Gluten-freeVegetarian Frozen Yogurt
Chocolate Caramel Frozen Yoghurt
A chocolate caramel frozen yoghurt for the Swirl pint, with cocoa and caramel extract.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 420 ml | 1¾ cups | vanilla whole-milk yoghurt | |
| 80 g | ¼ cup | caramel sauce, plus more for garnish | |
| 3 | 3 | cocoa powder | |
| 5 ml | 1 tsp | caramel extract |
Ingredients
Method
- Whisk everything except the caramel sauce together in a large bowl until smooth.
- Pour the base into a Swirl pint. Put the lid on and freeze for 24 hours.
- Press: FROZEN YOGURT Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select frozen yoghurt.
- Dispense into a chilled bowl or cone and serve straight away.
Nutrition per serving estimated
- Calories
- 142 kcal
- Fat
- 4.8 g
- of which saturates
- 3.1 g
- Carbohydrate
- 21 g
- of which sugars
- 16 g
- Fibre
- 1.4 g
- Protein
- 4.8 g
- Sodium
- 105 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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