Healthy creamy frozen snack (Print Format)
A lighter twist on chocolate ice cream that features protein-packed Greek yogurt and maple syrup for a guilt-free, creamy treat.
# Ingredients:
→ Base Ingredients
01 -
2/3 cup pure maple syrup
02 -
1 cup cocoa powder
03 -
1 tablespoon vanilla extract
04 -
3 cups plain, unsweetened Greek yogurt
05 -
1/2 cup unsweetened almond milk (either plain or vanilla)
06 -
A tiny pinch of sea salt
→ Optional Toppings
07 -
Chopped nuts
08 -
Chocolate chips
09 -
Fresh fruit
# Steps:
01 -
Toss all the main ingredients (Greek yogurt, cocoa powder, almond milk, maple syrup, sea salt, and vanilla extract) into the blender. Mix them up until it’s nice and creamy with no cocoa clumps in sight.
02 -
Double-check your ice cream maker bowl is frozen. Manufacturers usually suggest keeping it in the freezer for about a day.
03 -
Pour the blended mixture straight into the ice cream maker. Let it churn according to the maker's instructions, usually about 15-20 minutes. It should turn into a thick, soft-serve texture.
04 -
Serve it right out of the machine for a soft-serve feel. If you’d rather have a firmer scoop, hang tight and head to the next step.
05 -
Put the churned mix into a container with a lid or line a pan with parchment paper. If using a pan, stretch plastic wrap tightly over the top to keep it fresh. Freeze it for at least 30 minutes, or until it firms up the way you like.
06 -
Let the ice cream sit out for around 5 minutes to soften just a bit. Scoop it into bowls, add your go-to toppings, and enjoy every bite!
# Tips:
01 -
This version is packed with protein thanks to Greek yogurt, making it a healthier twist on classic ice cream.
02 -
Want it sweeter? Amp up the maple syrup to 3/4 cup or toss in 2-3 tablespoons of honey.
03 -
No ice cream maker? No worries! Pour it into a shallow dish and freeze it, stirring every 30 minutes for 2-3 hours until it’s creamy enough.