Table of Contents
Instructions In a medium bowl combine yogurt, sugar and cake mix, stirring together until well combined. Pour chilled mixture into the bowl of an ice cream maker and freeze according to the ice cream makers instructions.
Beat cream and sugar until stiff, fold in yogurt and mini chocolate chips, remove cookie base from the fridge, spoon yogurt mixture onto base, cover with plastic and freeze for approximately 3 – 4 hours until firm. Let sit 10 minutes if very firm, sprinkle with chocolate chips or chocolate curls, cut and enjoy!
YOGURT CAKE. 1 cup plain or chocolate chip Greek yogurt 250 grams. 2 1/2 tablespoons sugar 32 grams. 1 cup whole or whipping cream 200 ml. 1/4 cup mini dark chocolate chips or more if you wish if you are using plain yogurt.
The key is to make sure its plain/unsweetened and you’re good to go. In a medium bowl combine yogurt, sugar and cake mix, stirring together until well combined. Chill mixture in the refrigerator for 30 minutes. Pour chilled mixture into the bowl of an ice cream maker and freeze according to the ice cream makers instructions.
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