Ingredients:
- 2 cups Full-Fat Plain Greek Yogurt
- 1/2 cup Granulated Sugar
- 1/2 cup High-Quality Unsweetened Cocoa Powder (Dutch-process recommended)
- 1/4 cup Whole Milk
- 2 Tbsp Light Corn Syrup or Clear Honey
- 1 tsp Instant Espresso Powder
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Fine Sea Salt
Instructions:
- Combine Dry Ingredients: In a large bowl, thoroughly whisk together the granulated sugar, cocoa powder, instant espresso powder, and fine sea salt. This ensures there are no lumps of cocoa.
- Bloom the Chocolate: Pour the whole milk into the dry ingredients. Whisk vigorously until a thick, dark paste forms. This 'blooms' the cocoa, deepening the flavor and dissolving the sugar.
- Mix Wet Ingredients: Add the full-fat Greek yogurt, light corn syrup (if using), and vanilla extract to the chocolate paste.
- Whisk Until Smooth: Whisk or use a hand mixer on low speed until the mixture is uniform, velvety smooth, and completely lump-free. Do not overmix.
- Taste and Adjust: Taste the base mixture. If you prefer it sweeter or darker, add a touch more sugar or cocoa, ensuring it dissolves completely.
- Chill Thoroughly: Pour the yogurt base into an airtight container and place it in the refrigerator. Chill for a minimum of 4 hours, but ideally 8 to 12 hours (or overnight). The colder the base is, the smoother the resulting frozen yogurt will be.
- Process/Churn: Transfer the completely chilled mixture to your ice cream machine or frozen dessert processor, following the manufacturer’s instructions explicitly. Process until the mixture resembles soft-serve ice cream (usually 5–8 minutes).
- Final Hardening (Optional): If you prefer a scoopable, harder frozen yogurt, transfer the churned product to a freezer-safe container. Press parchment paper directly onto the surface and freeze for an additional 1–2 hours.
- Serve: Remove from the freezer 5–10 minutes before serving to soften slightly (especially if final hardening was performed).