1/3 cup cocoa
2/3 cup sugar + 1/2 cup sugar
1/3 cup boiling water
3/4 cup whipping cream
1L vanilla greek yogurt
Combine the cocoa, 2/3 cup sugar, and boiling water in a bowl with a whisk. Set aside, and allow the mixture to cool completely.
Combine the whipping cream and 1/2 cup sugar in the bowl of an electric mixer, and beat on medium-high speed until stiff peaks form.
In a separate bowl, stir the yogurt until it’s nice and smooth, and no lumps remain. Add the cream to the yogurt, and gently fold it in. Pour in the chocolate sauce, and fold it in as well.
Refrigerate the mixture until chilled, about 1 hour. Pour the contents into an ice cream maker, and churn for about 20 minutes.
Remove from the ice cream maker, and freeze for an additional hour (or more). Then scoop and enjoy!
© Half-Baked by Liz
*See related blog post here.