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Brownie Batter Frozen Yogurt

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chocolate frozen yogurt

It’s like summer on a cone.

I got the idea for brownie fro-yo after making the Brownie Batter Dip. That’s actually how I come up with many of my recipe ideas: think of a particular flavor, then brainstorm every possible dessert that could work for said flavor. In other words: don’t be surprised if you someday see brownie batter cheesecake on my blog!

chocolate frozen yogurt1


Brownie Batter Frozen Yogurt

Adapted from here: How to make frozen yogurt.

  • 3 cups plain or vanilla yogurt of choice (I used Silk soy yogurt. I obviously can’t vouch for all brands, but I’m sure many other brands will work.)
  • 1/4 cup plus 1 tbsp cocoa powder (Or try dutch cocoa for even more of a “brownie” flavor.)
  • 1/8 tsp baking soda
  • a little over 1/4 tsp salt
  • 1 tbsp pure vanilla extract
  • 3-4 tbsp xylitol or sugar (or more to taste, depending on the yogurt you use. Remember that the frozen result will be less sweet than the initial batter.)
  • 1/16 tsp pure stevia, or 2 tbsp brown sugar (or 2 nunaturals packets)
  • optional: handful of chocolate chips

Combine all ingredients in a large bowl, and stir until completely combined. Transfer to an ice-cream maker (If you don’t have one, see nutrition link below.) Important note: Be sure that you like the taste of the particular yogurt you’re using. A few of my friends thought this recipe had a strange taste, but it turns out they just didn’t like the Silk yogurt!

View Nutritional Info



For ultimate brownie ice cream:

Crumble into the prepared batter: Healthy Fudge Brownies.

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. sarah l says:

    Ooh, this is perfect now that it’s finally getting warm! I don’t have an icecream machine (and for some reason my phone doesn’t want to open the other windows) so I’m thinking I might make the batter, freeze it and then blend it in the bleder. Do you think it’ll work?

    1. CCK lover says:

      It could work, but let me know because I don’t have an ice cream maker either! Maybe make a half recipe to try it though!

  2. Awesome, awesome! I JUST BOUGHT AN ICE CREAM MAKER on Sunday!! YESS!! Also, I loved how you told us how you sometimes come up with the recipes – I am ALWAYS wondering how you think of all these different things. But I know, it’s easy to think about food if you really love it. 😀


  3. Lia says:

    You’re making me want to invest in an ice cream maker…I tried to visit Lula’s 2ce and both ties it was closed, so make sure you check the hours and days of operation before hand, so your heart won’t be broken like mine was.

    I’m looking forward to summer. All of it. Heat, sun, fun, walks, bike rides, farmer’s markets. All of it 😀

    1. Annie says:

      You could also buy on Amazon so u don’t have to spend all the one going to store and risk it being closed. It will be delivered to you while u take care of other things : )

  4. Katie says:

    Hi from another (newly) vegan blogging Katie who absolutely LOVES your blog! I cannot wait to try this recipe…brownies and I are engaged to be married, and I’m thinking this recipe just might seal the deal. :)

  5. m says:

    Why can’t you put the nutrition info in the original post along with the info for those of us who dont’ have ice cream makers? I just opened 4 windows to try to find what I was looking for. It’s just annoying and unorganized. The only reason I can think is to generate more cicks and $, otherwise why wouldn’t all your info be in one place.

    1. No, actually it’s because I like to keep my posts as clean and easy-to-read as possible, without long drawn-out recipes. If you look at my recipes, most are pretty short and succinct, and I do this on purpose. When I, myself, am looking at a recipe I get overwhelmed and usually don’t bother if the recipe is convoluted. It’s just more organized this way.

      But if you think my blog is “annoying” you are free to just not read. I certainly don’t force anyone to click on any pages.

      1. Katie says:

        Touche! You tell ’em sister! :)

        1. Leslie says:

          It amazes and saddens me how people act under the cowardly cloak of anonymity on the internet these days :(.

          M, CCK’s explanation is perfectly logical, and many of us appreciate the organization of her posts. I can’t stand it when someone’s post never seems to end in my google reader! But even if CCK were making you click just for money, why would that be a problem? The way I see it, you’d WANT her to make money at this because if she didn’t she would be forced to take her content offline and people like you and I would be forced to pay money for it if we wanted to view it.

          So it is actually in OUR benefit for her to get as much traffic as possible, because it means we don’t have to pay a thing! I’m going to click extra today, just to show my support to CCK and all the work she puts into this blog ;).

          1. Liz says:

            Well said, Leslie! And I’m also confused, because I only clicked on one link (painless!) to see the extra info, not four like the commenter said.

            Please please please, Katie, don’t start bogging down your posts with all this info on one page. I like the clean look. If people want to see the nutrition info, they can easily click on it.

          2. Anonymous says:

            The 4 links she is referring to I think are to get to a recipe that doesn’t require a machine. To go there, you have to go into nutrition, then into non machine recipes, then from there into a new page for each recipe.

            The complaint is somewhat legitimate. I tried it out and did end up with several separate windows open. A little annoying. It would have been nicer to have a link straight to the non machine recipes, rather than a link to nutrition information, then another link to click on recipes.HOWEVER, I too dislike the LONG drawn out posts we see on many blogs, and do really appreciate a nice clean recipe where I’m not scrolling through a big page looking for the important information buried underneath all the details.

            It does seem a bit transparent in light of the pay per page view. One thing that makes it more so is that it’s opening separate tabs automatically, rather than just going to another page. You might not notice the number of clicks if it didn’t fill up the top of your screen with new tabs. NEVERTHELESS, why would we care? I want people like Katie to be able to make a little money at this. More free information for me. It’s not like she’s gonna get rich off of this or anything, and it’s not like it’s taking money out of my pocket – unlike a printed cookbook.

            You’re doing all right Katie. It’s fine for you to make money, and there’s no absolutely right way to do something like this. If you’re pleasing everyone all of the time, remember that’s the lowest common denominator, and not where you want to be aiming.

          3. I was actually going to switch it at one point, so all links opened in the same window. But when I asked (a few months ago), people were so against the idea that I didn’t do it. You’re right; it’s impossible to please everyone.

            As for the link thing, it honestly bugs me that anyone would say I was doing it to make money because I’ve said many times I’m not a blogger because I want to make money. As proof: I had this blog for two years and happily wrote my heart out without making a cent! And I’d do it again. I didn’t seek out advertisers; they sought me out. The money is nice only in that it allows me the time to do what I love and want to do anyway. I post lots of links because when you’ve been blogging as long as I have, you have a lot of relevent content for any given post. I try to keep it as organized as possible… but there’s so much information that sometimes it’s hard. (Also, one of the links doesn’t even go to my blog, so that definitely wasn’t provided for page views! ;))

            Sorry for the long comment. I just don’t want anyone to misinterpret my intentions. Obviously I love my readers, and I hope that shows through in how I interact in the comment section and answering as many questions as I possibly can. I don’t take any of your support for granted.

          4. Josey says:

            “The way I see it, you’d WANT her to make money at this because if she didn’t she would be forced to take her content offline and people like you and I would be forced to pay money for it if we wanted to view it.”

            Oh! You mean, like in a cookbook? I don’t think M was harsh at all. It’s annoying to have to click four different links for things when we know that she makes money with each additional page view. I have no problem with what she does to make a living and know it’s a smart business strategy, but it’s also tedious to have 10 links in every post. Just an opinion, as yes, this is a free site and we can voice our opinions, seeing as she gets paid from her readers.

          5. Jenny says:

            Thank you for all that you do, Katie!

          6. Emma says:

            Seconded. I don’t think that we say it enough. Your blog has changed my life, Katie. I know that sounds weird to say, but I was a young girl with a severe ED before finding your blog and learning that foods like peanut butter and coconut oil and even bananas and not to be feared and that we should nourish our bodies with care and REAL food. Thanks in large part to you, I’m on the road to health and happiness now!

          7. L. says:

            Wow. Emma, good luck. It sounds like you are on the right path!!

          8. Sarahishealthy says:

            Keep going, Emma! Life is so much better on the other side!!! My story is very similar to yours. I was in the throes of anorexia when I first stumbled upon food blogs, and Katie’s in particular (along with one other) had an enormous positive effect on changing my life, helping me to see food as nourishment, not as the enemy. I’m happy to say that today I’m at a healthy weight and am happier than I’ve ever been in my life. :)

          9. Annie says:

            Same here! Thanks for the comments Emma and Sarah… I went trough something similar with ED and discovering Katie’s blog helped me develop a better relationship with food and be less afraid of calories, and treat healthy (high-cal) food respectfully, even lovingly for nourishing my body, keeping me healthy and making me stronger. Thanks Katie for everything you do! Keep up the good work, and even if you can’t make everybody happy, just focus on giving happiness to those most important to you by continuing doing what you love, enjoy and are so good at.
            Good luck!

          10. Connie says:

            I agree with Jenny and Emma . . . Thank you Katie!!! You have changed my life as well. I have a HUGE sweet tooth. Your recipes allow me to still have sweets and be healthy. I even have my husband loving a lot of your recipes. So I guess you’ve had a big impact on both of us because he loves sweets too!

            I love your short posts, even if it means a few more clicks. It makes it simple and easy to go to your recipes and just start baking! Thanks again!!!

          11. Anne says:

            Coming out of lurkdom. I have enjoyed the recipes here I have tried and I am a fan of making treats healthier, but I do agree that it makes more sense to post nutritional information with the recipe. Many bloggers do this and it does not add clutter at all. Your recipes are healthy so posting the nutritional info will only make readers even more eager to try them. I don’t have time to click around because my husband and I both work, we have kids and I read other blogs as well. I assume you want suggestions or do you prefer those of us with suggestions go elsewhere?

          12. anon says:

            Please keep it the way it is, Katie! Sorry Anne, but some of us would prefer it the way it is. I am learning to trust my body again, and I appreciate that CCK posts the nutrition info on a separate page so that I can decide what looks good based on my real desires, not on numbers.

          13. Hi Anne,

            I definitely do appreciate respectul criticism like yours. However, there’s no way to please everyone in this case, as some readers prefer the separate pages. When I first asked readers if they’d prefer that I post calorie counts, many were hell-bent against me posting the numbers at all. So, as a compromise, I said I’d post them on a different page. And now I’ve actually come to prefer it as well (especially since I don’t personally believe in calorie counting).

          14. Angela says:

            I actually think it’s good that you don’t post the calorie counts on the same page. As someone who is recovering from anorexia, I find calorie counts triggering because I obsessively counted calories when I was ill

          15. Kat says:

            She should also take criticism with grace, as would any other business surviving on the happiness of its customers. This is a helpful comment, Katie. More people feel this way than the one comment you let slip by.

          16. Sarahishealthy says:

            First, I’d argue that she should only leave respectful criticism up. Otherwise it’s just called snarking.

            Also, how exactly is she “letting it slip by” when she not only left the comments up (while many bloggers would’ve just deleted them), but personally responded to them as well? What more do you want? Look at how out of hand it’s gotten just from leaving one comment up. (And for the record, I think she’s handled this whole thing with a LOT of grace. I certainly would’ve said some more choice words to the original commenter if it had been my blog! ;))

        2. Leanne says:

          Touche indeed! 😀

          1. Leanne says:

            Oh BTW = I LOVE THIS RECIPE!! I make my own ice cream with a yogurt base all the time, even a chocolate version like this 😉 my friends think I’m crazy – until they try it of course ;-)! I’m glad to know I’m not the only one who things this makes a great ice cream combo! <3

      2. Sunnie says:

        Katie, don’t listen to “m” (who’s obviously too much of a coward to even write out their name!) – I think that it’s nice that you have your calorie-count/substitution information in another section. It’s actually quite nice and convenient for people who either 1) want to follow your perfect original recipe without any alterations (aka ME!) :D, or 2) don’t count calories. I like how you do your posts – don’t change a thing!

        1. Kristen says:

          Wow, people sure know how to complain about absolutely nothing. If your life is SO awesome and trouble free that all you can dig up to complain about is a FREE BLOG (that, let me remind you, you CHOOSE to read) with amazing FREE recipes, that, from time to time, requires that HUGE effort of clicking your mouse and opening another window (the horror!!), then good for you. But to bash someone who works her butt off supplying you the aforementioned FREE recipes and flat out saying that her highly organized blog is disorganized is pretty cheeky, in my opinion. This is Katie’s life, work and passion. What she shares with us for free is worth its weight in gold. Keep up the good work Katie, and believe me, when that cookbook is out, I’ll be buying more than a few ;). PS – for most of us, clicking a mouse really isn’t that difficult. Even clicking it FOUR TIMES!! I personally like how it’s set up. I like that what I need opens in a new window and I can keep the recipe up while I check out the substitutions etc…Love love love your blog!

        2. Jina says:

          First of all, I think it’s a little rude to call a stranger a coward when you know nothing about them. And also, “m” has the right to have suspicions and annoyances. This is Katie’s job. You (and all those other readers who reply so irrationally to others’ constructive criticism) have to calm down a little. People have different opinions. It’s Katie’s job. It’s her decision if she going to accept the constructive criticism or not, but everyone doesn’t have to go white knighting for her. Being a boss of anything is a risk you have to take.

      3. Hanna says:

        I think you are right about the fact that you can’t please everyone… someone will always be against it. Yes, it is kind of a pain to have to click a bunch of links, but I guess readers should be happy that the information is there at all. Not meaning to sound snobby or anything but why is there a link of the day now (if the posts are supposed to be as clean as possible)? Not that it really bothers me but I’m just curious…

        1. Hi Hanna,
          I kinda get attached to my old posts :-?. I work really hard on each post, so it’s hard to think that no one will ever see a post again the day after it’s published. It’s like, all that hard work for nothing, you know?
          I sometimes feel that same way about the poetry or essays I wrote in high school. So much effort, and it’s now all sitting in a box in the attic (or was trashed).

  6. Kelsey says:

    This looks delicious! Perfect for a hot summer day!

  7. Oh my gosh! Ordering my ice cream maker right now! I love this idea and I love that it’s healthy for you!!! Great recipe Katie. I love all the frozen treats you have been posting!!

  8. Katie F says:

    Could someone please tell me me if stevia packets, or uncut stevia, is different than the stevia I have in bulk at home (in a little container, not in packets)? Or is that the same thing as uncut stevia? Thank you!

    1. What brand do you have at home, and what are the ingredients?

      1. Katie F says:

        It’s Trader Joe’s organic stevia extract. I don’t have it with me but I believe the ingredients are stevia extract and lactose.

        1. Leslie says:

          I think if it says stevia extract, and the serving size is really really tiny, and there’s no erythritol or maltodextrin added, it’s pure uncut.

  9. This looks fantabulous and completely irresistible!

  10. looks delicious but I must admit I originally read “beer batter” ice cream and I was intrigued

    1. LOL! Hmmm… that might be fun. I know people make chocolate Guinness cupcakes, so why not ice cream?

      1. Kristen says:

        mmmm, guiness floats are yummy!

        1. Mackenzie says:

          Agreed, Guinness floats are really tasty even though I don’t like Guinness plain!

      2. Jenny D says:

        Ben and Jerry’s at one time had made a Black and Tan ice cream……but I didn’t try it. I should’ve though!

  11. kim says:

    I just discovered your web page a few weeks ago and I really love it – thank you for sharing such wonderful recipes. I do have a question about brownies. I have heard so much about black bean brownies and do not see a recipe on your page for one. Do you have one you like and would be willing to share? I have made your bean based cookie dough dips as well as your bean cookie dough pie – AMAZING! I plan on making your ultimate brownie recipe either way this weekend but would love to find a black bean one too..

    1. I know some people have had success making the cookie pie into brownies, but I tried it once and hated it!
      I’ve never actually tried black bean brownies. It’s on my to-do list!

      1. Anonymous says:

        Great! I am on your mailing list and will be on the look out. Thanks so much for the quick response.

    2. Alanna says:

      She does have a recipe for chocolate chip blondies with white beans, though!

      I actually haven’t made these yet, but I wonder if they’d be more brownie-like if you added cocoa powder?

  12. Suzie says:

    Yum, that sounds like an incredibly decadent ice cream! Thanks for sharing other no-ice cream maker recipes– but definitely hope to invest in one soon :)

  13. kate says:

    Gosh that looks good! One question though, I bought a big bag of Stevia in the Raw the other day – is that ‘uncut’, or is there a difference? Or should I just use 2 Tbsp. of that? I thought Stevia was all the same thing but maybe not? Thanks :)

    1. I’m not familiar with the brand. But if it has other ingredients (like erithrytol or maltodextrin) besides stevia and the serving size is somewhere around 1 tsp (as opposed to 1/32 tsp), it’s not uncut. If it’s not uncut, use whatever it says to use on the package to translate to 2 tbsp sugar (maybe 1 tsp?).

  14. That looks amazing katie! I’m looking forward to going to the beach too! I’ll be there on July fourth so I’m super excited about seeing fireworks on the ocean. So jealous of NYC, I love it!! Are you going to see any plays while you’re there?

    1. No specific plans yet… but I definitely hope so!

  15. Oooo. I just recently bought the Kitchen Aid Ice Cream Maker attachment (though I don’t have a KA mixer quite yet…long story.) I’m buying a mixer this Friday! :) This may have to be first on my list of things to make!

  16. Mmm this sounds super delicious!

  17. Allison says:

    This looks amazing! Question for you – did you use the plain or vanilla yogurt when you made the recipe? I want to do it exactly the way you did and I’m assuming it will taste differently because of the flavor and sugar in the vanilla yogurt.


    1. I used the plain, but just because that’s all they had at the store. I bet it’d be even better with the vanilla!

  18. Sam says:

    Looks amazing! And yes,buoy MUST go to Lula’s! I get cake batter every time I go, it is pure heaven.

  19. I kinda wana get an ice cream maker just to make this, it sounds so freaking easy!! <3

    1. It’s definitely worth the investment! Such an easy snack! We are buying my grandma one for her birthday to help her get her yogurt in because she doesn’t like it (crazy I know).

  20. I am looking forwards to the end of my organic chemistry class! Haha. 7 days! I recently bought a personal sized ice cream maker for $20 and absolutely love it. I think I use it almost everyday…yes I’m a little obsessed. But hey if its just yogurt and milk who cares! I’ve created a few of my own ice cream recipes kind of similar to yours although not vegan (, but I am sure that could be easily changed. :) Thanks again Katie!

  21. Mmmm, omg! That looks so good! I haven’t had “icecream or froyo” is quite some time. I just may have to try this!

  22. Jamie says:

    this looks delicious! (no surprises there…) any idea how it freezes? i love making my own ice cream, but i’d love to be able to keep extra for the nights i’m feeling lazy :)

    1. Honestly, it’s best right out of the ice cream maker. It changes textures once completely frozen… but if you thaw it awhile it should regain a nice (albeit different) texture.

      1. Alanna says:

        I don’t know for vegan yogurt, but I’ve seen fro-yo recipes that recommended adding a small amount (1 T?) of vodka to help keep it from getting too hard in the freezer. The coconut milk ice cream recipes are definitely better fresh, though.

  23. Moni Meals says:

    This is so great Katie! I’m really looking forward to trying it. What I’m looking forward to this summer is-beach, beach, beach bike riding, and barbecues! Just relaxing. Have a great day.

  24. This is perfect because I just put my ice cream maker in the freezer yesterday and I’ve been craving something chocolatey!

  25. Now, I want an ice cream maker— yumm, this looks so fantastic!

  26. Marcie says:

    I love your blog and have used many of your recipes. One of my favorties is the brownie batter pancakes. However, just a suggestion- I am always watching sugars and would love to see grams of sugar included in your nutritional info (I noticed you always offer great substitutions for sugar or use a sub). Thank you for the great recipes!

    1. I don’t add that one because it’s so difficult to differentiate between natural sugars and added sugars. But I’ll try to add it more often if a recipe is expecially low in added sugars.

  27. Erin says:

    Yum, this looks amazing! I don’t have an ice cream maker so I wonder if the old, “stick it in a bag in another bag filled with ice and salt and shake it like crazy” trick works. :) The thing I’m most excited for this summer begins tonight… I’m leaving for JAMAICA! I’m going on a music therapy field service project. I can’t wait!

  28. I seriously need an ice cream maker. This looks divine!

  29. Amanda says:

    YUM! I sadly do not have an ice cream maker, but I am going to try the alternative way that you linked on the nutrition page. Hopefully this weekend. As for summer- living in Wisconsin it is just nice to have a few months of warm weather and sunshine. I am excited to spend as much time outside as I can. Thanks Katie!

    1. tiffany says:

      You could always freeze it in popsicle molds if you have those’d be like a brownie batter fudge pop.

  30. Megan says:

    You read my mind. I’ve been searching online for a chocolate frozen yogurt recipe and never found one that I liked. I had planned on slightly altering your mint chocolate chip recipe (basically leaving out the mint), but this is way better. Glad I put the ice cream maker bowl back in the freezer yesterday after my strawberry frozen yogurt experiment :)

  31. This looks SO good! I need to get my hands on an ice cream maker asap!

  32. I’ve been thinking about getting an inexpensive ice cream maker, any suggestions?

    1. I have a Cuisinart. I think it was $40 at least 8 years ago. Definitely worth the investment!

      1. Alanna says:

        I have a Cuisinart, too (on Katie’s recommendation a while back)… It was on sale through Amazon for under $50 back in March. I love how few pieces there are to wash, and how easy it is to assemble!

    2. Leah Newmark says:

      I also have a cuisinart but it was 80$ 2 years ago. May be a fancier version. Have tried walmart versions (more than 5 years ago) and they always broke after the first batch.

  33. Julie says:

    I’m most looking forward to my annual family vacation, and here’s why!

    1) Seeing my brother/sister-in-law/niece-dog for the first time since Christmas, and my sister for the first time in over a year!! Oh, and my parents, but I see them every month or so. :)

    2) Picky lunches every day! Cheese and crackers and fruit and hummus and vegetables and olives and pita and YUM.

    3) The annual Dogfish Head Brewery tour, perhaps?

    4) Waking up early to a quiet beach house and getting a cup of coffee to enjoy on the sun porch with whatever book I’m reading at the time – kind of one of my favorite things to do on vacation.

    5) Long sunset walks on the beach after dinner.

    6) Games with the family! Beach bocce, backgammon, board games, card games . . . so many games!

    7) The time to read several books in one week. On the list the year are: The Hunger Games trilogy (I plan on rereading the first one before moving on and bringing all three to share), The No. 1 Ladies Detective Agency, A Year in Provence, and Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef. These may change.

    8) Campfires, songs, and drinks on the beach at night.

    9) Traditional on-the-road breakfast at the diner . . . this truly marks the beginning of vacation for me. As does my dad’s complaining about how cold the AC is in the restaurant . . .

    10) Sitting next to my mother at the water’s edge with our books in our hands and our toes in the ocean.

    LOVE IT. Just a little over 8 weeks away now!

    1. Samantha says:

      OK…talk about finding the joy in summer! This was lovely. :)

  34. Natalie says:

    i so totally love your recipes, but i’d love it if you included how many these actually yield. After thorough testing :p

    I kinda figure 3 cups of yogurt is more than one serving i know.. :)
    if i show my son that picture he won’t leave me alone until we make it and we’re fresh out of vanilla or proper sugars.. :)

    1. Emma says:

      It says in the nutrition link that it makes 800g, so 8 servings of 100g each. But as CCK points out, who eats just a 1/2 cup of ice cream anyway? I think we would all agree that they should change ice cream labels to yield a full cup! 😉

      1. Natalie says:


        that’s how it works, alright – thank you Emma :)
        cause i’d end up eating this stuff for lunch, dinner breakfast and like all the snacks – it’s quite horrible…. Oo wonderful?

  35. Natalie says:

    and we’re looking towards camping (maybe) and Santa Cruz.. <3
    we do tons of hiking/biking/going to rivers/lakes. etc .. etc … all the time already so :)

  36. Emma says:

    YUMMMMMMMY!!! Your photos look so good. I am definitely trying this today!!!

  37. I am looking forward to the beach, laying out in Central Park & many, many runs over the Brooklyn Bridge :)

    & omigosh – where is this Lula’s you speak of?!

  38. Please oh please oh please make brownie batter cheesecake! And I’ll be in New York tomorrow. Hooray!

  39. Wow! This looks amazing! My mouth is watering…haha!

  40. Diane says:

    Darn it, I’m still at school for another two days. But you can bet this’ll be the FIRST thing I make when I get home! Well, this and your cookie dough dip because I’m going through withdrawals. I freakin love your blog!

  41. Jill Paxson says:

    Very excited to try this out with my new birthday present (ice cream maker)!! Keep up the great work. You can’t please anyone nowadays!

  42. L. says:

    This looks like the perfect dessert for a warm summer day. Or oh heck, any day. How do you manage to know exactly what I’m craving even before I’m craving it? 😉

  43. Jenny D says:

    Awesome! I just made a batch of yogurt last night and was wondering what to do with all of it! Just made this and put it in the freezer for later.

    1. Samantha says:

      How funny! I did too. Only I ate so much of it already I had to make more today for this one. :)

  44. I’m most looking forward to our trip to Europe next month! We’re going on a cruise through the Mediterranean … can’t wait!

  45. New fan! Love your creativity! Def. have to make this one! Have a great day!

  46. Sarahishealthy says:

    This was awesome!!! I think it might be one of my favorite CCK recipes to date, and that’s saying something considering how much I love the pumpkin bars and the fudge pie and… I could go on!

    I used Wholesoy vanilla yogurt as my yogurt, and it came out creamy and sweet and chocolatey and better than any frozen yogurt I’ve ever had.

    People, RUN to make this now! You won’t be sorry. 😉

  47. LaNita says:

    Hi Kate!

    I am still newer to the “blog world”. When I search for new recipes I usually choose blogs because I like to try things that have comments by many readers. But as I look at these other blogs I notice that you are one of the few bloggers, with a large following – 20,000++, that frequently reply to your bloggers comments! I just wanted to give you super kudos for that! For respecting your readers on a different level. For really being interactive with your readers and being there to support them vs just using your blog as a money generator! You have positive, loving energy and you are sharing it with a lot of people! Way to go sister!!

    with love and respect

    1. Thank you, LaNita! I can’t tell you how much your comment meant to me, because I really do try to answer as many questions as I can. I appreciate the fact that people even leave comments on my site at all, and I don’t know why anyone would ignore their readers! Readers leave the best ideas and suggestions, often teaching me things I never would’ve even thought of trying!

  48. Samantha says:

    I have my mixture in the freezer – I can hardly wait! So many ideas to top!

    By the way, I used the Vanilla Cream Mousse:
    I will let you know. All I have to say is that I could have eaten it right then unfrozen. :)

    I laughed about your friends because I have a strong preference for Wholesoy over Silk if I buy it.

    Things I am looking forward to most? Sun and warmth. We are still in cold, rainy weather out here. Longer days. And a shorter summer quarter.

    Thank you for a great recipe!

    1. Samantha says:

      Wow. Well my day just got a ton better. I got impatient and probably could have frozen longer (next batch). But put the frozen mass in the processor and did just fine.

      I topped mine with blueberries, peanut-almond-cashew butter (this is a new find), chocolate chips, and the brownie larabar:

      This is really REALLY good.

      1. Aw Samantha, you’re the best.

        P.S. Email me if you want, and I can send you that puppy chow recipe!

  49. Nykole says:

    Hey Katie, I know grams are different for every food item in regards to cups, do you think you could post how many cups are in each of your servings as well, instead of just the grams? It would make life a lot easier!! :)

    1. I try to do so as often as possible. With liquids, though (and semi-liquids like yogurt), they’re all the same. 240g is a cup, 120g is a 1/2 cup, etc.

      Cocoa powder is 5 grams per tbsp.

      1. Nykole says:

        So the serving size for this is about 1/2 cup? Haha thanks so much for the clarification! I appreciate it :)

        1. That was just because I had to pick an amount for the nutritional info, so I went with the standard. But honestly, who eats just a 1/2 cup of ice cream? 😉

  50. Katherine Rowe says:

    Hi Katie,

    I was wondering if you’ve ever tried making brownies with black beans, with any success? I make your “Genius Blondies” ALL of the time and it would be wonderful to have a similar brownie version. :)

    Faithful reader and baker,

    1. I haven’t, but it’s on my ever-growing to-do list! :)

      1. starr says:

        i really want to try it but i don’t know if i can make i by myself

  51. how delicious! who doesn’t love brownie batter:) thanks for sharing! it looks amazigly rich and fudgy!

  52. Stephanie says:

    Yum!!! I just made a single serving of this right now (and couldn’t wait to freeze it, so I ate it just as chocolate yogurt – it was like brownie pudding!!!)

    I used sweetened yogurt so (at least in the non-frozen version) I really didn’t need to add any additional sweetener. It would of course be different using plain yogurt.

    Thank you for your great recipes!

    1. When I was little, I hated yogurt… the only one I would eat was chocolate yogurt. I was so excited when they came out with it! :)

  53. j3nn says:

    That sounds fabulousssssssss! Needs chocolate sprinkles. :)

  54. Brittany says:

    This recipe looks AMAZING! Thanks for sharing!

  55. Juliana says:

    …Can you adopt me? Please? Forget the fact that I’m 15 and you’re 20-something. I’ll wash all your dishes and clean your kitchen. 😀

  56. Ami says:

    Hi Katie! Any suggestions for making this with a Vitamix instead of an ice cream maker?

    1. Sorry, I haven’t tried it. But if you do, please report back with results!

      Try freezing in ice-cube trays and then blending once frozen.

      1. Ami says:

        great idea, thank you!

  57. Ilana says:

    I actually cried the first time I went to Lula’s…I ordered a scoop of some kind of chocolate ice cream (don’t remember the flavor but I do remember it was amazing) in a cone, and they handed the cone to me over the counter, just like when I was a kid at Carvel…do you know how long it had been since I’d been handed an ice cream cone!? I couldn’t help it, blubbery tears all over the place..they totally understood though. Then I started taking a class literally down the block from Lula’s and I wasn’t crying anymore..dancing for joy more like it! Also hit up Stogo when you come, they carry Babycakes pastries and do an INSANE ice cream cookie sandwich with chocolate chip cookies and your choice of ice cream (to be fair they also do it with the raisin cookies, but this is CHOCOLATE covered katie’s blog, right?).

    1. Maybe you can be my tour guide. We can hit up all the vegan ice-cream places… please be my tour guide? Pretty please with chocolate sprinkles on top? (Chocolate sprinkles are better than cherries on top, yes?)

  58. Patti says:

    I’m kind of thrown by the baking soda. I’ve never used it in making ice cream before! What does it do?

    1. It was just for more of a brownie batter flavor. (Baking soda does actually have a taste.) You can easily leave it out.

  59. Patti says:

    I’m kind of thrown by the baking soda. I’ve never used it in making ice cream before! What does it do?

  60. Angela says:

    I actually think it’s good that you don’t post the calorie counts on the same page. As someone who is recovering from anorexia, I find calorie counts triggering because I obsessively counted calories when I was ill.

    1. anon says:

      Yes, exactly! I am in the same boat!

  61. Laura says:

    Ok, I saw the thing about the links and had to chime in. I have been using your website for about 6 months and have loved every recipe I’ve tried. For the awesome recipes – thank you, Katie! I have shared your site with so many other ppl I know with celiac disease or diabetes. It’s awesome to be able to make sweet, healthy desserts. BUT, I do get incredibly frustrated looking for old recipes. Sometimes I can not find them anywhere on the site clicking through all the menus, so I go to Google and search it by name, but then often times I get a 404 error. If I can magically navigate through the menus, it actually works… not sure why that would be. The dis-organization, clicking, 10 windows open after browsing through recipes… it drives me insane. I haven’t used the website in a couple months because I go bananas trying to find things. I understand you have a lot of content, but it’s out of control. I think you need to hire a professional to re-organize the website into something that makes sense and flows naturally. I read plenty of blogs and recipe websites and this one is dis-organized in a special way that I’ve never encountered before. Sorry to be critical, but maybe fixing the site will draw more users or help retain the ones you have before it explodes. Laura

    P.S. Can’t wait for your book to come out!

    1. Kathy V. says:

      Laura, I know your words were well-meaning, but do you have any idea how ungrateful they sound? Have you ever tried to run a big-time website? Do you have ANY idea how much work it takes to organize everything, keep every commenter happy, keep the server running smoothly, organize all the recipes, manage all the social media, etc? (Not to mention how much “hiring a professional” would cost, and forget the fact that you first have to find one you trust?) Katie has said she’s running this entire thing all on her own, and I for one think she is doing a DAMN good job.

      As a former blogger (not as big as CCK, but I did have a following) and current graphic designer I can tell you that much, much more goes into running a high-traffic blog than you would ever imagine. In fact, I had to give it up because it turned out to be too much for me, and I even have a degree in web design!

      I also don’t see where you come off as saying this blog is disorganzed, or more so than other blogs. Sure, maybe more so than blogs that have been around for a year. Remember that CCK has over 6 years worth of posts to organize, and she’s said she’s trying to learn this all as she goes along. Please don’t knock her unless you’ve been in her shoes and have tried it yourself.

      1. Thanks, Kathy. That really means a lot to me. Oh goodness, yes, there is so much more involved in running this blog than many people–including me when I started out–would ever imagine. Just dealing with the server issues alone could be a full-time job.

      2. Samantha says:

        Oh Kathy…I am SO with you.

        My first big site I was stunned the e-mail I would occasionally get. I will never forget this one that ended with “FIX THIS NOW.”

        Management and design is a lot of work – I swear the maintenance is even harder. And this is a very page “heavy” site with a lot of functionality already.

    2. Oh dear :(.

      I can’t tell you how much this comment upset me or how sorry I am that you’ve had trouble with my website. I try as hard as I possibly can to make my site easy to navigate, and I’ve even re-organized the recipe page multiple times and have asked for reader suggestions on things they’d like to see.
      I am not a tech-y person, and I run this site entirely on my own. I’m having to learn a lot as I go, but I’m trying to do the very best I can to maintain it all.

      As for the 404 errors a few months ago, I did post multiple times on the blog that my website was having difficulties, and that I was very sorry but I didn’t know why they werre occurring. I was not even sleeping trying to get it all sorted out, and I was googling all day for possible solutions… Obviously I am not happy either when my website is giving out errors.

      Please know that I really am trying my very best :(.

      1. Alanna says:

        Katie you are amazing, please don’t let people get you down with comments like that! I love your layout and the fact that I could spend hours clicking through recipes as I see pics of things I want to try. It has to be a herculean task to keep this running (on top of responding to comments, coming up with new recipes, and writing new posts!), and the fact that you do it alone without any ackground in web design or tech stuff is incredible.

      2. Anonymous says:

        Katie, I’m not sure why Laura seems to have such a hard time looking for old recipes. There’s a recipe page, a broken down list of ‘special’ recipes (non dessert, sugar free etc) on a drop down menu AND there’s a search box. Seriously? It doesn’t get more basic or easily accessible than that. I’ve never had a problem finding anything on this blog. Perhaps some people don’t know how to navigate a website? Or perhaps they don’t know how to search a website for something? Keep up the good work Katie. If people don’t like the way things are, they can go somewhere else. If it’s too much “trouble” to look up recipes up on your site, I have to wonder how lazy these people really are. Websites and blogs are a HUGE amount of work. They take HUGE amounts of time. You’re doing a GREAT job!

    3. Laura says:

      Here’s an example. I want the recipe for brownie batter dip. I search brownie batter within this site (see below). Where is the brownie batter dip? Melty Pizza Hummus shows up and Brownie Batter Dip (containing direct words searched) does not… hmmm, maybe something is wrong. I know I could navigate through the recipes, but there are A LOT, so it would be nice if the search worked. I just re-performed my search and I now have FIVE windows open to find one thing. That’s a bit excessive. Turns out, to get to brownie batter dip via search you need to click on melty pizza hummus and then click on the related recipes link at the bottom to take you to brownie batter dip. As M was explaining, that’s a bit backwards with more clicks than necessary.

      I was trying to leave constructive feedback, which apparently people around here don’t take well. Yes, I know how to search and yes, I know how to click. I was just trying to point out the issues I’ve had, which I’m sure I’m not the only one.

      Search : brownie batter

      Brownie Batter Frozen Yogurt
      Brownie Batter Frozen Yogurt: nutrition facts
      Coconut Cookie Chicks
      How to have a Chocolate St. Patrick’s Day!
      Banana Bread Breakfast Doughnuts
      Fat Tuesday Pancakes!
      Red Velvet Pancakes
      Top 20 Valentine’s Day Desserts
      Melty Pizza Hummus

      1. ? says:

        Laura, I think you are going about this completely the wrong way. Katie has a very well-organized recipe page. Just go there to find the recipes. But you can’t fault her for mentioning the words “brownie batter” in multiple posts!

        1. ? says:

          Also, if you’re searching for brownie batter dip, why on earth would you just type “brownie batter” into the search bar?

        2. Alanna says:

          This is also an excellent point! If you click on the word “recipes” near the very top of every page on this blog (brown bar just under the banner with Katie’s pic), it takes you here:

          where there is a link for “puddings and dips”. Chocolate brownie batter dip is the first one.

      2. Alanna says:

        Your point about the search function showing you every page with the terms rather than just the recipes is true, BUT:

        1) The recipe for brownie batter dip is in one of the thumbnails just before the comments on this very page (at least on my computer), as is often the case for recipes similar to the one featured in the post.

        2) If you were searching for the dip recipe specifically, why not include the term in your search? Searching just “brownie batter” gives you everything with that flavor (as you found out), but if you search “brownie batter dip”, the original recipe post is the 7th link and the recipe is featured in two of the round-up pages included in the search results.

        I realize this isn’t perfect, and you have a legitimate suggestion, but the point could have been made in a nicer way.

  62. David C says:

    I posted the link for the brownie batter frozen yogurt to my FB page:

  63. David C says:

    I posted the link for the brownie batter frozen yogurt to my FB page: – comment 2

  64. tiffany says:

    There’s also a recipe page that separates them into categories which make the recipes easier to find…I’m not sure if all the recipes are there but there are a lot so I’m sure if there’s some missing it wouldn’t be too many.

  65. Tara says:

    I love this idea! It makes me want to go buy some frozen yogurt right now!!! I cant wait to try this! You are a genius and I love reading your recipes!

  66. ann-marie says:

    This recipe sounds like it might just become my new favorite recipe of the summer! It looks delicious 😀

  67. Ooh this looks deeelish! I may have to give this a try with greek yogurt to up the protein since I’m not vegan :)

  68. Am says:

    CCK is my homepage! My mom once said, “I would get hungry all the time if that was my homepage!” — That’s the point ;D … I am at a healthy weight now, but sometimes I struggle, and God uses the homepage photos and the tasty food to remind me that food can be a good thing.
    Thank you! :)

    1. Ok, I think this is probably my favorite comment ever. Ever ever ever. :) :)

  69. Elaina says:

    Katie, I think your blog is great! I don’t know if some of these people aren’t familiar with web pages and don’t know that the point is to keep on clicking endlessly! :) I love how your blog is organized, how easy it is to find recipes similar to the current recipe you’re looking at, how you don’t have to view nutrition/substitutions unless you choose to, and how you always have alternatives….not to mention how you personally respond to many comments AND you post something new almost every single day! This is by far my favorite blog! :)

    1. Thank you, Elaina. I know I can’t get to every comment, or make every person happy. But I really do try. I appreciate you guys more than you’ll ever know!

  70. Alanna says:

    This recipe sounds amazing! I’m a little unsure of vegan yogurt since soy milk has a funny aftertaste to me (do they even make an almond or coconut based yogurt?), but I recently tried mango fro-yo with plain greek yogurt, which was pretty awesome. I love how creamy it is! I read somewhere that the texture will come out better if your mixture is cold before it goes in the ice cream maker, but haven’t tested that myself to see if it actually makes a difference. Wish I’d picked up more yogurt at the store last week so I could try this sooner!

    As far as summer, sadly I don’t have any fun vacations planned (very hard to travel these days, since my dog is 17 and high-maintenance), but I am looking forward to sunny weather and hopefully getting better at riding a bike! (And more excuses to eat ice cream, of course!)

    1. They do! And a ricemilk-based brand as well.

  71. Mackenzie says:

    I haven’t ever tried soy yogurt, because I eat milk based yogurt, but I have just stuck a container of yogurt in the fridge and after a few hours (probably around two) it has the consistency of typical frozen yogurt. I am sure that would work for this recipe as well, as another alternative to no ice cream maker.

  72. Allison F. says:

    If you get to NYC this summer, you do NEED to check out Lula’s, if you haven’t been there! It is the best ice cream I’ve ever eaten, vegan or non-vegan. The cake batter soft serve tastes like delicious cake batter that was frozen and pumped into your cup! Other flavor highlights include caramel graham cracker marshmallow and maple waffle (!!!). I’m going there on Saturday, actually :)

    1. Maple waffle?! Oh dear… I hope they allow you to put more than one flavor in a cup. How would they expect you to choose between cake batter and maple waffle? 😉

  73. That ice cream looks so rich and decadent!! I will seriously have to try this soon! I love vegan ice cream, especially kinds made from coconut milk.The yogurt sounds amazing!

  74. Sarah says:

    Ok, I NEED an ice cream maker. I’ve been trying to avoid one since I know it’s just opening Pandora’s Box but now that I have your yummy recipes which are low calorie, I may have to get one!

    I’m excited about summer for:

    1) Warm weather and tanning in my back yard
    2) Wearing my Lilly Pulitzer dresses
    3) 4 o’clock Fridays at work
    4) Eating outside at restaurants
    5) Driving with the windows down
    6) Running outside in warm weather
    7) Eating ice cream outside!

    1. Mine was only $40, and it’s still working after 8 or so years. A great investment :).

      1. Sarah says:

        I’m on Amazon right now! Which one did you get?

        1. Alanna says:

          Not sure if this is the same one Katie has, but this is what I got (the price has gone up, but still on sale!):

          1. Sarah says:

            That’s the one I just bought! Yay me! I’m so excited! Plus, I had reward points so I ended up paying about $20 for it! Even better! Thank you!

          2. Alanna says:

            That’s awesome you got it for $20! I love mine, and I hope you love yours, too!

  75. Leah Newmark says:


    I am a big fan of creating/ trying many healthy recipes when it comes to ice cream. Do you use full fat yogurt? I know that low fat ice cream in an ice cream maker can kinda go poorly if you dont add the right food thickeners and emulsifiers (guar gum/ xanthun gum for example).

    Currently I am trying to make a recipe with tofu, almond milk, maybe pumpkin, coconut milk… idk lol. Maybe you can take a crack at it? I figure between the 2 of us (mostly you) we can come up with a great one :)

    1. I used Silk. Not sure if it’s full-fat or not, but it doesn’t specifically say “low fat” on the container. (Or, at least I don’t think it did. The container’s gone now.)

      Do you mean an ice-cream recipe?

      1. Leah Newmark says:

        It can be vegan. But yes “ice cream” recipe. I freak’n love the stuff! So if i could make a low calorie version using natural products it would be great. Seems like all the non dairy options available to me are full fat and at least 140 calories per 1/2 cup…but as you say, who is going to eat only 1/2 a cup?!

        1. Leah Newmark says:

          oh and also, i was considering avocado as my fat source.

          1. tiffany says:

            there are avocado ice cream recipies on the internet…i actually found a nice one on pinterest. Some use just frozen avocado the way you make the frozen banana ice cream and others add a few other things to it as well. I think katie could come up with one even better though if she has time :)

  76. Katie F says:

    First an immersion blender, then a food processor, now probably an ice cream maker (not to mention a juicer, blender, and your run-of-the-mill mixer). My mother chuckles at my gadget-filled kitchen. But the recipes on your site have opened my eyes to a whole new way of making food and I love them all! Bring on the gadgetry!

  77. OMG. I love brownies. Doesn’t sound difficult either!

  78. Kristen says:


    I have to assume that the ridiculous, hurtful comments you get are from extremely jealous readers. I can imagine how much those comments hurt. Please ignore them. Your site is fine. It’s MUCH better than fine in fact. You have a lot of navigation tools built in, maybe some people just don’t know how to use them. I for one have NEVER had a problem finding a recipe. Keep up the good work, and know that the majority of people here love the way you do things. Heck, if they didn’t, you wouldn’t have the amazing following that you do. There will always be a squeaky wheel that you will never be able to stop squeaking. Ignore it. Coat it in chocolate and forget it. People are here by choice and they are free to leave. You do amazing things Katie! Your recipes are fantastic. I’m always creating/tweaking/modifying recipes to make them healthy and I’m so glad to have found a blogger who does the same :). Keep up the amazing work. You and your Blog are awesome!

    1. Thank you so much, Kristen!
      I can’t even tell you how much your comments have meant to me.

  79. Alexandra says:

    Hi Katie!

    I was recently diagnosed with Fibromyalgia and one of the suggestions I was given to lessen the frequency of symptoms was have a healthy,clean diet. I am 24, semi-vegetarian (I eat chicken and fish, no red meat), and cook low-glycemic meals for my family. I couldn’t think of how I was going to “clean” up my diet when it wasn’t really dirty to begin with! Then I came across your blog and wow, what a difference! The bane of my very existence is(was!) my sweet tooth. After trying many of your recipes, I can answer to my cravings and not feel guilty all while maintaining healthy eating habits to soothe my pain. My symptoms has lessend a little bit and my kitchen is becoming cleaner every day. I love learning how to cook with vegan, organic, and natural products. You are amazing. I am so excited for your book!
    Cheers to you, my dear!

    1. Aw thanks, Alexandra! And good luck… it’s always hard when you start a new diet, but it gets easier. At least, it did for me when I started my vegan lifestyle. At first it was awful… I missed my old favorite foods! But as you’re forced to get more creative, it can actually be a blessing. Now I eat MORE variety than I did before I cut foods out of my diet, oddly enough :).

  80. Jen E says:

    Just when we broke the plastic turn thingy in the ice cream machine shoot! Does anyone make a good soy yogurt? I cannot stand silk it’s barf worthy to me lol.

    1. My one friend who hated the Silk said she really liked Wholesoy. Or maybe try vanilla-flavored?
      If you go to a store like Whole Foods, there are a lot of other brands: So delicious, Ricera, Amande, etc.

      1. Jen E says:

        Oh yes I totally forgot about whole soy, thanks so much!

        1. Samantha says:

          Hi Jen –

          I am another person that can’t stand Silk but eats Wholesoy regularly and loves it. Full disclosure = I never liked yogurt before becoming vegan so I don’t know how it rates to “real” yogurt.

          1. Jen E says:

            Thank you so much Samantha! I knew there was one I liked, but lately I can’t find anything except silk ugh! Oh by the way I love your post on making tofu yogurt didn’t know Katie had that thanks so much!

  81. Jess says:

    Lots of drama going on today!!! I love your website and forever look forward to what you will come up with next!

    Summer – so excited to spend 10 days at my camp (cottage for the rest of the world…camp for us Northern Ontarians) on Manitoulin Island in July/August and 10 days at camp in August/September!! It is definitely a different way of life out there which i wish i could experience every day!

    Happy Summer, Katie!

  82. Marla says:

    OK, first of all, I LOVE YOUR BLOG.

    That out of the way, I wanted to tell you that this is one of those “I made your recipe but I made it TOTALLY DIFFERENTLY” comments. 😉 I was going to be making frozen banana ice cream tonight anyway, so I made it based on your recipe. Frozen bananas instead of yogurt, Vitamix instead of ice cream maker, agave instead of sugar/stevia, but I put in cocoa powder, baking soda, salt, and vanilla extract AND some chocolate chips. NOM. SO good and still reminiscent of brownie batter for sure. Eventually I’ll make the recipe the “right” way but I wanted to let you know that it worked this way too. 😉 THANK YOU. You rock.

    1. Haha I love comments like that… you all often have much better ideas than I do, and I get to learn from them :) :).

  83. I am most looking forward to …. Going back to work! I teach college classes and I had the first half of summer off and am going insane I’m so bored!

    1. Sarah says:

      That sounds like the perfect opportunity to try ALL of Katie’s recipes! I’m jealous! :)

  84. Nikki says:

    I personally think it’s creepy when bloggers delete critical posts from readers. We aren’t in North Korea, so thanks for not doing that, Katie. At the same time, if a reader DOES take issue with a blogger and wants to SOLVE the problem constructively, it should be brought up privately.

  85. allison b says:

    Hi Katie,

    Just discovered your site and am soooo excited to start trying your recipes. Can I make this recipe in a vitamix? Please email and let me know if you get the chance.


    1. I haven’t tried it. But if you do, I’d suggest freezing the mixture a little before blending in the Vita. And report back!! :)

  86. Mariel says:

    could you do this with coconut milk?? full fat in a can? :)

    1. If you try it, please let me know how it turns out! I don’t see why you couldn’t, but I haven’t tried it.

  87. Sarah says:

    I just made this with greek yogurt and it turned out great! I don’t have an ice cream maker so I used the method that you linked to on the nutrition page and it worked out really well. Thanks Katie :)

  88. Hi Katie,

    I was wondering what you recommend? I finally got my ice cream maker and I found when I make greek yogurt ice cream, it turns out perfect when it’s freshly made, but when it freezes, its horrible. Take about 1 1/2 to 2 hours to defrost, other wise it’s like I’m shaving ice to scoop it. Do you run into this problem when you make ice cream?

    1. Alanna says:

      I read that you can add a little (1 – 2 Tbsp?) of vodka to help keep it from freezing as hard, but I haven’t tried it myself yet. It depends on the fat content of your yogurt, too — when I used fat-free Chobani it took about 30 min. for it to thaw. (I haven’t tried the 2% yet.)

      1. Alanna says:

        p.s. – I definitely have that problem when I’ve used coconut milk for my ice cream, too!

        1. I tried Chobani Greek Yogurt and it was horrible, it was like shaving ice. I tried coconut milk and added pineapple coconut rum to it and it turned to a solid block of ice. I’m going to keep experimenting to see what I can come up thats healthy and scoopable! I didn’t realize making ice cream would be so hard!

          1. Alanna says:

            I realized I should clarify that I used the Chobani for frozen yogurt and not ice cream, if that matters. This is the recipe I used:

            It was really good right out of the ice cream machine, but it definitely got hard in the freezer.

          2. Did you use full-fat canned coconut milk or the carton kind? Just in case you used the carton one, maybe try the canned? There is a huge difference between the two.

          3. I used full fat canned and I did a light coconut canned. I am having such issues with making and ice cream type dessert. They always come out perfect out of the ice cream maker, but once you freeze them, ugh! It takes an hour to soften a little. I’llkeep working at it, practice makes perfect!

          4. Alanna says:

            This might be a silly question, but why not just eat it fresh out of the ice cream machine? I get that it’d be nice to have some left for later, but I think it tastes better when it first comes out, even though it’s much softer than traditional ice cream. If making for one person you can always scale the recipe down a bit, or if you just want to save time and have it ready for later, you can probably mix everything together and just keep it in the fridge until you’re ready to put it in the machine.

  89. Alysia says:

    Mind did not turn out…. :( I had a sour taste to it so I do NOT recommend Old Home vanilla youget

  90. Stacey says:

    This sounds amazing! (just like all your recipes). I am currently obsessed with your one minute chocolate cake but this recipe might change that. Quick question, do you have any info about converting stevia granules to stevia drops in a recipe? I just bought the drops and don’t have any packets left. Thanks!

  91. Ali says:

    Yummmmmmmmmmmmy! I think I have found my new favorite summer treat. This was freakin delicious! Want more right now, and it’s 8 in the morning!

  92. Ana Maria says:

    I made this with the Hamilton Beach Soft-Serve maker I snagged for $13 rather than an actual ice-cream maker, and I was really impressed with the result. However, I used Silk Live! and was surprised that it had an almost cherry flavor when frozen…
    It still tastes delicious, but maybe next time I’ll opt for a subtle-flavored brand. But man, what an easy way to get calcium! Thanks for the recipe! :)

  93. Lisa says:

    Just wondering why the recipe calls for sugar (potentially) twice. It looks delicious but I don’t want to make a rookie mistake in case I’m reading it incorrectly :)

    1. I used a combination of sugar and stevia. But I know some people don’t have–or don’t like–stevia. So they can omit the stevia ingredient and just add extra sugar in its place. :)

  94. Trissa says:

    Has anybody ever tried this with Greek yogurt??? It’s the only kind of yogurt I have in the fridge right now and I really wanna make this tonight!!

  95. Teri says:

    I love your website and make vegan treats for my son (and the rest of us). However, since I am not vegan myself, and had some Fage Greek yogurt on hand, I tried the recipe using that. Actually, I made just half the recipe in case I didn’t like it, but I needn’t have worried. SO GOOD!!!! Thanks for the inspiration.

  96. Amy O says:

    Hi Katie, I have been reading your blog regularly since the cookie dough dip post, and sporadically before that, but this is my first time posting. 2 reasons:

    1) I just have to tell you I like how you set up your posts with all the links so it’s easy to find things. I never have problems finding recipes on your site. I think this particular post, with having to have 4 different windows open, is the exception and not the rule as far as having to click “too much.” I wouldn’t change a thing, you’ve got a good thing going on here and I like it.

    2) I don’t have an ice cream maker, could I just blend and freeze these as popsicles? I want to try this recipe so badly I might just try it tonight and answer my own question. If so I’ll let you know.

    Thanks so much for all you do. I can’t wait for your cookbook to come out!!

    1. Thank you, Amy! :)

      I haven’t tried it in pop form, but I don’t see why it wouldn’t work. If you try, report back… now I’m curious too!

      1. Amy O says:

        I tried it last night and just had one for a snack, it was really good! I froze them in 3 oz paper cups and stuck popsicle sticks in them. I had to let the one I ate sit out for a little while, then I just peele the paper cup off and voila! It was a bit hard, and more like an ice pop, but it was still delicious and creamy. I think if I let it sit out and thaw for a few more minutes it would have been better. I also filled half of the cup up with the yogurt, then did a thin layer of chcolate syrup and filled it the rest of the way up with yogurt for a chocolatey center/filling, it was SO good. I think this recipe is definitely a keeper!!!

  97. Naomi says:

    I eat this EVERY SINGLE DAY! I add peanut butter and probably more cocoa and I don’t always freeze it….it taste just as good cold…but it takes longer to eat frozen which is a good thing. Sweetened with stevia this is what keeps me on a low card diet…otherwise I wouldn’t last a week.

  98. Naomi says:

    I use regular skim or low fat yogurt…sometimes strained…sometimes not.

  99. Holly Morales says:

    I made this in my ice cream maker last week and it was soooo delicious!!! I used regular low fat vanilla bean flavored yogurt and white sugar since I was out of Splenda. I’m getting ready to make a second (double) batch right now. My husband and my 2 year old daughter both loved it. I think this may start a summertime frozen yogurt obsession. Mmmmmm!!!!

    1. Chocolate Covered Katie says:

      Thank you for trying it!

  100. Ed says:

    My girlfriend and I thought this needed more sugar and/or use vanilla yogurt since it tasted sour. My ice cream maker had a similar recipe with more sugar and some cream added in. It still comes in lower calorie than Ben and Jerry Froyo.

  101. cherrie says:

    hey, just made this at home this morning and it´s delicious!!! your site was recommended on a norwegian webpage (yeah I´m from Norway ;P) and I can´t wait to try EVERYTHING!!!
    I love chocolate and sweets, but I also want to at least try to eat healty 😉 I also love your oatmeal-recipies, and how you always list alternative ingredients :)
    keep baking and inventing <3

  102. Briana says:

    Just finished making this recipe! It is sooo good! just like brownie batter! thanks for the recipe, I’m sharing it with everyone <3

  103. Elizabeth says:

    Unable to sign up for free recipes. I entered my email but there is place to hit submit, join or anything. The recipes are great and easy. I did the chocolate brownie and added mini semi sweet chocolate moesels plus heathbar crunch. Just a handful of each. Will be a treat for my grandchildren after dinner.. thank you for making it so easy!!!

  104. Kristina K says:

    Hi, Katie! A friend just told me about your website, and I’ve looked at several of your recipes that look AMAZING!!! SO excited to try this recipe out, along with other of your recipes!!! Thanks so much for what you do!! I really appreciate all you must have to do to come up with, and blog all these great recipes!!

    Thanks so much!!

  105. Laurie says:

    Do you have any experience using dairy yogurt…and non-fat vs low-fat? I have a cuisinart that I love love love. Have made great ice cream, but wanted to try yogurt.

  106. Annie says:

    Lol… When I tried this it tasted off, ad I was confused – then I realized yogurt was sour! ; ) guess I’ll have to try again

  107. Heather says:

    From reading many posts below, I’d like to point out that this is a “healthy” dessert blog, therefore people are under the impression that the recipes are healthy. I personally rarely look at the nutritional info, and when I do its only out of curiosity. If you are concerned with certain ingredients you can sub them for even healthier alternatives!!! LOOOOOOVE every recipe I’ve tried so far!

  108. Natalie says:

    Don’t attack me, but I personally found this frozen yogurt very tart and not brownie- batter-flavor-worthy. Katie- I LOVE your recipes, especially your “boatmeal” and cakes for one. 😀 I know that you and many other healthy eaters don’t have much of a sweet tooth, but this is the only recipe that I have to suggest more sugar/sweetener with for those who do. Keep up the delicious work!

  109. Rima says:

    I made this today after having saved it since you published it! It was delicious! I used Fage 2% yogurt, which gave it a bit of a tang!! I also added 1 TBS agave syrup, and used regular and brown sugar, as was written in the recipe. The changes upped the calories to 89 for 8 servings. So worth it!
    Thanks for sharing this recipe!

  110. averagegirl says:

    I made it in my ice cream maker and it tastes good. I put an extra tbsp of sugar in it, because the chocolate was a little too bitter. And I added the chocolate chips. Yum.

  111. Jessica says:

    I’m slightly confused. It says to add sugar AND stevia?

  112. Mitzi says:

    Do you have to use the baking soda, and if so why?

  113. Laura says:

    Hi there! We just made this tonight, and it’s delicious!! We want our kids to be able to enjoy fun desserts…but we also want to keep things healthy – this is great! They loved making it and eating it!!! Thanks for all your great posts – we’ve made several other things of yours we love, too!! 😀

  114. Kimberly says:

    How do I know when it’s done in the ice cream maker?

  115. Ashley says:

    Can you substitute stevia and xylitol for other sweeteners like sweet and low?