Cocoa Frozen Yoghurt
Inspired by techniques from America's Test Kitchen.
A rich, velvety chocolate frozen yoghurt made with Dutch-process cocoa powder. Deep in flavour and satisfyingly smooth.
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Method
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Equipment
- ice-cream maker
- fine sieve
- jug
- small bowl
- small saucepan
- lidded freezer container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 171 kcal |
| Protein | 5.4 g |
| Carbohydrate | 33.1 g |
| of which sugars | 31 g |
| of which free sugars | 25 g |
| Fat | 2.9 g |
| of which saturates | 1.8 g |
| Fibre | 1.1 g |
| Salt | 0.14 g |
Protein per 100 kcal
3.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Frozen yoghurt
- 490 g plain low-fat yoghurt
- 2 tsp beef gelatine powder
- 415 ml whole milk 60 ml to soak the gelatine, 355 ml heated
- 200 g caster sugar
- 6 tbsp Dutch-process cocoa powder (30 g)
- 1 tsp vanilla
- 1
Drain. Set a fine sieve over a jug, tip in the 490 g yoghurt and leave it in the fridge for 1-2 h, until 120 ml of liquid has dripped through; pour that liquid away.
- 2
Bloom. Scatter the 2 tsp gelatine over 60 ml cold milk in a small bowl and leave it 10 min, stirring every so often.
- 3
Warm. Heat 355 ml milk with 200 g caster sugar and 6 tbsp Dutch-process cocoa powder, stirring until dissolved.
- 4
Combine. Off the heat, whisk in the bloomed gelatine until dissolved. Cool to room temperature.
- 5
Mix. Add 1 tsp vanilla to the drained yoghurt and stir in the cooled cocoa milk until evenly brown.
- 6
Chill. Chill to 4 °C or below.
- 7
Churn. Churn until frozen and scoopable, then eat it soft straight away or pack it into a sealed container and freeze for up to 2 days.
Storage
Store in a sealed freezer container for up to 2 days.
