Yoghurt Week: Mint Chocolate Chip Frozen Greek Yoghurt
Greek yoghurt ice cream with chocolate chips and fresh mint.
Recipe type: Dessert
  • 1 cup fresh mint leaves
  • 1 cup (240 ml) heavy cream
  • ½ cup plus 2 tablespoons (130 ml) brown rice syrup
  • Scant ½ teaspoon peppermint extract
  • 2 cups (480 ml) whole-milk Greek yogurt
  • 2 ounces good quality dark chocolate, finely chopped
  1. Coarsely chop the mint leaves and put them in a saucepan with the cream. Bring just to a simmer over medium heat, occasionally stirring and pressing the mint leaves so that they release the oils. As soon as it comes to a simmer, add the brown rice syrup and stir to combine, then turn off the heat. Leave the mixture on the stove top to steep for 30 minutes.
  2. Pour the cream mixture into a bowl through a fine-mesh sieve to remove the mint leaves. Add the peppermint extract and yogurt to the bowl and whisk to combine. Cover the mixture and chill in the fridge for at least 30 minutes and up to overnight.
  3. Churn the yogurt mixture in an ice cream maker, following the manufacturer’s instructions. When the yogurt if finished churning, stir in the chocolate. Serve immediately for a soft-serve like consistency, or transfer to an air-tight container and store in the freezer.
Recipe by sweetest kitchen at https://www.sweetestkitchen.com/2012/11/yoghurt-week-mint-chocolate-chip-frozen-greek-yoghurt/