Total Time
12hrs 30mins
Prep 30 mins
Cook 12 hrs

Another recipe from Maida Heatter, the goddess of desserts.

Ingredients Nutrition

  • 32 ounces low-fat yogurt (must be low-fat coffee yogurt, preferably Dannon)
  • 1 12 cups sugar
  • 23 cup unsweetened cocoa powder
  • 4 tablespoons unsweetened cocoa powder
  • 18 teaspoon salt
  • 2 tablespoons instant coffee (try instant espresso)
  • 1 tablespoon dark rum


  1. Place yogurt, sugar, cocoa, salt, espresso and rum in a large bowl and whisk until thoroughly mixed and smooth. Stir for about 10 minutes until sugar is dissolved.
  2. Transfer to ice cream maker and freeze according to manufacturer's directions.
  3. Freeze at least five hours before serving.
Most Helpful

This has a rich chocolate flavor, and the tanginess of the yogurt comes through and balances out the sweetness. I used Homemade Yogurt, which I make all the time anyway. We topped our frozen yogurt with chopped pecans and sliced bananas. It would be good with a warm berry sauce, too! Thanks, KLHquilts!

Susiecat too June 20, 2008