Fudge Ripple Frozen Yogurt

This frozen yogurt is the real stuff; it’s not overly sweetened and processed soft-serve that’s somehow labeled as yogurt. No, it’s made from rich, full-fat Greek yogurt that freezes into a creamy dessert with an authentic tang from the yogurt.



A simple caramel sweetens the yogurt and helps keep the texture smooth by minimizing the ice crystals that are created with the freezing process. A touch of vanilla adds flavor to the yogurt, as well as a rich ripple of fudge that gets swirled into the yogurt once it has been frozen to a soft-serve consistency in an ice cream maker. After an hour or two in the freezer, the frozen yogurt is ready to be scooped into bowls and eaten on a summer evening. Compared to frozen yogurt you would buy, it’s more natural and tastes much fresher, not to mention that it’s missing a whole score of additives and artificial flavors. Don’t waste any time; buy some yogurt, freeze your ice cream maker, and get started!

Fudge Ripple Frozen Yogurt

Makes a little more than 1 quart

4 cups whole-milk Greek yogurt

1 vanilla bean, split lengthwise and seeds scraped out, or 1 teaspoon vanilla

2 tablespoons vodka

2/3 cup granulated sugar

2 tablespoons water

3 oz. semi-sweet chocolate, chopped

2 tablespoons cocoa powder

2 tablespoons milk or cream

  1. In a large bowl, whisk together the yogurt, vanilla seeds or extract, and vodka until well combined, then set aside.
  2. In a small skillet over medium heat, combine the granulated sugar and water and stir to moisten sugar. Once the sugar has dissolved, continue to cook for 5-8 more minutes until the sugar is a deep amber color, taking care not to burn the sugar. Remove the pan from the heat, then stir in a few spoonfuls of the yogurt mixture and whisk to combine. The sugar will bubble, but the sugar and yogurt mixture should not break. Pour the mixture from the pan into the large bowl with the rest of the yogurt and whisk to combine.
  3. Transfer the yogurt to a chilled ice cream canister and churn for 20-25 minutes, until the yogurt is creamy and has the texture of soft-serve.
  4. Meanwhile, melt the chocolate, cocoa powder, and milk or cream in the microwave at 50% power, then stir until well combined to make the fudge ripple.
  5. Transfer the yogurt to a freezer-safe container, then dollop the fudge on top of the yogurt and swirl with a knife until the fudge is marbled throughout the yogurt. Place the yogurt in the freezer and freeze for 1 ½-2 hours, until frozen but still scoopable, then serve.

Note: I would recommend serving the yogurt after it has frozen for only 1 ½ to 2 hours for it to have the best texture.

Click here for a printable version of this recipe!

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3 thoughts on “Fudge Ripple Frozen Yogurt

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