why does the yogurt need to be strained ? I had jaw surgery and can only eat like type foods . Is there a easier way with a ice cream machine ? Thanks Jacqueline

    • #
      Tessa — June 30, 2021 at 9:05 am

      You don’t want to have too much liquid. Straining is only involved if you’re using whole milk plain yogurt. If you use a whole milk plain Greek yogurt, no straining is necessary. This recipe does use an ice cream machine, so I’m assuming you meant to ask if this recipe can be made without an ice cream machine, which I haven’t tried. I do have a recipe on How to Make Ice Cream Without a Machine if you’re interested in that, it’s just a little more indulgent πŸ™‚


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