As you may recall, I have a deep love (read: obsession) for frozen yogurt.
It’s something just about anyone who knows me could tell you. In fact, yesterday was my birthday, and numerous people wrote in cards, on my Facebook wall, and even told me in person how they hoped I would have a day filled with delicious froyo! Obviously, they know the true key to my heart. 😉
I did plan on having some yesterday, but I filled up so much on the a-maz-ing Greek dinner my husband treated me to that there just wasn’t room. (Gasp! I knooooow…I never thought I’d see the day when I was simply too stuffed for froyo!)
Obviously, this just meant that I had make up for it today! 🙂 So, I happily returned to a recipe I’ve been experimenting with for a few weeks now. You may remember that mint chocolate chip is my absolute favorite ice cream/froyo flavor. The last time I made it, it was quite good…but the peppermint extract left something to be desired. It seemed to leave just the slightest bit of an aftertaste.
This time I was better prepared.
I had fresh mint, baby.
Delicious, all-natural, high-protein goodness!
As always, whether going for sweet or savory, you simply cannot beat fresh herbs and spices! We decided to go for more of a soft serve consistency this time around…mostly because I was hungry and impatient…but you could certainly let it churn longer if you want a more frozen consistency and you have the self-discipline. 😉
Fresh Mint Chocolate Chip Greek Frozen Yogurt
- 11 ounces nonfat plain Greek yogurt
- 8 dates, pitted and coarsely chopped
- 3 to 4 T of fresh mint
- 1/2 to 3/4 tsp pure vanilla extract
- handful of raw spinach (no food coloring here, baby!)
- 1/4 to 1/3 cup dark chocolate chunks/chips
- Dark chocolate squares, if desired
Combine all the ingredients but the dark chocolate in a blender or food processor and blend until smooth. Taste test and adjust to your liking. Does it need more mint? More vanilla?
Place the mixture in your ice cream maker and follow the manufacturer’s instructions.
Add the dark chocolate chunks in the last five minutes of churning. Allow to churn until desired consistency is met.
Divide the frozen yogurt into two dishes and garnish with dark chocolate squares.
On a final note, many of you have asked me about my ice cream maker. I use a simple little 12 ounce maker by Hamilton Beach. It is absolutely adorable and just perfect for a household of two! If you have a larger maker, you can easily double (or triple! or quadruple!) the recipe above.