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:
Hi Katie!
I was recently diagnosed with Fibromyalgia and one of the suggestions I was given to lessen the frequency of symptoms was have a healthy,clean diet. I am 24, semi-vegetarian (I eat chicken and fish, no red meat), and cook low-glycemic meals for my family. I couldn’t think of how I was going to “clean” up my diet when it wasn’t really dirty to begin with! Then I came across your blog and wow, what a difference! The bane of my very existence is(was!) my sweet tooth. After trying many of your recipes, I can answer to my cravings and not feel guilty all while maintaining healthy eating habits to soothe my pain. My symptoms has lessend a little bit and my kitchen is becoming cleaner every day. I love learning how to cook with vegan, organic, and natural products. You are amazing. I am so excited for your book!
Cheers to you, my dear!
Aw thanks, Alexandra! And good luck… it’s always hard when you start a new diet, but it gets easier. At least, it did for me when I started my vegan lifestyle. At first it was awful… I missed my old favorite foods! But as you’re forced to get more creative, it can actually be a blessing. Now I eat MORE variety than I did before I cut foods out of my diet, oddly enough :).
Just when we broke the plastic turn thingy in the ice cream machine shoot! Does anyone make a good soy yogurt? I cannot stand silk it’s barf worthy to me lol.
My one friend who hated the Silk said she really liked Wholesoy. Or maybe try vanilla-flavored?
If you go to a store like Whole Foods, there are a lot of other brands: So delicious, Ricera, Amande, etc.
Oh yes I totally forgot about whole soy, thanks so much!
Hi Jen –
I am another person that can’t stand Silk but eats Wholesoy regularly and loves it. Full disclosure = I never liked yogurt before becoming vegan so I don’t know how it rates to “real” yogurt.
Thank you so much Samantha! I knew there was one I liked, but lately I can’t find anything except silk ugh! Oh by the way I love your post on making tofu yogurt didn’t know Katie had that thanks so much!
Lots of drama going on today!!! I love your website and forever look forward to what you will come up with next!
Summer – so excited to spend 10 days at my camp (cottage for the rest of the world…camp for us Northern Ontarians) on Manitoulin Island in July/August and 10 days at camp in August/September!! It is definitely a different way of life out there which i wish i could experience every day!
Happy Summer, Katie!
OK, first of all, I LOVE YOUR BLOG.
That out of the way, I wanted to tell you that this is one of those “I made your recipe but I made it TOTALLY DIFFERENTLY” comments. 😉 I was going to be making frozen banana ice cream tonight anyway, so I made it based on your recipe. Frozen bananas instead of yogurt, Vitamix instead of ice cream maker, agave instead of sugar/stevia, but I put in cocoa powder, baking soda, salt, and vanilla extract AND some chocolate chips. NOM. SO good and still reminiscent of brownie batter for sure. Eventually I’ll make the recipe the “right” way but I wanted to let you know that it worked this way too. 😉 THANK YOU. You rock.
Haha I love comments like that… you all often have much better ideas than I do, and I get to learn from them 🙂 :).
I am most looking forward to …. Going back to work! I teach college classes and I had the first half of summer off and am going insane I’m so bored!
That sounds like the perfect opportunity to try ALL of Katie’s recipes! I’m jealous! 🙂
I personally think it’s creepy when bloggers delete critical posts from readers. We aren’t in North Korea, so thanks for not doing that, Katie. At the same time, if a reader DOES take issue with a blogger and wants to SOLVE the problem constructively, it should be brought up privately.
Hi Katie,
Just discovered your site and am soooo excited to start trying your recipes. Can I make this recipe in a vitamix? Please email and let me know if you get the chance.
Thanks,
Allison
I haven’t tried it. But if you do, I’d suggest freezing the mixture a little before blending in the Vita. And report back!! 🙂
could you do this with coconut milk?? full fat in a can? 🙂
If you try it, please let me know how it turns out! I don’t see why you couldn’t, but I haven’t tried it.
I just made this with greek yogurt and it turned out great! I don’t have an ice cream maker so I used the method that you linked to on the nutrition page and it worked out really well. Thanks Katie 🙂
Hi Katie,
I was wondering what you recommend? I finally got my ice cream maker and I found when I make greek yogurt ice cream, it turns out perfect when it’s freshly made, but when it freezes, its horrible. Take about 1 1/2 to 2 hours to defrost, other wise it’s like I’m shaving ice to scoop it. Do you run into this problem when you make ice cream?
I read that you can add a little (1 – 2 Tbsp?) of vodka to help keep it from freezing as hard, but I haven’t tried it myself yet. It depends on the fat content of your yogurt, too — when I used fat-free Chobani it took about 30 min. for it to thaw. (I haven’t tried the 2% yet.)
p.s. – I definitely have that problem when I’ve used coconut milk for my ice cream, too!
I tried Chobani Greek Yogurt and it was horrible, it was like shaving ice. I tried coconut milk and added pineapple coconut rum to it and it turned to a solid block of ice. I’m going to keep experimenting to see what I can come up thats healthy and scoopable! I didn’t realize making ice cream would be so hard!
I realized I should clarify that I used the Chobani for frozen yogurt and not ice cream, if that matters. This is the recipe I used: http://www.healthyfoodforliving.com/?p=22053
It was really good right out of the ice cream machine, but it definitely got hard in the freezer.
Did you use full-fat canned coconut milk or the carton kind? Just in case you used the carton one, maybe try the canned? There is a huge difference between the two.
I used full fat canned and I did a light coconut canned. I am having such issues with making and ice cream type dessert. They always come out perfect out of the ice cream maker, but once you freeze them, ugh! It takes an hour to soften a little. I’llkeep working at it, practice makes perfect!
This might be a silly question, but why not just eat it fresh out of the ice cream machine? I get that it’d be nice to have some left for later, but I think it tastes better when it first comes out, even though it’s much softer than traditional ice cream. If making for one person you can always scale the recipe down a bit, or if you just want to save time and have it ready for later, you can probably mix everything together and just keep it in the fridge until you’re ready to put it in the machine.