Strawberry Chocolate Chip Frozen Yogurt is a wholesome way to enjoy a frozen treat!
I thrive on organization.
The problem is I’m not great at it. Well, I think I’m great at organizing inside my brain but not the physical things in my life. With three kids, a blog, and a house we’ve recently moved in to, I’ve been having to do some big time organizing and prioritizing. There just aren’t enough hours in the day (or energy in my bones) to do everything I want. I resort to making lists and organizing my thoughts as a way of staying sane amidst the chaos. If the dishes don’t get washed today, at least my imaginary internet friends get pictures of frozen yogurt. Priorities, right?
This yogurt is tart and sweet with a nice hint of dark chocolate. I was over the moon when I realized that this wasn’t any less healthy than what I normally eat for breakfast, making it perfectly acceptable breakfast fare. My kids think they’re eating ice cream when in reality they’re getting a major protein and nutrient loaded snack.
This was my first attempt at frozen yogurt. While it was delicious, it was also rock hard straight out of the freezer. Am I doing something wrong or is that generally how frozen yogurt turns out? It was actually the perfect consistency right after churning in my ice cream maker, so perhaps this would make an easy fresh dessert for the end of a dinner party. This might also be preferable as popsicles since you could just pull them out of the freezer and they would soften as you licked them (there’s no non-gross way to say that).
How do you organize your life amidst the chaos?
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Strawberry Chocolate Chip Frozen Yogurt
Ingredients
- 16 ounces 2% plain Greek yogurt
- 16 ounces 0% Vanilla Greek yogurt
- ⅓ cup honey
- 2 cups fresh strawberries,, pureed
- Juice of half a lemon
- 2 ounces good-quality dark chocolate,, roughly chopped
Instructions
- Combine plain yogurt, vanilla yogurt, honey, strawberries, and lemon juice in a large bowl. Taste and add more honey to your preference. Freeze in an ice cream maker according to manufacturer’s instructions, adding chocolate in the last few minutes of churning. Serve immediately or transfer to an airtight freezer-safe container and freeze until firm. Allow to stand at room temperature for at least 30 minutes before serving. Alternatively you could skip the churning and pour the mixture into popsicle molds and freeze until firm.
Mrs. Herb says
I would love to learn to make FroYo! Especially if chocolate is involved 🙂 I’m intimidated by it though – froyo and ice cream. Have yet to attempt it. Of course, I don’t actually have an ice cream maker, so I guess I should start with getting one… Anyway, looks delicious! And great that it’s much healthier than store bought ice cream.
Mindy says
Can you use artificial sweetener instead of honey and how much? Any other substitutions for the honey? Thanks.
Lindsay Moe says
I never use artificial sweeteners, so I’m not sure the exact ratio. Different sweeteners will affect the final taste, so I would recommend mixing in a little at a time, tasting it, and adding more as needed.
Jack says
Of course you can. Substitute anything you like. Taylor it to your own personal taste. I prefer using a sugar substitute, whole-milk Greek yogurt, about 4 oz of heavy cream, and sugar-free, dark chocolate chips. Shaved chocolate is also a delicious addition. You can shave it with a cheese grater.
For every cup of Greek yogurt, I use one rectangle of Baker’s 100% cacao, along with half a tablespoon of dark chocolate chips.