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As a reference, I looked on regular pints of ice cream and saw that the average serving size seems to be 70-80 grams. But this recipe makes 800 grams total, so it was easier to increase the serving size to 100 grams each (8 servings).

  • Calories: 70
  • Fat: 1.5 g
  • Carbs: 15 g
  • Protein: 2.5 g
  • Fiber: 1.5 g
  • ww points (new system):

Feel free to eat more than one serving. Am I the only one who thinks the typical ice cream serving size is much too small? Who eats just a 1/2 cup of ice cream??

Substitution Notes:

As mentioned in the post, I used Silk yogurt for this recipe. But if you can’t do soy (or don’t like the taste of the Silk yogurt), feel free to experiment with other brands of yogurt, such as So Delicious or Amande. I can’t vouch for the results since I haven’t tried any others in this recipe, but I’m sure many other brands will yield a great result. Please report back with the results of whatever brand of yogurt you use, so other readers can learn from your experiments!

I’ve also not tried this recipe with liquid sweetener subbed for the sugar. But as usual, feel free to experiment and report back.

No ice-cream machine?

Try one of these: “machine-free” ice cream recipes.

Or maybe just eat this recipe as regular chocolate yogurt (i.e. not frozen)? Or you can try this method, but I haven’t used it for today’s recipe and therefore can’t personally vouch for the results. Please report back if you try it. (Sorry for sounding like a broken record.)

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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