After just one bite, I realized I may like the tart zing of frozen Greek yogurt better than regular and better than ice cream. Wowzers. This creamy coldness is intensely chocolate with a hug of almond by way of Amaretto liqueur. Just boozy and oozing with chocolate richness.
I have found that regular frozen yogurt has more of an icy quality than a creamy one. That's where the Greek yogurt comes in. This is so creamy. Just eyeball the picture below. Mmm hmm. And it's healthier, with probiotics, lower fat and less sugar than regular ice cream.
"I'll admit, using two separate machines in a recipe is smugly, fun. Here you need a food processor plus your ice cream maker and it's easy-peasy."
Notes: Greek yogurt is Fage'.
CHOCOLATE AMARETTO FROZEN YOGURT
Ingredients: 2 cups plain Greek yogurt, 2/3 cup powdered sugar, 2 tbsp. Amaretto liqueur, scant 1/4 tsp. almond extract, 1/2 cup unsweetened cocoa powder.
1. Make sure the base of your ice cream maker has been in the freezer for at least 6 hours to overnight.
2. To your food processor add: Greek yogurt and cocoa powder. Pulse multiple times to get the cocoa powder to lay into the yogurt. Run on low for 1 minute, then scrape down the sides.
3. Tip in powdered sugar, Amaretto and almond extract. Run for another minute on low, scraping down the sides half way through.
4. Remove yogurt mixture to ice cream maker, process for 20-30 minutes for soft serve. For harder consistency, spoon into a freezer-safe container and cover with plastic wrap for 2-3 hours.