I like chocolate, but when it comes to ice cream, I always pick vanilla. Any insight on that peculiarity of mine? Hmm. However, give me a good mint chocolate chip or chocolate chip cookie dough and I’m game.
I’ve been intrigued by all the ice cream recipes I’ve been seeing, but I don’t have an ice cream maker. I have a cozy gallery kitchen and don’t have the space for it. Thanks to this recipe, I don’t need one!
I recently discovered this recipe by Anna of Crunchy Creamy Sweet. She’s brilliant to figure this out. When I saw there was no ice cream maker required, it jumped to the top of my list and I made it for dessert that week!
My husband and I both enjoyed it. Andy said it really tasted like ice cream! It’s easy to make, but I will admit the hardest part is waiting for it to freeze. However, it tastes good even before it’s frozen. Ah-hem. Yes, I may have tried a bite (or three) that way.
You might just be tempted to do the same when you make this…
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 teaspoons vanilla
3/4 cup chocolate chip mini morsels (or chocolate chunks)
1 cup vanilla yogurt
In a mixing bowl, cream the butter and sugars until light and fluffy. Add vanilla. Beat in flour and baking soda.
Stir in chocolate chip mini morsels (or chocolate chunks). Add yogurt and stir again.
Place in container and cover with lid. Freeze until set, preferably overnight.
This recipe yields about 2 cups of frozen yogurt.
When you’ve waited as long as you can, remove the frozen yogurt from the freezer and serve yourself a bowl. I recommend serving it with homemade chocolate syrup drizzled over the top!
For all the other chocolate recipes, click on the button image below to view the rest of the recipes from my 31 Days of Chocolate.