Whip up this scrumptious Chocolate Frozen Yogurt from scratch any night time of the week! Merely prep your base, freeze in a single day, course of, and revel in!
Chocolate Frozen Yogurt
Making scrumptious frozen yogurt from scratch couldn’t be any simpler to make utilizing the Ninja™ CREAMi™ and Stonyfield Natural Yogurt! At this time I’m sharing this superb chocolate froyo that my daughter and husband liked! Have enjoyable taking part in round with totally different flavors, I’ve additionally examined vanilla chocolate chips froyo and a tremendous blueberry model I’ll be sharing quickly.
I partnered with Stonyfield Organic and Ninja to create this more healthy frozen deal with. Since there is no such thing as a heavy cream on this recipe, I used their Whole Milk Smooth & Creamy Plain Yogurt to present it extra of a creamy consistency. Since I’m watching my sugar consumption, I used monk fruit sweetener, however you’ll be able to in fact use cane sugar or any sweetener you want, should you favor.
Concerning the Ninja CREAMi
- The Ninja™ CREAMi™ transforms frozen strong bases into ice cream, sorbets, milkshakes, and extra on the contact of a button to make an extremely easy, creamy texture in minutes.
- The one-touch packages enable for the proper mixture of velocity, strain, and time to fully shave via your frozen pint. Select between Ice Cream, Sorbet, Gelato, Milkshake, Smoothie Bowl, Lite Ice Cream, and Combine-in.
- Simply three simple steps. Merely prep your base, freeze in a single day, course of, and revel in!
- Need extra recipe concepts? You could find tons of inspiration on Ninja’s website.
Chocolate Frozen Yogurt
Whip up scrumptious Chocolate Frozen Yogurt from scratch any night time of the week! Merely prep your base, freeze in a single day, course of, and revel in!
- 3/4 cup Plain Complete Milk Stonyfield Natural yogurt
- 3 tablespoons Monk fruit sweetener with erythritol, or sugar, or sweetener of selection
- 2 1/2 tablespoons darkish cocoa powder
- 1 tablespoon uncooked agave
- 1 teaspoon vanilla extract
- 1 cup milk of selection, I used 2%
- pinch salt
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In a big bowl whisk the yogurt, monk fruit sweetener, cocoa powder, agave and vanilla extract till dissolved.
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Whisk within the milk to mix.
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Pour into an empty Creami pint. Place storage lid on pint and freeze flat (be sure that it’s not on an angle) for twenty-four hours.
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Take away pint from freezer and take away the lid.
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Assemble bowl into machine as referred to within the handbook and choose ICE CREAM.
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When processing is full, open and if it seems to be crumbly, add it again to the machine and press the re-spin button and course of a bit extra.
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Take away ice cream from pint and serve immediately.
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Prime together with your favourite ice cream toppings! I like it drizzled with a bit chocolate syrup, whipped cream and sprinkles.
Serving: 1/2 cup, Energy: 88kcal, Carbohydrates: 20.5g, Protein: 4g, Fats: 3.5g, Saturated Fats: 2g, Ldl cholesterol: 11mg, Sodium: 54mg, Fiber: 1g, Sugar: 8.5g
Key phrases: chocolate frozen yogurt, frozen yogurt, ninja creami
Disclosure: This submit is sponsored by Stonyfield and Ninja Kitchen. Thanks for supporting the manufacturers that make Skinnytaste doable. All ideas are my very own
Supply: Skinny Taste
