Frozen Nutella Yogurt is a delicious and refreshing summer treat on these hot summer days. This easy-to-make delicacy is made with just a few simple ingredients. It’s sure to please everyone in your family.
Why You’ll Love This Recipe
- It’s delicious: The combination of Nutella and yogurt is simply irresistible. The Nutella adds a rich chocolate flavor, while the yogurt gives the frozen treat a creamy texture.
- It’s easy to make: Just combine a handful of ingredients in a blender and blend until smooth. Once cold, pour the mixture into an ice cream machine and stand back while the ice cream machine works its wonders.
- It’s versatile: You can customize the recipe to your own taste. For example, you can use different types of yogurt, such as Greek yogurt or vanilla yogurt. You can also add different toppings, such as fresh fruit, granola, or chocolate chips.
- It’s a crowd-pleaser: Who doesn’t love Nutella? This frozen treat will surely be a hit with your family and friends.
Ingredients and Substitutions: Here’s What You’ll Need
- Nutella: It goes without saying that for this Frozen Nutella Yogurt, you’ll need Nutella!
- Yogurt: You can’t make Frozen Nutella Yogurt without yogurt! I used plain whole-milk Greek Yogurt. You can also use Vanilla yogurt or Plain yogurt in this recipe. It’s best that the yogurt be made with whole milk. The reason is that the fat content contributes to the creaminess of this treat.
- Milk: In addition to the yogurt, I added some milk. Just like the yogurt, it’s best that the milk be whole milk.
- Added Chocolate: To enhance the chocolate taste of this frozen yogurt, I added some unsweetened cocoa and some Godiva Chocolate Liqueur.
The cocoa can be regular unsweetened cocoa or Dutch-processed cocoa. Also, you could use Special Dark Cocoa in this recipe.
The Godiva Chocolate Liqueur added a subtle chocolate undertone. Also, the alcohol helped prevent ice crystals from forming, making the frozen yogurt smoother and creamier. You can substitute vanilla extract if you prefer.
- Added Sweetener: Because of the tartness of Greek Yogurt, you might want to add a bit of sweetener. I used several packets of Stevia in this recipe (not pictured).
Making the Frozen Nutella Yogurt
- I added all of the ingredients, except for the Stevia, to my blender. I wanted to wait until the other ingredients were blended together to determine whether Stevia was needed.
- Then, I blended the ingredients on high until everything was totally incorporated. This took about 30 seconds.
- I tasted the mixture and thought that it needed a little bit of sweetener. Therefore, I added two packets of Stevia.
- I poured the mixture into a four-cup measuring cup and covered the cup with plastic wrap. I refrigerated the mixture until it reached a temperature of around 40°F.
- Once the yogurt mixture was cold, I started the ice cream machine and poured the mixture into the ice cream maker.
- After about 20 minutes, the Frozen Nutella Yogurt was ready to be removed from the ice cream maker.
I transferred the frozen yogurt to a container, smoothed out the top, and put it in the freezer to harden, for at least four hours.
Talk about good! The Frozen Nutella Yogurt was creamy, chocolaty, and absolutely delicious. Yum!
Frequently Asked Questions
The main difference between Greek yogurt and plain yogurt lies in the straining process. Greek yogurt is strained multiple times to remove whey, a liquid by-product, resulting in a thicker, more protein-rich product. On the other hand, plain yogurt is not strained as much, leaving it thinner with a higher whey content. Because of this, Greek yogurt has a tangier taste.
Frozen Nutella Yogurt will need to freeze for at least 4 hours. However, you can freeze it for longer if you like.
You can make this recipe without an ice cream maker as follows: Transfer the mixture to a shallow, freezer-safe container. Cover the container with a lid or wrap it in plastic wrap, then place it in the freezer.
Take the yogurt out of the freezer after about 45 minutes to an hour. At this point, it should be starting to freeze around the edges but still be soft in the middle. Stir it well, breaking up frozen sections and mixing them with the still-soft yogurt. This helps create a smoother, creamier texture in the final product.
Return the yogurt to the freezer and repeat the stirring process every 30-45 minutes for about 3-4 hours or until the frozen yogurt has reached your desired consistency.
Low-fat or non-fat yogurt can be used in this recipe. However, keep in mind that the fat content in the yogurt contributes to the creaminess and richness of the final product. Using lower-fat alternatives might result in a slightly icier texture.
The consistency of frozen yogurt depends on a few factors. One is the frequency of stirring while freezing – the more frequently you stir, the creamier the texture will be. The fat and sugar content of your ingredients also play a role. Higher fat and sugar content will generally lead to a softer, creamier frozen yogurt.
Recipe Tips and Tricks
- I’ve made this recipe with both Greek yogurt and Plain yogurt. I like to drain the Plain yogurt in cheesecloth set in a wire strainer for about an hour before use. This helps to eliminate the excess whey in the Plain yogurt and results in a creamier texture.
- If using Plain yogurt, you may not need to add any additional sweetness. The reason is that Plain yogurt has a milder taste than Greek yogurt. A quick taste of the blended mixture will let you decide whether or not to add some sweetener.
- It’s important to freeze the bowl of the ice cream machine for at least 24 hours prior to using it. The bowl needs to be very cold to freeze the ice cream mixture properly. If the bowl isn’t cold enough, it may not be able to freeze the mix properly, resulting in a slushy or liquid texture instead of the creamy texture of ice cream.
- Starting the ice cream maker before adding the liquid is recommended because it helps prevent the mixture from freezing immediately upon contact with the ice-cold bowl and forming a hard layer. This could make it difficult for the machine to churn the mixture properly.
- Sometimes I use the mixture for the Frozen Nutella Yogurt to make frozen Nutella popsicles. I pour the mixture into my popsicle containers and freeze it. This is not quite as creamy but is still delicious.
Other Delicious Frozen Treats
Nothing beats a hot summer day quite like a frozen treat like one of the following:
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Frozen Nutella Yogurt
- Blender or Food Processor
- Ice Cream Maker
- 2 cups (16 ounces, 454 grams) whole milk Greek yogurt (See Tips 1 and 2)
- 1 cup (8 ounces, 227 grams) whole milk (See Tip 2)
- ⅔ cup (7 ounces, 199 grams) Nutella
- ¼ cup (0.75 ounces, 21 grams) unsweetened cocoa (See Tip 3)
- 2 Tablespoons Godiva Chocolate Liqueur (See Tip 4)
- 1 or more packages Stevia if needed for sweetness (optional)
- Add all ingredients except for the Stevia to a blender. Blend for 30 seconds or until all ingredients are well incorporated. Taste to determine whether or not to add any Stevia.
- Transfer the mixture to a 4-cup measuring cup or other container. Cover and refrigerate until the mixture reaches a temperature of at least 40°F (See Tip 5).
- With the ice cream machine running, add the mixture to the bowl of the ice cream maker. Process according to manufacturer's directions.
- Transfer the frozen yogurt to a freezer-safe container and cover. Freeze until firm, about 4 hours.
- Yield: 1 quart.
- May substitute plain yogurt for Greek yogurt. If plain yogurt is used, strain the excess whey for about an hour by placing it in a cheesecloth-lined wire strainer. This will reduce the amount of yogurt by about ¼ cup.
- For creamy frozen yogurt, use whole milk yogurt and whole milk. The reason is that the fat content contributes to the creaminess of the frozen yogurt.
- You can use regular unsweetened cocoa, Dutch processed unsweetened cocoa, and Hershey’s special dark unsweetened cocoa in this recipe.
- You can substitute one tablespoon of vanilla extract for the Godivia Chocolate Liqueur in this recipe.
- It’s important that the yogurt mixture be cold before adding it to the ice cream maker. Otherwise, the frozen yogurt may not properly set.