Mint chocolate frozen yoghurt

Recipe by:

Currabinny Cooks

Sometimes you want something cold, sweet and refreshing without the bother of making ice cream or sorbet. Frozen yoghurt couldn’t be simpler to make

Mint chocolate frozen yoghurt

SERVES

6

PEOPLE

PREP TIME

240

MINUTES

COOKING TIME

MINUTES

CUISINE

COURSE

Dessert

Method

  1. Put the sugar and around half of your mint ( leaves and stalks) into a food processor and pulse until you get a sort of moist green sugary mush. Place this along with the 250ml of water in a small saucepan and bring to the boil.

  2. When the sugar has all dissolved, remove it from the heat and cool the mixture as quickly as you can: we generally pour the minty sugar syrup into a cold bowl and place that in an ice-bath.

  3. Finely chop the rest of the mint.

  4. Place the yoghurt in another mixing bowl and add the chopped up mint. Stir in the cooled syrup and then pass it through a fine sieve. Place this smooth green yoghurt into a freezable container with a lid.

  5. Freeze for at least 3 hours, until the ice crystals start to form. Take it out at this point and stir the ice crystals into the more liquidy centre so that the mixture becomes smooth again.

  6. Place back in the freezer, repeating the stirring an hour later. Leave back in the freezer overnight.

  7. When you are ready to serve, take it out of the freezer and serve with the chocolate grated or shaved over the top.

Ingredients

  • 250g granulated sugar

  • Handful of mint sprigs

  • 250ml water

  • 500ml Greek yoghurt

  • 100g good quality dark chocolate

Method

  1. Put the sugar and around half of your mint ( leaves and stalks) into a food processor and pulse until you get a sort of moist green sugary mush. Place this along with the 250ml of water in a small saucepan and bring to the boil.

  2. When the sugar has all dissolved, remove it from the heat and cool the mixture as quickly as you can: we generally pour the minty sugar syrup into a cold bowl and place that in an ice-bath.

  3. Finely chop the rest of the mint.

  4. Place the yoghurt in another mixing bowl and add the chopped up mint. Stir in the cooled syrup and then pass it through a fine sieve. Place this smooth green yoghurt into a freezable container with a lid.

  5. Freeze for at least 3 hours, until the ice crystals start to form. Take it out at this point and stir the ice crystals into the more liquidy centre so that the mixture becomes smooth again.

  6. Place back in the freezer, repeating the stirring an hour later. Leave back in the freezer overnight.

  7. When you are ready to serve, take it out of the freezer and serve with the chocolate grated or shaved over the top.