Mocha Frozen Yogurt

It’s my last week of summer, as I start classes up again next week, so I’m trying to squeeze in lots of summer goodies before feeling bogged down again by assignments and class (although with the rotation I’m on currently, I’ve had plenty of assignments).  A light summer sangria is planned, as are lots of desserts with fresh fruit.  And you know, since I absolutely cannot go very long without a frozen treat (even during the winter), frozen yogurt of course was made.

This time, I decided to go fairly simple with flavors, instead of going all out with mix-ins like I did previously with the blueberry & cherry cheesecake froyo and chocolate cherry brownie froyo.  Chocolate base with a coffee flavor.  Mocha.  Simple and delicious.
This time, since I know a lot of you might not have an ice cream maker and even if you do, you might not always have it ready to go (the freezer bowl does take up a good bit of room), I decided to make this without an ice cream maker.  It worked just fine, too!  It can get pretty icy, though, so I definitely recommend stirring it about halfway in the freeze time to sort of mimic the churning of an ice cream maker.  No need to worry if you don’t have an ice cream maker – you can make this too!
This is perfect on its own – chocolatey, with a slight tang from both the coffee and yogurt – but it would also of course be fantastic with caramel or hot fudge.  Maybe even some toasted hazelnut pieces?  Anything that goes with chocolate and coffee would be great with this.  The only thing I have to say about this:  if you intend on eating it as an after-dinner treat, I would maybe go for decaf coffee.  It’s not a TON of coffee in here, but if you’re sensitive, you’ll definitely feel it!
What are your favorite flavors to combine with coffee?
Mocha Frozen Yogurt

yields about 2 quarts

Mocha Frozen Yogurt

  • 1/2 cup raw honey
  • 1/2 tsp liquid stevia (or another 1/2 cup raw honey)
  • 1 Tbsp vanilla extract
  • 3/4 cup cocoa powder
  • pinch of salt
  • 1 cup coffee concentrate or brewed espresso, cool
  • 1-32 oz. container of plain greek yogurt (I love 2% Chobani)

In a large bowl, whisk the honey, liquid stevia, vanilla, cocoa powder, and salt together, until smooth.

Add the coffee, and stir until smooth. Add the yogurt, stirring until smooth again.

Transfer the mocha base to your ice cream maker and follow the maker’s instructions.

After churning, transfer to an airtight container and freeze for about 20 minutes to set. Serve.

If you do NOT have an ice cream maker, transfer to an airtight container, and freeze for about 2 hours, stirring once halfway through freezing. Serve immediately once frozen.

After the frozen yogurt has been in the freezer for more than 12 hours, you’ll want to let it sit on the counter for 15-20 minutes to soften before scooping.