This simple frozen yoghurt requires no churning, no special equipment beyond a good blender, and very little time.
Thick yoghurt and frozen fruit are blended together until smooth and creamy, then topped with a warm chocolate and coconut oil mixture that sets into a firm, snappable shell.
With minimal preparation and a short list of ingredients, this is a simple everyday recipe well worth keeping in your repertoire.
It's a reliable, fuss-free dessert that works well with a variety of fruits and comes together in under fifteen minutes.
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Ingredients
Magic Chocolate Shell
- 100g chocolate of your choice, roughly chopped
- 1 teaspoon coconut oil
- Tiny pinch of sea salt (optional)
Cheat's Frozen Yoghurt
- 500 grams frozen fruit (strawberries, mango, stone fruit, or banana - see notes)
- 125 grams thick unsweetened yoghurt
- 1 teaspoons vanilla bean paste or extract
- 2 tablespoons pure maple syrup
Method
NOTE: You will need a high-powdered blender or food processor for this cheat's frozen yoghurt.
Magic Chocolate Shell
- Place the 100 grams chocolate of your choice, roughly chopped, 1 teaspoons coconut oil, and 1 pinch of sea salt (optional) in a small saucepan over very low heat.
- Stir gently until just melted, then remove from the heat and set aside to cool slightly while you prepare the frozen yoghurt.
Cheat's Frozen Yoghurt
- Add the 500 grams frozen fruit (strawberries, mango, stone fruit, or banana - see notes), 125 grams thick unsweetened yoghurt, 1 teaspoons vanilla bean paste or extract, and 2 tablespoons pure maple syrup to a high-powered blender or food processor.
- Blend until completely smooth, using the tamper stick if using a blender to push the ingredients down towards the blade as needed.
Serve
- Scoop the frozen yoghurt into bowls and drizzle generously with the melted chocolate. Wait a minute or two for the shell to set and harden, then smash through it and enjoy!
NOTES
Equipment note: A high-powered blender (such as a Vitamix or Thermomix) or a food processor is essential for this recipe. A standard blender may struggle with fully frozen fruit.
Fruit choices: Strawberries, mango, stone fruit (peaches, nectarines, cherries), and banana all work beautifully. Raspberries and blackberries are not recommended - they tend to be too tart once blended, and their small seeds give the yoghurt a subtly bitter finish.
Banana tip: Using frozen banana as all or part of your fruit base gives the yoghurt an especially creamy, ice-cream-like texture.
Chocolate shell: The magic of the shell comes from the coconut oil - when the warm chocolate hits the cold frozen yoghurt, it sets almost instantly into a crisp, snappable coating. The harder your yoghurt is, the faster the shell will set.
Make it vegan: Swap the dairy yoghurt for a thick coconut or soy yoghurt, and choose a dairy-free dark chocolate.
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