2 cups unsweetened almond milk (or any low-calorie milk alternative)
1/2 cup unsweetened cocoa powder
1/2 cup granulated sweetener (such as Stevia, Erythritol, or Monk Fruit)
1/2 cup Greek yogurt (non-fat or low-fat)
1 tsp vanilla extract
1/4 tsp salt
Optional: 1/2 cup mini chocolate chips for added texture
Instructions:
Mix Ingredients: In a medium bowl, whisk together the almond milk, cocoa powder, and granulated sweetener until well combined and smooth.
Add Yogurt and Vanilla: Stir in the Greek yogurt, vanilla extract, and salt until fully incorporated.
Chill Mixture: Cover the bowl and refrigerate the mixture for at least 1-2 hours or until it is completely chilled.
Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes. If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish and stir it every 30 minutes until it reaches a creamy consistency.
Add Chocolate Chips: If using, fold in the mini chocolate chips during the last few minutes of churning.
Serve or Freeze: Once churned, you can serve the ice cream immediately for a soft-serve texture, or transfer it to an airtight container and freeze for a firmer texture.
Serving Size:
Approximately 1/2 cup per serving.
Points:
The points will vary based on the specific brands and quantities of ingredients used. Generally, this recipe should be around 2-4 points per serving, depending on your specific Weight Watchers plan.
