Yogurt Ice Cream – Coffee Chocolate Chip
I don’t know about you but I can eat ice cream everyday. However, eating ice cream everyday is not without consequences, as I learned once, after gaining 15 pounds in just one month. Definitely not worth it. That is why I needed a solution, and this Yogurt Ice cream is a perfect one! It is low in calorie, high in protein and full of flavor. It is pretty much Greek yogurt sweetened with some chocolate chips and coffee. And this is a wining strategy – I can eat ice cream everyday and feel good about it.
For step by step video instructions, watch this Yogurt Ice Cream video:
Is frozen yogurt ice cream good for weight loss?
Frozen yogurt is great for weight loss. It is literally low fat yogurt that you turn in an ice cream maker. And yogurt is always a great low calorie and high protein snack. Two scoops of this yogurt ice cream has only 112 calories and 12 grams of protein.
Can you freeze yogurt and eat it like ice cream?
Yes you can! Few things to remember though:
- first, you want to make sure you turn it either in ice cream maker to achieve ice cream consistency. If you do not have an ice cream maker, you can mimic the process by stirring and freezing the yogurt for 30 minutes in a freezer. Repeat the process until you reach the desired consistency.
- second, after freezing low fat yogurt will be as hard as a rock, you won’t be able to scoop it. Before eating it, place it in a fridge for about an hour and it should be ready to eat.
How do you make homemade yogurt ice cream?
A day (24 hours) before you decide to make you ice cream, put your ice cream bowl in a freezer.
In a large bowl combine: yogurt, a sweetener (I am using half of Mrs. Butterworth syrup and half of vanilla caramel skinny syrup) and vanilla extract. Mix it well.
Add instant coffee and stir well.
Taste the mixture to make sure that is sweet enough. Keep in mind that after freezing, the yogurt will loose some of the sweetness so make sure that the mixture is sweeter than you like before freezing it.
Prepare your ice cream maker. Remove the bowl from the freezer. Assemble all parts. Turn the ice cream machine on and start adding yogurt into the bowl while the bowl is turning.
I am using Cuisinart ice cream maker. It is inexpensive and easy to use.
According to Cuisinart instructions you should turn the machine for about 30 minutes for ice cream. Note, that we are using non fat Greek yogurt and not fatty heavy whipping cream. I learned that this yogurt would achieve ice cream consistency within 15-20 minutes. If you go over 20 minutes, the yogurt will stick to the wall of the ice cream maker and with time it will create thicker and thicker layer. Yogurt will freeze too much, and you will not be able to scoop it.
Add chopped chocolate and turn until combined.
How do you store frozen yogurt for later?
When the ice cream is ready make sure you transfer it immediately to a container that you will eat it from, or you are planning to store the ice cream in. Leaving the yogurt ice cream in the frozen bowl will cause the yogurt to harden into a solid rock.
Store the leftovers in an airtight container in the freezer.
Yogurt Coffee Ice Cream with Chocolate Chips
Equipment
- Ice cream machine I am using Cuisinart
Ingredients
- 3 cups non fat Greek yogurt Fage preferred
- ½ cup sweetener of your choice (or more) I use sugar free syrups – Skinny Syrups and Mrs. Butterworth syrup
- 1 tbs instant coffee
- 1 tsp vanilla extract
- 2 oz chopped dark chocolate
Instructions
- A day (24 hours) before you decide to make you ice cream, put your ice cream bowl in a freezer.
- In a large bowl combine: yogurt, a sweetener ( I am using half of Mrs. Butterworth syrup and half of vanilla caramel skinny syrup) and vanilla extract. Mix it well.
- Add instant coffee and stir well.
- Taste the mixture to make sure that is sweet enough. Keep in mind that after freezing, the yogurt will lose some of the sweetness so make sure that the mixture is sweeter than you like before freezing it.
- Prepare your ice cream maker. Remove the bowl from the freezer. Assemble all parts. Turn the ice cream machine on and start adding yogurt into the bowl while the bowl is turning.
- Churn for 15 – 20 minutes
- Add chopped chocolate and churn until incorporated
- Transfer to a soring container
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This has got to be my favorite yogurt recipe. Coffee and yogurt are staples in my daily life, and this couldn’t be more perfect.
I feel the same way 🙂 feel good food
This recipe does not print well. I had to hand write the ingredients. And it printed on 2 pages when it would fit on one. The ads screw it up. I don’t like recipe websites that make it difficult to print out a recipe I want to try and the ads are on the recipe. Very annoying!
I understand, that is annoying. I tried to fix it but the ad provider cannot adjust where they place ads. Try to copy and paste just the text to a word document and print it
If you use liquid coffee how much should be added. Thanks.
I would add just one shot of an espresso. Not too much liquid
Hmmm…thinking of trying a chocolate – peanut butter version of this. I’m not a fan of crunchy things in my ice cream – so I just might do regular peanut butter – but what would you suggest for the chocolate?
cocoa powder or melt the chocolate and see if you can add a swirl. You will probably have to thin out the chocolate with a bit of milk so it doesnt set right away. If you like peanut butter and want to have a low calorie high protein version, try PB2 powder. It has great macros, very comparable to protein powders but it is just peanut butter. Let me know how it turns out;)