Cocoa Frozen Yoghurt
By Joe
Source: America's Test Kitchen.
A rich, velvety chocolate frozen yoghurt made with Dutch-process cocoa powder. Deep in flavour and satisfyingly smooth.
Always check the labels of the products you use.
Method
- 1
Drain. Set a fine sieve over a jug, tip in the 490 g yoghurt and leave it in the fridge for 1-2 h, until 120 ml of liquid has dripped through; pour that liquid away.
- 2
Bloom. Scatter the 2 tsp gelatine over 60 ml cold milk in a small bowl and leave it 10 min, stirring every so often.
- 3
Warm. Heat 355 ml milk with 200 g caster sugar and 6 tbsp Dutch-process cocoa powder, stirring until dissolved.
- 4
Combine. Off the heat, whisk in the bloomed gelatine until dissolved. Cool to room temperature.
- 5
Mix. Add 1 tsp vanilla to the drained yoghurt and stir in the cooled cocoa milk until evenly brown.
- 6
Chill. Chill to 4 °C or below.
- 7
Churn. Churn until frozen and scoopable, then eat it soft straight away or pack it into a sealed container and freeze for up to 2 days.
Storage
Store in a sealed freezer container for up to 2 days.
EU nutrition claims
- Source of protein: 3.2 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
- Low fat: 2.5 g fat per 100 g (limit ≤ 3 g)
- Low salt: 0.12 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 114 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
25 g per serving
50 % of the 50 g daily maximum · 100 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- fine sieve
- jug
- small bowl
- small saucepan
- lidded freezer container
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 171 kcal |
| Protein | 5.4 g |
| Carbohydrate | 33.1 g |
| of which sugars | 31 g |
| of which free sugars | 25 g |
| Fat | 2.9 g |
| of which saturates | 1.8 g |
| Fibre | 1.1 g |
| Salt | 0.14 g |
Protein per 100 kcal
3.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
