We love frozen yogurt, and if you’ve ever tasted the Euro tart yogurt gelato in Italy, you are going to LOVE this recipe! Try topping it with this silky dark chocolate sauce and your dessert compartment will be very happy! Besides, it’s really easy!
Euro Tart Oreo Cookie Frozen Yogurt
If you have ever been to Italy (or even a really good gelato shop) you may have seen the yogurt gelato option in the beautiful and artsy gelato cases. If you love yogurt, you will be enamored of this stuff. It’s so incredibly delicious and they give you a tiny little plastic spoon with gelato, which helps to savor every last drop! We really love soft-serve frozen yogurt, too, but the gelato style has such a creamy and delicious texture and flavor that it’s hard to beat. This summer, I wanted to try making my own frozen yogurt, so we bought a Cuisinart ice cream machine and started testing our skills and sampling different flavors. We tried maple-pecan, mocha, huckleberry, and finally Oreo cookie! All were delicious, and this is the easiest recipe ever! You simply take Greek-style plain nonfat yogurt, strain it a little to get rid of some of the liquid and then mix it with sweetener and flavoring and turn on the machine! We haven’t made ice cream yet, but with the yogurt, we find that it’s best to start it just a few minutes before you want to serve it because it can get too hard to serve pretty quickly in these little machines. If you don’t have time and want to make it ahead, just remember to take it out of the freezer for about 10-15 minutes before serving in order to allow it to soften to a serving consistency!
Euro Tart Frozen Yogurt
Ingredients
Euro Tart Frozen Yogurt
- 2 cups plain nonfat Greek yogurt
- 1/4 cup agave syrup (use the light-colored one and not the amber one)
- 1 teaspoon pure vanilla extract
- 6-8 Oreo cookies crushed (I like the Oreo Thins for this recipe)
Silky Dark Chocolate Sauce
- 10 ounces dark chocolate (Trader Joe’s Belgian Dark Chocolate, chopped, or Ghirardelli 60% Cacao chocolate chips)
- 2 tbsp. light agave syrup
- 1/2 cup water
- 1 teaspoon pure vanilla extract
Instructions
Euro Tart Frozen Yogurt
- Prepare your ice cream machine by putting the freezer bowl in the freezer for 2 days ahead of time, so it is nice and cold. This will come into play when making frozen yogurt. When you are ready to make your frozen yogurt, have the machine all set up and ready to go.
- For the yogurt, line a strainer with cheesecloth and place it over a bowl. Spoon two cups of yogurt into the cheesecloth and allow to drain for about 30 minutes.
- Discard the liquid in the bottom of the bowl and remove yogurt to a larger bowl.
- Add agave and vanilla and stir well. (Here is where you could add another flavoring if you prefer, or maple syrup in place of the agave if you’re making maple-pecan or maple walnut yogurt.)
- Place the freezer bowl onto your machine and place the paddle inside the freezer bowl and put the lid on the machine.
- Turn on the machine and pour the yogurt mixture into the freezer bowl through the hole in the lid. (You may have a different kind of ice cream machine, so just follow those instructions.)
- The yogurt will start freezing almost immediately, (mine only takes about 5 minutes to get to the consistency we like).
- Stir a few times with a wooden spoon or a rubber spatula to stir it every so often. When the yogurt is to the consistency you like, sprinkle the Oreo cookies pieces into the bowl and allow to churn for a minute or two more.
Silky Dark Chocolate Sauce
- Place all ingredients in a small saucepan and heat over low heat until chocolate is melted.
- Increase heat and bring just to a boil, stirring with a wire whisk to blend all ingredients.
- Remove from heat. When ready to serve, reheat just until pourable and pour over ice cream or frozen yogurt.
Silky Dark Chocolate Sauce
We have a tiny little saucepan that we call “The Eternal Chocolate Sauce” pot. That’s because it lives on the stove, with chocolate sauce at the ready for whenever you might want a bowl of ice cream or frozen yogurt! It’s kind of become a joke, but it’s actually true! Every so often, I just add a little more chocolate and a little more agave and water, and voila, there’s enough to go around again! Of course, we finish it occasionally and the pot gets a good scrubbing before we start all over again! We used to use sugar as the sweetener until we became margarita fans and the agave syrup beckoned to be used in the chocolate sauce too. Now, I use agave as a sweetener in so many things, like homemade granola or frozen yogurt. As you will see, it is the sweetening agent in our frozen yogurt too!
