Healthy Homemade Chocolate Frozen Yogurt Recipe | Low Carb, Keto (2024)

Aug 1, 2013

Healthy Chocolate Frozen Yogurt? For real?!

After making Vanilla Bean Frozen Yogurt I knew I had to make a chocolate version, especially knowing how healthy you can make it at home. I wish Haagen Dazs or Ben & Jerry’s had a healthy frozen yogurt buuuut they don’t. They might be low in fat but they sure aren’t low in sugar and calories!

This homemade Chocolate Frozen Yogurt is sugar free, low carb, high protein, and even keto too, but it sure doesn’t taste like it! This fro yo is incredibly rich and perfectly sweet. It has a slightly tangy flavor from the yogurt (some people thought it was chocolate cheesecake batter ice cream!) and an uber creamy texture.

You’ve got to make a batch ASAP 🙂

Enjoy!

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Be happy.

Live fully.

Feel naughty, eat nice.

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–Jess

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34 comments on “Healthy Chocolate Frozen Yogurt”

1. Lou — August 1, 2013 at 10:38 am

   LOVE the sugar and protein stats on this ice cream. AHHHH Just another reason I need to put my ice cream maker bowl into the freezer! I keep forgetting!

   Reply

2. Lou — August 1, 2013 at 10:40 am

   Oh, quick question. If I use regular vodka, will it have an alcohol taste?

   Reply

   • dessertswithbenefits — August 1, 2013 at 11:56 am

     Thanks Lou! I hope you get to try the recipe out. You don’t taste the vodka, it’s just there to keep the ice cream soft as alcohol doesn’t freeze 🙂

     Reply

   • joy — July 24, 2020 at 10:52 pm

     where is the vodka am i missing something?

     Reply

3. Audra — August 1, 2013 at 1:26 pm

   Do you think another yogurt could be used in replace of cow’s milk? Sheep?

   Reply

   • dessertswithbenefits — August 1, 2013 at 1:58 pm

     I haven’t tried using other yogurts, but as long as it is thick and the water content isn’t too high it should work just fine!

     Reply

4. Erika — August 1, 2013 at 2:29 pm

   Yum! This is EXACTLY what I want to make as soon as I’m off this detox! Is the xanthan gum necessary in this recipe? Are there any subs or can I leave it out?

   Reply

5. Danielle Zimmerman @ TheBestDessertRecipes.com — August 1, 2013 at 5:44 pm

   This frozen yogurt looks great! I may just have to buy myself an ice cream machine and try it!

   Reply

   • dessertswithbenefits — August 1, 2013 at 5:50 pm

     An ice cream maker is definitely a smart investment. I love mine, I use Cuisinart. You end up saving a ton of money by making your own ice cream/fro yo, and you save your body from all the unhealthy store-bought ice creams filled with sugar, oils and artificial flavorings. Plus, you can always have a healthy guilt-free treat on hand when it’s hot out or when you’re simply hungry 🙂
     Fro yo = LOVE

     Reply

6. Consuelo @ Honey & Figs — August 1, 2013 at 6:15 pm

   If there’s something better tha ice-cream it has to be frozen yogurt. Better than, that, healthy frozen yogurt.
   I can’t believe how creamy yours look, so luscious and decadent that I could eat the whole bowl right now… although I don’t think that’s a problem because the nutrition label is flawless. What’s not to love about this stuff??? I’ll try it really soon, thanks for sharing the recipe x

   Reply

   • dessertswithbenefits — August 1, 2013 at 6:20 pm

     I know! I couldn’t believe the nutrition label myself, I had to double check it. Second (and third) servings are welcome when it comes to this fro yo 🙂

     Reply

     See Also

     Cardamom Currant Snickerdoodles Recipe on Food52

7. Daphne — August 6, 2013 at 7:16 pm

   Just found your site and I’m obsessed! Can’t wait to try out this recipe.

   Is there something I could use in place of vodka? I’m not 21 and don’t live with anyone older so I can’t buy alcohol just yet.

   Reply

8. Ashley — April 23, 2014 at 12:35 pm

   Just wondering if guar gum would work instead of xanthan gum? 🙂

   Reply

   • dessertswithbenefits — April 23, 2014 at 3:06 pm

     I don’t have any experience with guar gum so I can’t be sure, but from what I hear, guar gum is very similar to xanthan gum. I did some research and I found that xanthan gum helps trap air in mixtures, and incorporating air into fro yo helps keep the texture smooth and light. I would recommend whipping the fro yo batter for double the time stated in the recipe to incorporate air into the mixture.
     Hope you like the fro yo!

     Reply

9. Jenni — July 18, 2014 at 2:25 pm

   I’ve found it difficult to create a frozen yogurt that comes close to store-bought froyo in terms of taste and texture, but… this recipe is IT. It tastes incredibly rich (despite using *nonfat* Greek yogurt), and I can eat it straight from the freezer (i.e., without thawing). The richness makes it extremely satiating, so you don’t need to eat multiple servings to feel satisfied.

   Thanks for the excellent recipe. 🙂 I followed the recipe exactly, using Hershey’s “Special Dark” cocoa powder and Cinnabon vodka (as you’ve mentioned above, you can’t taste the vodka). No more store-bought froyo for me XD

   Reply

   • dessertswithbenefits — July 18, 2014 at 4:28 pm

     OH MY GOSH YAYAYAY!! I’m so glad you like the Chocolate Frozen Yogurt 🙂
     Great idea with the Cinnabon vodka… even if you did end up tasting it, it would kind of be like a Mexican Chocolate Fro Yo!
     Mmmmm *drools*
     Thanks for letting me know how the recipe turned out for you!

     Reply

10. Tes — August 26, 2014 at 10:14 pm

    This recipe holds an incredible promise for making perfect smoothies for someone on a high protein low carb diet. I need a substitute for the vodka, however. Any suggestions?

    Reply

    • dessertswithbenefits — August 28, 2014 at 12:09 am

      There isn’t really a good substitute for the vodka because it helps prevent the fro yo from forming ice crystals. If you must omit it, I would recommend replacing it with more Greek yogurt. When you want to serve it, you’ll need to thaw it in the refrigerator overnight or leave it on the counter for 30 minutes to an hour.
      I hope you like the fro yo!

      Reply

11. CynthJewel — November 15, 2014 at 8:56 pm

    I just made this tonight. I love it! It was very creamy, same texture as ice cream. My husband liked the texture, but not the taste. He can taste the stevia. I didn’t use the brand you used in this recipe. I used Now Better Stevia Liquid Sweetener. I also used Trader Joe’s Pure Bourbon Vanilla Extract. I didn’t have Whipped Cream Flavored Vodka, but I used Vanilla Bean Vodka. I also added 1/3 teaspoon of guar gum to thicken the cream.

    Some people don’t like the aftertaste of stevia so I’ll try maple syrup, agave nectar or even Medjool dates next time.

    Overall, I like this Fro Yo. It’s low in fat, sugar free & high protein!! And has vodka! That’s extra points!

    Reply

    • Jessica | Desserts with Benefits — November 17, 2014 at 9:16 am

      YAY I’m so glad you liked the recipe! 😀
      I’m sorry your husband didn’t like it though 🙁
      I’ve never tried using Now Better stevia before. I’ve only had good experiences with SweetLeaf and NuNaturals. Good idea with the maple syrup, agave and dates. YUM!
      Thanks for letting me know how it turned out for you 🙂

      Reply

12. Audrey — February 8, 2015 at 3:23 pm

    Could you use a different kind of alcohol, perhaps kahlua or orange liquor or does it have to be vodka?

    Reply

    • Jessica | Desserts with Benefits — February 9, 2015 at 4:29 pm

      Any alcohol should work! Kahlua sounds AWESOME, what a great idea! I’m not a fan of chocolate and orange together, but if you like it you can try using the orange liquor. Most alcohols don’t really contribute much flavor overall, but the orange one might.
      I hope you like the recipe 🙂

      Reply

13. Audrey — February 9, 2015 at 5:53 pm

    The bowl of my ice cream maker has a lid, do I need to transfer it to a loaf pan?

    Reply

    • Jessica | Desserts with Benefits — February 9, 2015 at 7:40 pm

      I’m not sure what brand you have but the ice cream makers I had/have (Cuisinart and KitchenAid), the instructions say to transfer the ice cream to a freezer-safe container after churning. I usually use a glass container or large loaf pan 🙂

      Reply

14. Ellen From Az — July 4, 2015 at 6:52 pm

    Looks delish and love the nutritional stats…only alcohol I have is Rum & cooking wine…any clue if Rum would work? LOL, or should I go door to door asking neighbors for 3T of vodka?

    Reply

    • Jessica | Desserts with Benefits — July 6, 2015 at 9:03 am

      Thanks! 😀
      Vodka doesn’t freeze, so it helps create a softer fro yo. I read that rum freezes so it might not work… but it depends on what kind of rum. 3 tbs doesn’t provide a noticeable flavor, so I think it doesn’t hurt to give it a shot! I hope it works!

      Reply

15. Tina K. — August 2, 2015 at 3:32 pm

    What can I use in place of Dutch cocoa? I live in Moore, OK. and find that anywhere. I wanted to make that today, but all I have is Hershey’s 100% natural cocoa. Can you help? Thanks.

    Reply

    • Jessica | Desserts with Benefits — August 3, 2015 at 9:04 pm

      You can replace the Dutch cocoa with regular cocoa powder if you like… I just used Dutch cocoa because I like the flavor a little better. I hope you like the fro yo! 😀

      Reply

16. Claudia — March 1, 2016 at 3:21 pm

    If you had removed the recipes then that would have been fine but to remove the recipe and leave everything else as if the recipe is still there thats annoying

    Reply

    • Jessica | Desserts with Benefits — March 1, 2016 at 4:58 pm

      I took the recipes that were reformulated for the cookbook off the blog and people got mad. So I’ve decided on a happy medium — editing all of those posts to include the ingredients I used in each individual recipe… that way you can decide whether or not the cookbook is for you. And if it’s not, that’s fine! 😀
      I just recently updated this post to show all the ingredients in the final recipe.
      If you’re not happy with this, then what would you suggest? I’m not going to delete all of the posts because getting a 404 error page would be far more annoying than not getting a free recipe.

      Reply

17. Claudia — March 1, 2016 at 8:07 pm

    Rock and a hard place. I would have thought removing compleatly would be best as it is frustrating to keep looking for recipes that arnt there. People have books printed all the time that the recipes are not available online but usually they have done this by withholding recipes, personally I think if you want to take your recipes off the website it is your choice its just frustrating when you think something will be there and its not. To be honest I am finding it hard to navigate alot of websites nowadays I am taking my laptop in to be checked but have a feeling its the adds that move :o( Its worse than dial up, I litterally cant move some pages and others pops up straght away, sigh . Have you thought about having an area that you can find the recipes in the book ? Could be a solution of a code like “recipe from my book…..” means if you click you see the teaser but not the full recipe so people can decide. I do understand what you mean I have looked at MANY books claiming to be sugar free and only found 3 books that come under what I consider to be sugar free.

    Reply

    • Jessica | Desserts with Benefits — March 6, 2016 at 7:32 pm

      I think the only solution that will be easy to navigate, for new viewers and returning viewers, would be to tell everyone what ingredients exactly are used in the recipe. I’ve updated all of the posts that I removed the recipes from to actually include the ingredients, just not the measurements. I also included the nutrition labels so you can see if they fit your macros or nutrition goals. I don’t think there’s anything else I can possibly provide people haha.
      On my blog, I wrote a post on each of my cookbooks. I provided screenshots of the Pantry Staples sections so you can see the sweeteners I use. Many of the recipes in the cookbook are low-carb and refined sugar free. Hope this helps Claudia! 😀
      -Jess

      Reply

      • Claudia — March 10, 2016 at 9:17 am

        You will never please everyone in life, seriously dont even try and certainly dont get upset when you dont please someone there are many others that are happy. You just have to find the sweet spot of what pleases both you and the largest amount of your readers :o)

        There are othere ways to earn money from food blogs other than anomated adds like making you tube videos, selling your photographs through through photographic agencys Ssssooo many ways you just have to think outside the box :o)

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