An easy and delicious recipe for coconut yogurt ice cream with chocolate chunks.
Ingredients
- 400 g Greek yogurt
- 400 g (1 can) coconut milk
- 5 tablespoons powdered sugar
- 4 tablespoons maple syrup
- 100 g chocolate
Preparation
Prepare a delicious dessert with a refreshing coconut and yogurt base, enhanced with the indulgent addition of chocolate chunks.
- Combine Greek yogurt with coconut milk, powdered sugar, and maple syrup until smooth (using a mixer on low speed, a spoon, or a whisk). Finally, add chopped chocolate.
- Place the mixture in a sufficiently chilled ice cream maker (for at least 24 hours) and churn for about 10 minutes until the mixture freezes. Transfer the ice cream to a bowl and freeze for an additional hour before serving.
- If you don’t have an ice cream maker, freeze the mixture in the freezer for about 5 hours, stirring every half an hour to prevent ice crystals from forming. Add the chopped dark chocolate before the final freeze.
