Coconut yogurt ice cream with chocolate chunks.
Ingredients
- Greek yogurt 400 g
- Coconut milk 400 g (1 can)
- Powdered sugar 5 tablespoons
- Maple syrup 4 tablespoons
- Chocolate 100 g
Preparation
Mix Greek yogurt with coconut milk, powdered sugar, and maple syrup until smooth (you can use a mixer on low speed, a spoon, or a whisk). Finally, add chopped chocolate.
Transfer the mixture to a sufficiently chilled ice cream maker (chill for at least 24 hours) and mix for about 10 minutes until the mixture begins to freeze. Place the bowl with the mixture in the freezer for another hour; the ice cream is now ready to serve.
If you don’t have an ice cream maker, you’ll need to freeze the ice cream in the freezer for about 5 hours, stirring the mixture every half hour (this prevents ice crystals from forming, resulting in a smooth ice cream). Finally, add the chopped dark chocolate to the mixture.
