Mocha Fudge Almond Greek Frozen Yogurt

I bought my mom and Cuisinart Ice Cream Maker for Mother’s Day. I had been wanting one for myself, so I felt a bit like I was buying her something I could use while staying at her house. Luckily, she loves it, and even makes frozen yogurt for herself.

My parents often made homemade ice cream for my brother and I for summer holidays growing up. It was so delicious- so much better than store bought! It also was a mess. Stuffing the sides of the plastic bin with ice and rock salt, then adding a bit more as it continued to freeze, hoping the salty solution wouldn’t find it’s way into the ice cream.

The Cuisinart avoids the mess (and the need to have rock salt on hand) by using an insert that has double walls and is filled with some sort of magical super icy liquid. As long as it’s been in the freezer for 24 hours, you’re good to go- so we just keep it in my mom’s outside freezer and we have frozen yogurt pretty much on demand. It takes about 10-15 minutes to freeze a small batch, and we sometimes put it in the freezer for an hour or two before enjoying- but there really isn’t a need for that.

We’ve made this flavor 4 times now — I was making it at first with almond milk, trying to make a low calorie treat. Once I subbed coconut milk instead, there was no looking back. So much creamier. Worth every calorie.

I make this with instant coffee, but if I had some on hand, I would use Starbucks Via. I love that it isn’t processed like freeze dried instant coffee, and it doesn’t need to be brewed (also works great in smoothies and iced coffees). I haven’t tried it yet, but I assume that using strong cold brewed coffee would result in a runnier (but still delicious) frozen yogurt similar to using almond milk.

This recipe makes enough for 6 scoops– so that’s just about enough for 2, right? We’ve been making half recipes, and that’s enough for 2 big bowls. And since it’s low in sugar, and made with high protein greek frozen yogurt,

Ingredients

• Almond Fudge
• 1/3 cup almonds
• 2 tablespoons almond butter
• 2 tablespoons cocoa powder
• 1 tablespoon coconut oil
• 1 tablespoon coconut sugar* (powdered)
• 1/2 teaspoon vanilla
• pinch of sea salt (I used a big pinch)
• Mocha Frozen Yogurt
• 4 cups nonfat Greek yogurt (32 ounce)
• 1/2 cup full fat coconut milk (from a can)**
• 1/4 cup coconut sugar
• 1 tablespoon instant coffee (or 4 Starbucks Via packs)
• 1 teaspoon cocoa powder
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees fahrenheit.
2. Add almonds to a baking dish, and toast for 12 minutes.
3. Add 1/4 cup + 1 tablespoon coconut sugar to a blender, and blend until a fine powder.
4. In a small bowl, add almond butter, coconut oil, cocoa powder, 1 tablespoon of powdered coconut sugar, vanilla, and sea salt. I went a bit heavy on the sea salt — it was wonderful! If your almond butter is on the dry side, you might need to add an extra 1/2 tablespoon of coconut oil. Add the toasted almonds and mix well.
5. Line a plate with a large piece of parchment paper, and spread out the almond fudge mixture until it forms a thin layer. Put in the freezer until it hardens, about 20 minutes.
6. To the blender with the powdered coconut sugar, add all the frozen yogurt ingredients. Blend until everything is mixed, about a minute.
7. Add the frozen yogurt to the container of an ice cream maker. Freeze until the mixture is thickened, about 10-15 minutes.
8. Chop the chilled fudge mixture, and add to the ice cream maker.
9. Either serve the yogurt immediately, or add to a container and freeze for 1-2 hours.
10. If frozen more than 1-2 hours, the yogurt will get very hard. I’ve found the best way to defrost it is slowly! Take out of the freezer and put in the fridge 1-2 hours before serving.***
11. If you will be eating the yogurt in single servings, freeze in single servings, and defrost 1 at a time.

Source : https://sunkissedkitchen.com

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