I love the frozen banana ice cream. I’ve also been experimenting with creating my own deep chocolate frozen yogurt. So far, my creations aren’t low-fat, but they are clean. They make a super-satisfying treat. My favorite thing about my fro-yo is how not sweet it is – you can really taste yogurt and dark chocolate, yum!
Dark Chocolate Frozen Yogurt by Nichole
1 quart plain unsweetened yogurt, strained through cheesecloth overnight to remove all the excess moisture. Reserve the whey liquid for making *fantastic* protein smoothies.
2 Tablespoons unsweetened chocolate
1/3 cup cocoa powder
2 T arrowroot starch
3 T. milk
4 oz. cream cheese
To make Ice Cream Base:
1 ½ c. 2% milk
½ cup heavy cream
¼ cup agave nectar
Bring to a boil in a large saucepan, and cook at a rolling boil for 4 minutes. Remove from heat.
While it’s boiling, mix 2 Tablespoons arrowroot starch with 3 Tablespoons milk to make a slurry.
Whisk in the arrowroot/milk slurry, and cook for another 1 minute, until the base is thickened. Let cool for a few minutes, then whisk in 4 oz. softened cream cheese. (Don’t use fat-free, but 1/3 less fat works fine.)
In a pyrex container, carefully melt ¼ cup heavy cream and 2 oz. unsweetened chocolate. Stir in 1/3 cup cocoa powder. Whisk this mixture into the ice cream base until smooth. Let cool to approximately 100F (no higher than 105F, so you don't kill the yogurt cultures.)
Whisk in 1 ¼ cups strained yogurt. Let mixture cool thoroughly in the fridge, then put it in the ice cream maker, according to the manufacturer’s directions.
Yields about Eight 1/2 cup servings