Vanilla-Bean Frozen Yogurt with Chocolate Velvet Sauce

This is a fun summer sweet treat that my daughter-in-law, Lindsay makes. Lindsay is a great cook and told me about this yummy recipe several weeks ago. While she was visiting us this past weekend she whipped up a batch of this refreshing frozen delight……

 I am also sharing a favorite family recipe to go along with the frozen yogurt if you want to splurge a bit. This Chocolate Velvet Sauce is the best and easiest chocolate sauce ever! You simply heat the milk (in the microwave), throw it on top of the other ingredients in a blender container and let the machine do the magic trick. Within minutes you have a fabulous, velvety smooth, fudgy sauce that is infinitely better than any store bought variety! Here’s Lindsay to tell you a bit more about the yummy frozen yogurt!

Most nights Nick and I crave a sweet treat after dinner- our favorite is ice cream. Sadly, our waistlines do not feel the same. I came across a recipe for frozen yogurt and thought I’d give it a try. The recipe could not be easier- just three simple ingredients and the result is delicious, tangy frozen yogurt. I’ve made it several times while I’m fixing dinner and it’s ready for dessert when we are. The recipe is for simple vanilla frozen yogurt which we actually love all on its own. If you’re feeling fancy it is great dressed up as well.

Vanilla-Bean Frozen Yogurt

3 cups good quality whole milk Greek yogurt*
¾ cups sugar
1 teaspoon vanilla bean paste (or vanilla extract)


1. Mix together the yogurt, sugar and vanilla stirring until the sugar is dissolved. Chill in the refrigerator for 1 hour.

2. Freeze according to your ice cream makers instructions.

Frozen yogurt will be soft-serve consistency from the machine, but will firm up in the freezer.
*Whole milk yogurt will give a much smoother consistency and yummier taste to your frozen treat.

Chocolate Velvet Sauce

12 ounces semi-sweet chocolate chips, 1 bag

½ cup sugar
4 tablespoons butter
1 teaspoon vanilla

dash salt
½ cup milk

Place all ingredients except milk into blender container. Measure milk into glass measuring cup. Microwave on high until boiling, about 1-1 1/2 minutes. Make sure milk boils vigorously but watch it carefully so that it doesn’t overflow the cup. Immediately pour  milk over the contents in blender and cover. Blend on high speed until sauce is smooth and thick, about 2-3 minutes. Take a little taste, if it’s still a little grainy (from the sugar) just blend a little longer. If too thick add a little more milk, just a tiny bit at a time.

This is a very quickly made but wonderful fudge sauce. Keep refrigerated; when ready to use, warm in microwave for 1 minute, stirring after 30 seconds. Makes wonderful ice cream sundaes or can be used with fresh fruit or other desserts. I usually just use skim milk because that’s what we always have at home yet it’s still scrumptious. Maybe that makes up a little (tiny) bit for the other not-so-healthy ingredients! 🙂

11 thoughts on “Vanilla-Bean Frozen Yogurt with Chocolate Velvet Sauce”

  • Well thanks so much for sharing your technique. Although mine has never turned out grainy, this sure does seem easier and would be especially wonderful when making a quadruple batch. Next time I make it I’m trying your method! Thanks for taking the time to share your experience and results! So glad everyone enjoyed it!

  • So I used your recipe for the velvet chocolate sauce for an ice cream topping at a retreat I just went to (we had an ice cream bar) and it was awesome! I had so many compliments, everyone loved it 🙂

    I did want to share with you a much easier preparation method though. Because I was making it for a large group I had to make 4 recipes of the sauce. I made the first recipe as instructed and found it made a huge mess, found it didn’t blend nicely and was difficult to get the graininess of the sugar out. So I tried a different method that was much easier and created much less mess. So here it is:

    In a large glass container mix ALL ingredients (except chocolate chips) and microwave as you did before. Immediately add in chocolate chips and allow to set for 5 minutes. Then whisk until smooth.

    It might seem to be more work since you are whisking it instead of using a blender, but it’s really not. The sugar is melted and looses it’s graininess while being warmed in the milk. Then because the chocolate sits in the warm milk it is super soft and only takes a few seconds to whisk it smooth. Then when you are done all you have to clean is one whisk and one container. No getting the blender out and having to clean it 🙂

  • I have to tell you my absolute favorite dessert is vanilla ice cream with choc sauce – so this is perfect as it’s yogurt and way better for you! Thanks for a wonderful recipe!

  • With all the homemade Greek yogurt I have going on around here, can you believe I’ve never made frozen yogurt? But I definitely will now. Don’t see how it could be any easier. And the fudge sauce using the microwave and the blender–two of my favorite appliances. Fabulous!

  • I have exactly 3 cups of yogurt left from what I made this week and it’s yelling at me to turn on the ice cream machine. So easy. I’m off to do it right now!

    That chocolate velvet sauce is coming along too. 🙂

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