It’s like summer on an ice cream cone.
I got the idea for brownie fro-yo after making my favorite Brownie Batter Dip.
That’s actually how I come up with many of my recipe ideas: think of a particular flavor, then brainstorm every possible dessert that could work for said flavor. Brownie batter dip, brownie batter frozen yogurt, brownie batter fudge, brownie batter waffles…
In other words: don’t be surprised if you someday see brownie batter cheesecake on my blog!
Brownie Batter Frozen Yogurt
Adapted from: How To Make Frozen Yogurt.
- 3 cups plain or vanilla yogurt, such as Silk nondairy
- 1/4 cup + 1 tbsp dutch or regular cocoa powder
- 1/8 tsp baking soda
- a little over 1/4 tsp salt
- 1 tbsp pure vanilla extract
- 3-4 tbsp unrefined sugar or xylitol, or more to taste depending on the yogurt you use. The frozen result will be less sweet than the batter.
- 1/16 tsp pure stevia, or 2 tbsp additional sugar
- handful chocolate chips, optional
Combine all ingredients in a large bowl, and stir until completely combined. Transfer to an ice-cream maker (If you don’t have one, see nutrition link below). Important note: Be sure that you like the taste of the particular yogurt you’re using. A few of my friends thought this recipe had a strange taste, but it turns out they just didn’t like the Silk yogurt!
Link Of The Day:
YUMMMMMMMY!!! Your photos look so good. I am definitely trying this today!!!
I am looking forward to the beach, laying out in Central Park & many, many runs over the Brooklyn Bridge 🙂
& omigosh – where is this Lula’s you speak of?!
http://supervegan.com/blog/entry.php?id=1179
Please oh please oh please make brownie batter cheesecake! And I’ll be in New York tomorrow. Hooray!
Wow! This looks amazing! My mouth is watering…haha!
Darn it, I’m still at school for another two days. But you can bet this’ll be the FIRST thing I make when I get home! Well, this and your cookie dough dip because I’m going through withdrawals. I freakin love your blog!
Hi from another (newly) vegan blogging Katie who absolutely LOVES your blog! I cannot wait to try this recipe…brownies and I are engaged to be married, and I’m thinking this recipe just might seal the deal. 🙂
Very excited to try this out with my new birthday present (ice cream maker)!! Keep up the great work. You can’t please anyone nowadays!
This looks fantabulous and completely irresistible!
This looks like the perfect dessert for a warm summer day. Or oh heck, any day. How do you manage to know exactly what I’m craving even before I’m craving it? 😉
Awesome! I just made a batch of yogurt last night and was wondering what to do with all of it! Just made this and put it in the freezer for later.
How funny! I did too. Only I ate so much of it already I had to make more today for this one. 🙂
I’m most looking forward to our trip to Europe next month! We’re going on a cruise through the Mediterranean … can’t wait!
New fan! Love your creativity! Def. have to make this one! Have a great day!
This was awesome!!! I think it might be one of my favorite CCK recipes to date, and that’s saying something considering how much I love the pumpkin bars and the fudge pie and… I could go on!
I used Wholesoy vanilla yogurt as my yogurt, and it came out creamy and sweet and chocolatey and better than any frozen yogurt I’ve ever had.
People, RUN to make this now! You won’t be sorry. 😉
Hi Kate!
I am still newer to the “blog world”. When I search for new recipes I usually choose blogs because I like to try things that have comments by many readers. But as I look at these other blogs I notice that you are one of the few bloggers, with a large following – 20,000++, that frequently reply to your bloggers comments! I just wanted to give you super kudos for that! For respecting your readers on a different level. For really being interactive with your readers and being there to support them vs just using your blog as a money generator! You have positive, loving energy and you are sharing it with a lot of people! Way to go sister!!
with love and respect
Thank you, LaNita! I can’t tell you how much your comment meant to me, because I really do try to answer as many questions as I can. I appreciate the fact that people even leave comments on my site at all, and I don’t know why anyone would ignore their readers! Readers leave the best ideas and suggestions, often teaching me things I never would’ve even thought of trying!
Mmmm, omg! That looks so good! I haven’t had “icecream or froyo” is quite some time. I just may have to try this!
I have my mixture in the freezer – I can hardly wait! So many ideas to top!
By the way, I used the Vanilla Cream Mousse: https://lett-trim.today/2010/01/22/like-eating-a-bowl-of-whipped-cream/%3C/a%3E%3Cbr /> I will let you know. All I have to say is that I could have eaten it right then unfrozen. 🙂
I laughed about your friends because I have a strong preference for Wholesoy over Silk if I buy it.
Things I am looking forward to most? Sun and warmth. We are still in cold, rainy weather out here. Longer days. And a shorter summer quarter.
Thank you for a great recipe!
Wow. Well my day just got a ton better. I got impatient and probably could have frozen longer (next batch). But put the frozen mass in the processor and did just fine.
I topped mine with blueberries, peanut-almond-cashew butter (this is a new find), chocolate chips, and the brownie larabar: https://lett-trim.today/2011/08/12/hot-fudge-brownie-larabars/%3C/a%3E%3C/p%3E
This is really REALLY good.
Aw Samantha, you’re the best.
P.S. Email me if you want, and I can send you that puppy chow recipe!