Recipe: Chocolate Latte Frozen Yogurt

Recipe courtesy of Cuisinart.

Recipe uses Cuisinart Supreme Ice Cream maker.


  • 1 cup whole milk
  • 1 packet plain gelatin
  • 1/2 cup granulated sugar
  • 3 tablespoons instant espresso powder
  • 1 quart (about 31/2 cups) lowfat vanilla yogurt
  • 1/2 cup half-and-half (can use fat-free)


  1. Place milk in a 2-quart saucepan; sprinkle with gelatin and let stand 1 minute.
  2. Heat milk and gelatin and stir until smooth. Stir in sugar and espresso powder; cook until sugar is dissolved. Transfer to a medium bowl and cool.
  3. Add yogurt and half-and-half, stir until completely blended.
  4. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours.
  5. Remove from freezer about 15 minutes before serving.

Makes about fourteen 1/2-cup servings

Nutritional information per serving: Calories 109 (19% from fat) * carb. 18g * pro. 5g * fat 2g * sat. fat 2g * chol. 9mg * sod. 56mg * calc.143mg * fiber 0g

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