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:
Katie, I think your blog is great! I don’t know if some of these people aren’t familiar with web pages and don’t know that the point is to keep on clicking endlessly! 🙂 I love how your blog is organized, how easy it is to find recipes similar to the current recipe you’re looking at, how you don’t have to view nutrition/substitutions unless you choose to, and how you always have alternatives….not to mention how you personally respond to many comments AND you post something new almost every single day! This is by far my favorite blog! 🙂
Thank you, Elaina. I know I can’t get to every comment, or make every person happy. But I really do try. I appreciate you guys more than you’ll ever know!
This recipe sounds amazing! I’m a little unsure of vegan yogurt since soy milk has a funny aftertaste to me (do they even make an almond or coconut based yogurt?), but I recently tried mango fro-yo with plain greek yogurt, which was pretty awesome. I love how creamy it is! I read somewhere that the texture will come out better if your mixture is cold before it goes in the ice cream maker, but haven’t tested that myself to see if it actually makes a difference. Wish I’d picked up more yogurt at the store last week so I could try this sooner!
As far as summer, sadly I don’t have any fun vacations planned (very hard to travel these days, since my dog is 17 and high-maintenance), but I am looking forward to sunny weather and hopefully getting better at riding a bike! (And more excuses to eat ice cream, of course!)
They do! And a ricemilk-based brand as well.
I haven’t ever tried soy yogurt, because I eat milk based yogurt, but I have just stuck a container of yogurt in the fridge and after a few hours (probably around two) it has the consistency of typical frozen yogurt. I am sure that would work for this recipe as well, as another alternative to no ice cream maker.
If you get to NYC this summer, you do NEED to check out Lula’s, if you haven’t been there! It is the best ice cream I’ve ever eaten, vegan or non-vegan. The cake batter soft serve tastes like delicious cake batter that was frozen and pumped into your cup! Other flavor highlights include caramel graham cracker marshmallow and maple waffle (!!!). I’m going there on Saturday, actually 🙂
Maple waffle?! Oh dear… I hope they allow you to put more than one flavor in a cup. How would they expect you to choose between cake batter and maple waffle? 😉
That ice cream looks so rich and decadent!! I will seriously have to try this soon! I love vegan ice cream, especially kinds made from coconut milk.The yogurt sounds amazing!
Ok, I NEED an ice cream maker. I’ve been trying to avoid one since I know it’s just opening Pandora’s Box but now that I have your yummy recipes which are low calorie, I may have to get one!
I’m excited about summer for:
1) Warm weather and tanning in my back yard
2) Wearing my Lilly Pulitzer dresses
3) 4 o’clock Fridays at work
4) Eating outside at restaurants
5) Driving with the windows down
6) Running outside in warm weather
7) Eating ice cream outside!
Mine was only $40, and it’s still working after 8 or so years. A great investment :).
I’m on Amazon right now! Which one did you get?
Not sure if this is the same one Katie has, but this is what I got (the price has gone up, but still on sale!):
http://www.amazon.com/Cuisinart-ICE-21-Frozen-Yogurt-Ice-Sorbet/dp/B003KYSLMW/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1330964094&sr=1-1
That’s the one I just bought! Yay me! I’m so excited! Plus, I had reward points so I ended up paying about $20 for it! Even better! Thank you!
That’s awesome you got it for $20! I love mine, and I hope you love yours, too!
Hey,
I am a big fan of creating/ trying many healthy recipes when it comes to ice cream. Do you use full fat yogurt? I know that low fat ice cream in an ice cream maker can kinda go poorly if you dont add the right food thickeners and emulsifiers (guar gum/ xanthun gum for example).
Currently I am trying to make a recipe with tofu, almond milk, maybe pumpkin, coconut milk… idk lol. Maybe you can take a crack at it? I figure between the 2 of us (mostly you) we can come up with a great one 🙂
I used Silk. Not sure if it’s full-fat or not, but it doesn’t specifically say “low fat” on the container. (Or, at least I don’t think it did. The container’s gone now.)
Do you mean an ice-cream recipe?
It can be vegan. But yes “ice cream” recipe. I freak’n love the stuff! So if i could make a low calorie version using natural products it would be great. Seems like all the non dairy options available to me are full fat and at least 140 calories per 1/2 cup…but as you say, who is going to eat only 1/2 a cup?!
oh and also, i was considering avocado as my fat source.
there are avocado ice cream recipies on the internet…i actually found a nice one on pinterest. Some use just frozen avocado the way you make the frozen banana ice cream and others add a few other things to it as well. I think katie could come up with one even better though if she has time 🙂
First an immersion blender, then a food processor, now probably an ice cream maker (not to mention a juicer, blender, and your run-of-the-mill mixer). My mother chuckles at my gadget-filled kitchen. But the recipes on your site have opened my eyes to a whole new way of making food and I love them all! Bring on the gadgetry!
OMG. I love brownies. Doesn’t sound difficult either!
Katie,
I have to assume that the ridiculous, hurtful comments you get are from extremely jealous readers. I can imagine how much those comments hurt. Please ignore them. Your site is fine. It’s MUCH better than fine in fact. You have a lot of navigation tools built in, maybe some people just don’t know how to use them. I for one have NEVER had a problem finding a recipe. Keep up the good work, and know that the majority of people here love the way you do things. Heck, if they didn’t, you wouldn’t have the amazing following that you do. There will always be a squeaky wheel that you will never be able to stop squeaking. Ignore it. Coat it in chocolate and forget it. People are here by choice and they are free to leave. You do amazing things Katie! Your recipes are fantastic. I’m always creating/tweaking/modifying recipes to make them healthy and I’m so glad to have found a blogger who does the same :). Keep up the amazing work. You and your Blog are awesome!
Thank you so much, Kristen!
I can’t even tell you how much your comments have meant to me.