Ingredients

The following ingredients have 4 Servings
  • 2 cups Greek yogurt (plain, full-fat (I use Fage 5%))
  • 1/2 cup unsweetened cocoa powder, (Dutch-processed )
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons stevia glycerite (equals 2/3 cup sugar - see notes)

Instruction

  • Add the ingredients to your food processor. Process until completely smooth, stopping once to scrape the sides and bottom of the bowl.
  • Using a spatula, transfer the mixture to a square 9-inch pan. Cover with cling wrap, and freeze for 1 hour.
  • Remove the pan from the freezer. Use a fork to stir the already-frozen edges into the still-soft center. If the edges are very frozen, you might need to scrape them with a knife. Stir the mixture until smooth, then spread it evenly in the pan.
  • Cover again, and place in the freezer for 3 more hours, repeating the process of stirring the yogurt every 60 minutes.
  • When the entire mixture is frozen, serve immediately as soft-serve yogurt (use chilled bowls), or freeze for two more hours for a firmer consistency that you can scoop out with an ice cream scoop.
  • If frozen overnight, remove the yogurt from the freezer 10 minutes before serving to allow it to soften.