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.
- 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.