Skip to main content
Epicurious

Chocolate Frozen Yogurt

If you’re going to take the time to churn your own ice cream, I think it should be chocolate, don’t you? This is sweetened with agave nectar instead of artificial sweetener because the nectar gives the finished stuff real unctuousness and body—almost like the real thing.

Recipe information

  • Yield

    serves 4

Ingredients

2 1/2 ounces high-quality 99% unsweetened chocolate, such as Scharffen Berger, chopped
6 tablespoons agave nectar
1 1/2 cups skim milk
Pinch of salt
Two 7-ounce containers 2% Greek yogurt

Preparation

  1. Step 1

    In a small saucepan, bring the chocolate, agave nectar, milk, and salt to a simmer over medium heat. Remove the pan from the heat and whisk until smooth. Whisk 1/2 cup of the yogurt into the warm chocolate mixture. Then add the remaining yogurt and whisk until the mixture is smooth.

    Step 2

    Freeze the yogurt mixture in an ice cream maker according to the manufacturer’s directions. Serve immediately, or transfer to a tightly sealed container and freeze up to 2 days.

  2. nutrition information:

    Step 3

    Fat: 32g (before), 11.4g (after)

    Step 4

    Calories: 521 (before), 276 (after)

    Step 5

    Protein: 14g

    Step 6

    Carbohydrates: 38g

    Step 7

    Cholesterol: 8mg

    Step 8

    Fiber: 3g

    Step 9

    Sodium: 102 mg

Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved. Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.
TagsDessertFrozen DessertYogurtDairyChocolateGluten FreeNut FreeVegetarianMake Ahead5 Ingredients or FewerSimmerCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Kung Pao Chicken
The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Chocolate Pie
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Double-Tomato Focaccia
This no-knead knockout gets its punch from tomatoes in two different ways.
Salt-and-Pepper Shrimp With Crispy Polenta
Tingly, salty, and irresistibly crunchy, this salt-and-pepper shrimp with cubes of crispy polenta (yes, from those tubes!) is a weeknight MVP.